Wood Oven Potatoes Recipe

Prep

Preheat a wood-fired oven or conventional oven to 450–500°F (230–260°C). If using a wood oven, ensure a steady bed of hot coals and an oven floor temperature around 500°F. Wash the potatoes and, if large, halve or quarter them so pieces are roughly 1 to 1½ inches. Pat dry.

Season

In a large bowl, toss the potatoes with 3 tbs extra-virgin olive oil, 2 tsp finely chopped fresh rosemary, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Roast

Spread potatoes in a single layer on a rimmed sheet pan or a cast-iron skillet. Roast in the wood oven or conventional oven for 25–35 minutes, turning once or twice, until the potatoes are deep golden and the edges are crisp and interiors tender when pierced with a fork. For a wood oven, rotate the pan as needed to ensure even browning.

While the potatoes roast, make the aioli. In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt, 2 minced garlic cloves, 1 tsp fresh lemon juice, 1 tsp olive oil, ½ tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust salt or lemon for balance. Cover and refrigerate until serving.

Make the spuma (cream foam) while potatoes roast and just before serving. In a small saucepan, combine 1 cup heavy cream and 3/4 cup finely grated Parmesan. Warm gently over low heat, stirring, until the cheese melts and the mixture is smooth; do not boil. Remove from heat, season with 1/4 tsp salt and 1/8 tsp white pepper or pinch of cayenne. Let cool slightly (5 minutes).

Aerate

Strain mixture into a bowl to remove any lumps. If you have a siphon (cream whipper) with one N2O cartridge, pour the warm mixture into the chilled siphon, charge once, shake vigorously, and chill for 5–10 minutes; dispense a small test dollop to ensure stability. If you don’t have a siphon, whip the cooled mixture with an immersion blender or electric hand blender until light and slightly aerated (it will be more of a loose foam than a true spuma). Keep warm briefly or at room temperature.

When potatoes are done, transfer to a serving platter. Sprinkle with 2 tbs extra grated Parmesan and 1/2 tsp flaky sea salt. Dot or drizzle garlic aioli over the potatoes (serve extra aioli on the side).

Top or spoon the Parmesan spuma over the potatoes in small mounds so it melts slightly on contact and provides a light, creamy contrast. Garnish with fresh rosemary sprigs.

Serve immediately while potatoes are hot and spuma still foamy. Leftover aioli and spuma can be refrigerated (aioli up to 3 days, spuma up to 24 hours) and gently rewhipped if needed.