Hey, welcome back to Summer Food Memories, a series we're doing in collaboration with Yahoo Food. We asked four interesting people—writers and chefs we like, plus a few surprises—to help us say goodbye to summer with some culinary nostalgia. We're developing recipes loosely inspired by their essays.
Today's essay is a double-header from the Trois Mec and Animal guys from L.A.: Jon Shook on summer corn (with or without I Can't Believe It's Not Butter) and Vinny Dotolo on French fries and vinegar.
Working with those two (very different) ideas we came up with something that's a little different itself: smashed fried potatoes with a malty vinegar tang and buttery corn. Make it and create some memories of your own. Check back next Friday for more summer-feeling recipes and stories.
Crispy Potatoes with Malt Vinegar and Corn
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
1 pound small potatoes
1 cup corn kernels (from 2 ears)
4 tablespoons butter
1 cup malt vinegar
1 teaspoon fresh lemon juice
¼ cup thinly sliced scallions
¼ cup fresh dill fronds
Salt and pepper to taste
Canola oil, for frying
1. Combine potatoes, half of the vinegar in a medium saucepan; add water to cover by 1". Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Drain and allow to cool. Once the potatoes are cool, gently smash the potatoes on a clean surface using a coffee mug; set aside.
2. Pour oil in a medium saucepan over high heat until a deep thermometer reaches 375 degrees. Working in batches, fry the potatoes until crisp and golden brown, about 5 minutes. Using a slotted spoon transfer potatoes to s paper towel-lined plate. Season with salt and set aside.
3. Meanwhile, melt 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally until slightly brown and tender, about 5 minutes. Season with salt and pepper and set aside until ready to serve.
4. In a small saucepan over medium-high heat, bring the remaining vinegar to a simmer. Add the remaining butter and lemon juice and continue to cook until mixture has reduced and slightly thickened, about 5 minutes. Season with pepper.
5. To assemble, divide the corn among 4 plates. Top with potatoes and drizzle with vinegar reduction. Garnish with dill and scallions and serve immediately.
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