Creative tapas merge with the visual and performing arts to make a delicious and memorable restaurant experience. That’s what’s happening tonight as we grab a Bite with Belkys.
The Chef: Nicolas Caicedo
The Restaurant: Ted’s at YoungArts in Miami
The Dish: Yukon Gold Potato Skins
Ingredients:
5 Yukon Gold Potatoes
1 cup Kosher Salt (enough to coat sheet pan) and to sprinkle on potatoes
1/2 cup sour cream
3 Tbs. chopped scallions (more or less to taste)
4 Tbs. pancetta, ground (more or less, to taste- you can also use bacon)
1 Tsp. lemon zest
Method of Preparation:
– With soap and water, clean Yukon Gold Idaho potatoes. Pat them dry and put them on a bed of kosher salt. The salt draws out the moisture and makes the skins crispier.
– Bake in the oven at 375 degrees for 45 minutes. When they’re done, remove the excess salt and quarter the potatoes. Scoop out about half of the potato, leaving the skin and a little of the meat.
– Next, fry them in vegetable oil at 350 degrees until golden brown, about 2-3 minutes.
– While the potatoes are in the oven, you can also bake sliced pancetta for about 15 minutes, also at 375 degrees. When it’s crispy, pat with a paper towel to remove the fat then put it in the food processor. When it’s ground to bits, take it out and set aside. You can also use bacon if you prefer.
– Take the potatoes out of the fryer and add a sprinkle of kosher salt.
To Plate:
– In a bowl, put two potato skins then add a drizzle of sour cream, sprinkle on some scallions and pancetta bits and then layer more potatoes, sour cream, scallions and pancetta bits. Keep layering until you have the amount you want. The final touch is a bit of lemon zest on top. It really makes all the difference.
Serving suggestion: Floridian Funky Buddha Craft Beer
Serves: 4
Ted’s at YoungArts
2100 Biscayne Blvd. 7th floor
Miami, FL 33137
786-618-3210
http://www.youngarts.org/teds
Bring in a printed copy of the recipe and get a complimentary beer with your meal now through April 19. And for the latest and greatest on all things culinary, check out my bite blog also on our website.