Recipe from Les Halles by Anthony Bourdain/Bloomsbury USA, 2004.
|2 pounds red bliss potatoes, cut in half, skin on||Pepper|
|Salt||1 cup heavy cream|
|1/2 pound nioise olives, pitted and chopped||1 egg yolk|
|1 tablespoon fresh thyme leaves, chopped||2 tablespoons flat parsley leaves, chopped|
|1/4 cup plus 2 tablespoons extra-virgin olive oil||4 ounces soft goat cheese, cut into 4 equally sized portions|
|2 tablespoons balsamic vinegar|
PREP THE POTATOES: Place the potatoes in the medium pot and add water to cover. Add about 2 tablespoons of salt and bring to a boil. Cook for 20 minutes, then remove from the heat and drain off the hot water. Let the potatoes cool under running water. When they are cool enough to handle but still warm, remove and discard their skins. Cut the potatoes into small cubes with the paring knife and place in a mixing bowl. Add the olives, thyme, 1/4 cup of the olive oil, and the balsamic vinegar. Season with salt and pepper and toss gently. Gently, okay? You’re not making mashed potatoes. Set the mixture aside.
PREP THE GLAZE: In the small pot, bring the heavy cream to a boil. Let it reduce by half, taking care to not let it scorch or boil over onto your stovetop. If it looks like this is going to happen, just reduce the heat a little. While the cream is cooking, place the egg yolk in another mixing bowl and beat lightly with the whisk. When the cream is reduced, remove from the heat and, whisking constantly, add the hot cream to the yolk. Add most of this mixture to the cooked potato mix, holding back about 4 tablespoons.
PREP THE DRESSING: In the third mixing bowl, combine the parsley and remaining olive oil
and mix well. Season with salt and pepper and set aside.
FINAL ASSEMBLY: Preheat the broiler. Using a 3-inch metal ring, shape the potato mixture into 4 cylinders in the center of the baking dish. Top each with a medallion of goat cheese. Spoon 1 tablespoon of the remaining heavy cream mixture atop each medallion. Place the baking dish under the broiler and cook until the glaze is nicely browned. With the spatula, carefully remove the finished petatous to individual plates. Spoon the parsley dressing around each plate and serve.
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