Salt-Crusted Potatoes

Pepperoncini Butter, There, There Spice, Scallions, Chives

Chef Brandon Teachout of There, There | Providence, RI

---

Adapted by StarChefs | september 2023

INGREDIENTS

Salt-Crusted Potatoes:
2½ pounds Yukon gold potatoes
4 ounces kosher salt

There, There Spice:
6 grams dill seeds
9 grams black peppercorns
9 grams herbs de Provence
11 grams paprika
9 grams granulated garlic
9 grams granulated onion
65 grams kosher salt

Pepperoncini Butter:
87 grams pepperoncini peppers, drained and stems removed
340 grams unsalted butter
1 gram Calabrian chile flakes
1 gram ground black pepper
3 grams kosher salt
7 grams minced garlic

To Assemble and Serve:
Sliced scallions
Sliced chives

METHOD

For the Salt-Crusted Potatoes:
In a large stockpot, cover potatoes with cold, salted water. Place pot over medium-high heat and bring to a boil. Cook 30 minutes, or until potatoes are fork tender. Remove from heat and let cool 5 minutes. A thin, white layer of salt should form as the potatoes cool in the water. Strain and set aside. 

For the There, There Spice:
In a sauté pan over medium heat, gently toast dill seeds and peppercorns until aromatic. Add herbes de Provence and toast additional 10 seconds. Transfer mixture to a spice grinder and grind until a medium-fine consistency is achieved. Stir in remaining ingredients. Transfer to an airtight container and reserve.

For the Pepperoncini Butter:
In a food processor, blitz pepperoncini until a chunky pulp is achieved. Transfer to a saucepan over medium heat. Add remaining ingredients and bring mixture to a boil. Once boiling, remove from heat and let sit 15 minutes.

To Assemble and Serve:
Place 10 ounces Salt-Crusted Potatoes in a serving bowl. Ladle 8 ounces Pepperoncini Butter over top. Sprinkle with a pinch of There, There Spice. Finish with scallions and chives.

---