Smashed Smoked Potatoes, Aïoli, Trout Roe, Wilted Greens | Idaho Potato Commission
Smoked Potatoes - Place the potatoes in a medium pot and cover with water. Add a generous amount of salt and bring to a boil. Once the water is boiling, turn the heat off and let the potatoes sit in...
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Cooking tools:
- Smoker
- Grill
- Stockpot
- Colander
- Potato masher
- Baking sheet
- Whisk
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Oven mitt
- Kitchen towel
- Serving platter
Ingredients
- 2 pounds small purple or yellow Idaho® Potatoes, unpeeled
- Water to cover
- Salt, as needed
- Olive oil, as needed
- Sea salt, as needed
- 1/2 cup fruitwood smoker pellets (such as apple or cherry)
- 3 egg yolks, room temperature
- Pinch of salt
- Juice of 3 lemons, room temperature
- 3 cups canola or neutral oil
- 1/4 cup olive oil
- needed
- Smoked Potatoes (see recipe)
- 2 handfuls sturdy greens (such as arugula, spinach, mizuna)
- Aïoli (see recipe)
- 1 cup trout roe
- Sea salt and cracked black pepper, as needed to finish
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