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Recipe by local chef Mike Wiley. Mike is the former co-owner of Big Tree Hospitality Group and a James Beard Award-winning chef. He now serves on the Board of Farms for Food Equity, where he continues to pursue his passion for Maine agriculture and support local farmers.
From June – September 2024, a portion of our local produce sales will be donated to Farms for Food Equity. Farms for Food Equity focuses on ending hunger in Maine while creating greater profitability and stability for Maine farms. |
Reminder: NEW POTATOES ARE INCREDIBLE!
Freshly dug hyper-local potatoes are a totally different commodity than cured storage potatoes. They are rare, they are special; buy them and cook them like an expensive fish fillet–that is to say, immediately and delicately!
Ingredients:
- 1 lb. new potatoes, ours are freshly dug by hand by Harvest Tide Organics
- 4 oz butter (or more)
- 2-3 tsp white wine vinegar
- Herbs (your choice!)
Method:
- Clarify the butter: bring the butter to a simmer and reduce heat to low. Allow the butter to cook until it begins to brown slightly, remove the pot from the heat.
- While the butter is cooling, cook the potatoes. Give them a light scrub with a cloth under running water. Either steam or boil the potatoes using salted water, cooking times will depend on the size of the potatoes.
- Cook them until they are perfectly tender but the skins haven’t yet split. A cake tester (the best way to gauge the doneness of anything) should pierce the potato offering no resistance. Transfer the potatoes from the steamer or the salted water to a large bowl.
- Decant the clarified butter by either carefully pouring off only the clear butterfat into a heatproof container or use a ladle, but be sure to leave the cloudy stuff behind. Use the clarified butter for something delicious.
- Add the vinegar to the pot and using a whisk, scrape up all the caramelized butter solids and whisk energetically. The mixture will begin to emulsify, adding a small splash will help things smooth out.
- Toss this butter sauce with the potatoes and season with flakey salt, top with herbs and serve around room temperature.
- Enjoy!