The Chef: Amiro Cruz
The Restaurant: Wolfgang’s Steakhouse, Downtown Miami
The Dish: German Potatoes
- 2 large Idaho Potatoes
- 1 large Spanish Onion
- 1/2 cup of clarified butter (salted)
- 1 Tbs. salt
- 1 Tsp. white pepper
Method of Preparation:
- Boil salted water in a pot. Add whole potatoes with skin on. Cook until soft but not over-cooked- about 30 minutes. When done, set aside to cool and refrigerate until cold.
- When you’re ready to make the German Potatoes- first peel them, then cut them in half lengthwise and quarter them. Now, slice each quarter about 1/4 inch in diameter.
- Next, cut the Spanish onion in half and give it a rough chop.
- Heat a pan until it begins to smoke, then add 1/4 cup of melted clarified butter and the onion. Sauté the onion until it begins to soften.
- Add the sliced potatoes and season with salt and pepper. Mix well Add the rest of the butter.
- Gently stir the potatoes for several minutes until potatoes are a crispy golden brown.
- Now, drain the butter and heap the potatoes onto an oven safe plate. Finish in the oven at 350 degrees until it’s crusty and a deeper golden brown- about 15 minutes.
Serve German Potatoes with a nice juicy steak and a hearty red wine.
Serving suggestion: Cabernet Sauvignon Chateau St. Jean.
315 S. Biscayne Blvd.
Miami, FL 33131