Patatas Rescoldos


Roasted Potatoes
• 4 Idaho® Russet Potatoes
• ¼ cup blended oil
• Salt and pepper, to taste

Black Truffle Ash
• 2 white onions
• 2 cups tapioca maltodextrin
• ¼ cup truffle oil
• Salt and pepper, to taste

Taleggio Fondue
• 1 pint heavy cream
• 1 pint half-and-half
• ½ cup roasted garlic
• ½ pound Taleggio, rind removed
• Salt, to taste

• ¼ pound bacon lardons, cut into ½-inch cubes
• Roasted Potatoes (see recipe)
• Black Truffle Ash (see recipe)
• Taleggio Fondue (see recipe)
• ⅛ pound fresh chives, finely chopped


Roasted Potatoes
1. Rinse potatoes in cold water and remove any dirt. Poke the potatoes with a fork 10 to 15 times (only pierce the skin; don’t go too deep). Pat the potatoes dry and coat in the blended oil, then season with salt and pepper.
2. Cook the potatoes in a 375°F oven until soft, about 55 minutes.

Black Truffle Ash
1. On a sheet tray, roast onions in 400˚F oven until black, about 20 minutes. Let cool. Using a spice grinder, blend into a fine powder.
2. Put the tapioca maltodextrin in a large stainless-steel mixing bowl. Sprinkle the truffle oil evenly throughout the maltodextrin. Add ¼ cup burnt onion powder, season with salt and pepper and whisk all the ingredients together.

Taleggio Fondue
1. Over medium heat, reduce the heavy cream and half-and-half by one-third. Add the roasted garlic, Taleggio and salt to taste. Stir over medium heat until Taleggio is fully incorporated. Keep warm if serving immediately, or hold refrigerated until service.

1. In a hot sauté pan, quickly sauté the bacon lardons until golden-brown. Reserve the fat.
2. Roll the roasted potatoes in the bacon fat to coat. Next, roll the potatoes in the Black Truffle Ash until evenly coated.
3. Plate the potatoes and top them with the excess truffle ash. Cut the potatoes open and add the bacon lardons, Taleggio Fondue and chives.

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Yield: 4-6

Cory Morris
Boleo at the Kimpton Gray Hotel
Chicago, IL

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