Coffee Potatoes

By corlear

Ingredients

• For the sautéed potatoes:
• 1 lb mashing potatoes
• 1 cup 0.4º olive oil
• salt
• For the coffee sauce:
• 3/4 cup strong black coffee
• 11/2 tbsp 0.4º olive oil
• 1 tsp sugar
• To finish:
• 2 tbsp Greek yogurt
• Maldon salt

Details

Servings 10

Preparation

Step 1

For the sautéed potatoes:
1. Use a pineapple corer to remove the longest potato cylinders as possible with a diameter of 1".
2. Cut it into 2/3" thick slices.
3. Use a small boring knife to make as small a hole as possible and remove the center of the cylinders.
4. Season with salt and sauté in the oil at 160ºF for 20 minutes, making sure they do not stick to the pan.
5. Keep at room temperature

For the coffee sauce:
1. Mix the coffee, oil and sugar in a baster. Shake energetically until the liquid emulsifies.

Final Steps & Preparation:
1. Drain the potato and fill it with the coffee sauce.
2. Put the potato in a soup spoon and use a sauce baster to put a dot of yogurt at the front end of the spoon.
3. Sprinkle Maldon salt over the potato.