After arriving home from cooking at the farm with Kilted Chef Alain Bossé with my new-found knowledge and a handful of great new recipes, I was inspired to get to work in my kitchen. I made the oven-roasted potatoes again and served them with bacon-wrapped capicola steaks (from The Pork Shop) and a recipe for shaved carrot salad with maple, ginger and sesame from local chef Bryan Picard’s blog.
I served the meal with a light and refreshing soda made with a simple syrup of Seaport Farmer’s Market-sourced rhubarb and mint. Recipes are provided in the links below.
Serving: 1 potato per person Recipe from: The Kilted Chef
- Olive Oil
- Chili flakes
- Salt and Pepper
Preheat your oven to 375F. Make cuts into each potato approximately 2-3mm apart, slicing almost all the way through the potato but leaving a ridge along the bottom intact. Rub olive oil into each potato and sprinkle with salt and pepper. Place in a baking dish. Spoon approximately 1 tbsp. of honey over each potato, ensuring the honey drizzles in between the slices of potato. Sprinkle just a few chili flakes over each potato and bake until tender. Enjoy!
Link to my last blog:
Farm to Table with the Kilted Chef
Link to Chef Bryan Picard’s salad recipe:
Shaved Carrot Salad with maple, ginger and sesame
Link to my simple syrup recipe:
Rhubarb Mint Simple Syrup