Jody Adams's new restaurant, Trade, is housed in both a historic and new place of trade: an old wharf building and Boston's financial district. But the principal influence on the restaurant's name lies within the menu, which was inspired by trading ideas gathered during travel. In this potato dish, executive chef Andrew Hebert's travel muse is chermoula, a traditional Moroccan herb-and-paprika-spiced sauce. Hebert appropriated the flavors of the classic wet rub and turned them into a dried spice blend before sprinkling the pungent flavoring over crisp potatoes. The result is a tasty homage to chermoula--interpreted in a fresh way.
Crispy Potatoes with Smoked-Paprika SaltRecipe adapted from Jody Adams and Andrew Hebert , Trade, Boston, MA
Yield: 4 servings
Cook Time: 20 minutes