Potatoes Au Poivre with Pink Peppercorn and Leeks

• 份量: 6-8
• 准备时间: 35 mins
• 总时间: 1 hour

配料

3½ to 4 pounds russet potatoes (about 5-6 large)

1 large or 2 small leeks

1 small bunch chives

Kosher salt

3 tablespoons pink peppercorns (or 1 tablespoon black peppercorns), plus more for serving

3 tablespoon cognac

1 stick unsalted butter

2 cups heavy cream, plus more for thinning sauce

步骤

1. PREHEAT:

Preheat the oven to 450 degrees.

2. Boil and roast the potatoes:

Cut 1 stick unsalted butter into small cubes.

Peel 3 ½ to 4 pounds russet potatoes. Cut into chunks that are quite large, about 2- to 2 ½ inches. Transfer to a large pot, cover with water, and salt very, very, very generously. Place over high heat and bring to a boil. At this point, cook for 4-6 minutes, stirring gently from time to time, until the centers of the potatoes are still quite firm when pierced with a toothpick, but not quite as crunchy as a raw potato. (It’s important not to overcook the spuds at this stage.)

Drain the potatoes, return them to the pot, and place over medium heat, shaking the pan until all excess moisture evaporates. Turn off the heat, cover with a lid, and vigorously shake the pot up and down, to rough up the exteriors of the potatoes. Add the cubed butter, let melt, and gently fold to coat the pieces.

Evenly divide potatoes between 2 rimmed baking sheets, scraping all the mashed bits from the sides of the pot and forming them into rough little mounds. Waste not! These become irresistibly crunchy little bits. Season generously with salt and transfer to the oven.

Roast, flipping potatoes and rotating the sheet pans twice during cooking, until potatoes are beautifully, deeply golden on all sides, about 35-50 minutes, depending on how much you have going in your oven.

3. Make the Au Poivre Leek Cream:

Thinly slice the whites and light green parts of 1-2 leeks crosswise, to measure 1 ½ cups. (If they’re dirty, swish in a bowl of water and drain.) Coarsely crush 3 tablespoons pink peppercorns or 1 tablespoon black peppercorns in a mortar and pestle or in a ziplock with a rolling pin or wine bottle. Transfer peppercorns to a saucepan, along with 2 cups heavy cream, 3 tablespoons cognac, and the sliced leeks.

Bring to a boil, reduce heat to maintain a steady, vigorous simmer, and let reduce to the consistency of melted ice cream, about 5-7 minutes. Season with salt.

4. Plate it up:

Thinly slice 1 small bunch chives.

Rewarm potatoes and Au Poivre cream just before serving, adding a splash or two of heavy cream to the sauce to loosen if necessary. (As the sauce sits it may thicken; you’re going for a silken and luscious consistency.) Spoon some of the Au Poivre sauce onto a serving platter and scatter the potatoes and the chives on top. Serve with the remaining sauce, and more pink or black pepper!