Fingerlings get the welcome mat
When Kevin Pemoulie, the former chef de cuisine of Momofuku Noodle Bar, left New York City for Jersey City, he did so to open a quiet restaurant with his wife, Alex, who still works at Momofuku by day and with her husband at night. With the help of about $18,000 in Kickstarter seed money, the pair opened Thirty Acres. In this dish, Pemoulie confits sliced fingerling potatoes in duck fat (clarified butter works too). He then browns the potatoes with bacon until they’re crisp. Sprinkled with chives and finished with a swell of crème fraîche, the dish announces Thirty Acres’ presence loud and clear.
Loaded Fingerling Potatoes
Yield: Serves 4
10 sticks (2½ pounds) plus 1 tablespoon room temperature unsalted butter (or 4 cups duck fat), divided
1 pound fingerling potatoes, sliced into thin rounds
6 garlic cloves
3 sprigs fresh thyme?
⅛ teaspoon whole black peppercorns
Salt and freshly ground black pepper
1 tablespoon vegetable oil
4 slices thick-cut bacon, cut crosswise into ½-inch-wide pieces
2 tablespoons chicken broth
¼ cup crème fraîche?
2 tablespoons finely chopped chives