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Maitre d’ Potatoes

Ingredients

  • 4 russet potatoes
  • 4 tbsp. unsalted butter melted
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • pinch paprika
  • pinch ground fennel
  • 1 tsp. Italian parsley chopped

Instructions

  • Preheat oven to 375 °.
  • Cut the sides and ends from each potato, creating an evenly proportioned rectangle with most of the skin removed.
  • Cut potatoes into 1/8" slices.
  • Place 4 groups of slices on a baking pan and slightly fan the potatoes in a straight line, exposing 1/5 of each potato slice.
  • Evenly cover potatoes with butter, salt, spices, and herbs.
  • Bake uncovered until tender and golden brown, about 40–50 minutes.

Notes

2017 Malbec

Servings: 4

Chef: Tim Keller

Wine Pairing: 2017 Malbec

The exquisite 2017 vintage gave us our first estate-grown Malbec. As in previous vintages, our goal with this wine was to produce a supple, fruit-driven style of Malbec that can be enjoyed while relatively young. To that end, we blended in a small portion of our estate-grown Merlot and Cabernet Franc in an effort to soften the Malbec without sacrificing short-term cellaring potential. This wine has Malbec’s typically dense scarlet color and subtle wild jasmine-tinged hints on the nose to go along with the abundant blueberry, blackberry, pencil shaving, cedar, and red licorice aromas. There is a cascade on the palate as flavors of ripe black cherry, dark plum, and grilled blood orange unfold from the sip through the mid-palate. On the finish, find ripe berry, roasted coffee, caramel, wet pine needle, and black pepper as the wine’s acidity lifts to a plush end. This robust young wine will age nicely in the near term (through 2021), with another two to five years of enjoyment following.