SCRUFFED CARBONARA POTATOES adapted from Barbecue Sides by Adam Perry Lang
POTATOES
1 1/2 pounds YUKON gold potatoes, peeled and cut into 1 1/2 inch pieces
FRESH ground sea salt, to taste
+/- 1/4 cup avocado oil
2 tablespoons unsalted butter
4 slices bacon, FINELY chopped, cooked crisp
4 LARGE cloves garlic, FINELY minced
1 tablespoon FRESH lemon thyme leaves
1 teaspoon FRESH chopped rosemary leaves
- Add potatoes to a large saucepan of salted water and bring to a boil over high heat.
- Reduce heat and simmer 10 minutes JUST until potatoes are tender.
- Reserve 1/4 cup of the potato water before draining in a metal colander.**
- Let potatoes stand for 5 minutes in colander and then toss around in colander and let stand 5 minutes more.
- Shake the colander vigorously 10-15 times.
- Toss the potatoes and shake again another 10-15 times.
- Melt the avocado oil and 1 tablespoon of the butter in a LARGE skillet over medium-high heat.
- Add potatoes to skillet in a single layer and cook undisturbed for 5 minutes.
- Toss the potatoes and cook another 5-6 minutes until golden.
- Arrange potatoes in a ring around the outer edges of the skillet and add bacon pieces, minced garlic, rosemary and thyme to the center of the skillet cooking 3-4 minutes until garlic is golden and herbs are fragrant.
- Stir everything together and continue cooking 3-4 minutes until bacon begins to crisp.
- Drain off in colander.
SAUCE
1/2 cup clarified butter
3 LARGE egg yolks, lightly beaten
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon
- Mix together the oil and butter in a measuring cup. Set aside.
- Vigorously whisk together the egg yolks and potato water in a stainless bowl over a pot of simmering water until doubled in volume and has a velvety texture.
- Immediately remove from heat and season to taste with FRESH ground sea salt and black pepper.
- Stir in lemon juice to taste.
- Gradually whisk in the oil and clarified butter.
- Pour egg sauce into the bottom of serving dish.
- Arrange potatoes on top.
- Toss lightly.
GARNISH
+/- 1/2 cup FRESH grated Pecorino Romano
2 heaping tablespoons FRESH chopped flat leaf parsley
- Sprinkle with grated Pecorino and shower with chopped parsley.
- Serve immediately.
NOTES:
- Scruffing potatoes, a cooking technique used to rough up the surface of potatoes before you roast them gives them a crispy exterior AND a fluffy interior.
- Boil peeled and cut potatoes in salted water until they are tender but NOT falling apart.
- Drain the potatoes, shaking the potatoes in the colander and/or roughing them up gently with a fork to create a starchy, floury texture on the surface of the potatoes.
- Gently toss the potatoes in avocado oil and seasonings of choice before roasting them in a hot oven or air fryer until golden and crispy.
- **A metal colander is preferred for the scrubbing of the potatoes.
- Carbonara is typically a pasta sauce made with bacon, egg and cheese.