Potato Potato Potato
Created by Somssi in NYC, Potato Potato Potato is a multi-textured fine dining dish featuring a rich, velvety Yukon Gold pommes purée core encased in crispy spiralized russet potato strings. The croquette is double-fried until golden and served over an airy, aerated miso hollandaise topped with a quenelle of golden osetra caviar.
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🍳 Cooking Flow
Boil Yukon Gold potatoes in their skins, mill and pass through a tamis, then whisk with warm dairy and butter to make silky pommes purée. → Pour purée into rectangular silicone molds, freeze solid, unmold, and coat in potato starch, egg wash, and sourdough breadcrumbs. → Spiralize peeled russet potatoes into long strands and tightly wrap them around the frozen breaded bars to form a cage. → Double-fry the wrapped bars in 370°-380°F canola oil with a resting period between fries until shatteringly crisp and hot inside. → Blend egg yolks, miso, seasonings, and hot brown butter into hollandaise, aerate with an iSi siphon, and plate with chives and caviar.
Cooking Steps
Brief Cooking Order
Boil Yukon Gold potatoes in their skins, mill and pass through a tamis, then whisk with warm dairy and butter to make silky pommes purée. → Pour purée into rectangular silicone molds, freeze solid, unmold, and coat in potato starch, egg wash, and sourdough breadcrumbs. → Spiralize peeled russet potatoes into long strands and tightly wrap them around the frozen breaded bars to form a cage. → Double-fry the wrapped bars in 370°-380°F canola oil with a resting period between fries until shatteringly crisp and hot inside. → Blend egg yolks, miso, seasonings, and hot brown butter into hollandaise, aerate with an iSi siphon, and plate with chives and caviar.
Introduction
Created by Somssi in NYC, Potato Potato Potato is a multi-textured fine dining dish featuring a rich, velvety Yukon Gold pommes purée core encased in crispy spiralized russet potato strings. The croquette is double-fried until golden and served over an airy, aerated miso hollandaise topped with a quenelle of golden osetra caviar.
Step 1
Boil unpeeled Yukon Gold potatoes in water for 30 to 40 minutes until buttery soft and a cake tester easily slides through to the center.
Step 2
Peel the potatoes while still warm and pass them through a food mill to break down the starch gently.
Step 3
Pass the milled potatoes through a fine tamis drum sieve using a plastic scraper into a large pot to achieve an ultra-smooth texture.
Step 4
Set the pot over low heat and gradually whisk in the warmed dairy mixture (heavy cream and whole milk) in thirds until smoothly incorporated.
Step 5
Whisk in the cold cubed unsalted butter until fully melted and glossy, then season the loose purée with salt and ground white pepper.
Ingredients List
Important Notes
Boiling potatoes with their skins on prevents excess water absorption, ensuring a richer and less gummy purée.
Passing the potatoes through a food mill and a fine tamis sieve while still warm is essential for a lump-free, velvety texture.
Yukon Gold potatoes are chosen for their balanced starch and moisture content, whereas russets are selected for the exterior wrapping due to their low moisture and high starch which crisp up cleanly.
Soaking peeled russet potatoes in water with a small amount of sodium acid pyrophosphate prevents the strands from oxidizing and turning red or grey.
Double frying is crucial: the first fry sets the structure and begins thawing the core, while the second fry achieves maximum crispness and a uniform golden-brown hue.
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