Modern neighborhood bistro Oxalis recently opened in New York to serve the residents of Prospect Heights, Brooklyn, and beyond. Leading the charge from the kitchen is chef Nico Russell. "One of the first little bites when you come into the restaurant," says Russell, is his dish of crispy potato (a take on the classic pommes paillasson), bay leaf aioli and toasted nori, which has been on the menu since day one of the permanent location.
Watch the video below to see how this dish is made and then read the recipe so you can make it at home.
Crispy Pommes Paillasson, Bay Leaf Aioli, Toasted Nori
Courtesy of Chef Nico Russell, Oxalis, Brooklyn, NYIngredients
2 liters melted duck fat
4 russet potatoes
Dried bonito powder, to taste
Salt and black pepper, to taste
Oil, for frying
Bay leaf aioli (recipe below)
Toasted nori, cut into small rectangles, for serving
Method
1. Put the duck fat in a pot and heat to between 250˚F and 285˚F.
2. Meanwhile, peel the potatoes, grate on a large grating attachment and squeeze out the liquid. Once the duck fat is up to temperature, add the grated potatoes and cook, stirring constantly until the potatoes are transparent but not mushy and still hold their shape, for 8 to 10 minutes. Strain off the potatoes from the fat and drain well.
3. Once drained, add the potatoes to a bowl and season with dried bonito powder, salt and black pepper. Press the seasoned potatoes in small 1/4-inch trays stacked on top of one another and weigh it down evenly with tight pieces of tape tied around the trays. Place in the refrigerator to cool.
4. Heat the frying oil to 375˚F. Cut the potatoes into 1/2-inch squares and fry in the oil until crispy. Finish with some bay leaf aioli and add a piece of toasted nori on top. Serve immediately.
Bay Leaf Aioli
Ingredients190 grams egg whites
200 grams grapeseed oil
100 grams bay leaf oil
60 grams lime juice
Salt, to taste
Method
Gently whip the egg whites until you see soft peaks. While whipping, slowly stream in the grapeseed oil and bay leaf oil until thick; add the lime juice and season with salt. (Note: this should look thick like a mayonnaise and be bright green from the bay leaf oil.)
Photo by Margarita Garcia Acevedo.
