Jul 13 2026
Restaurants›Trust›Oak Fired Potatoes Recipe

Oak Fired Potatoes Recipe

Inspired by Trust
Time1h 30m
Serves4

pickled carrot, chimichurri, frijoles con veneno, mizuna, cheddar foam

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Ingredients

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Potatoes

Pickled Carrots

Chimichurri

Frijoles con Veneno

Cheddar Foam

Garnish

Method

Prepare the Potatoes

  1. 1

    Roast the Potatoes

    Preheat your oven or oak fire to 200°C (400°F). Toss the baby potatoes with olive oil, salt, and black pepper. Roast in the oven for about 30-35 minutes until crispy and fork-tender.

Make the Pickled Carrots

  1. 2

    Prepare Pickling Liquid

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer until sugar dissolves. Slice carrots into thin sticks and place them in a jar. Pour the pickling liquid over the carrots and let them sit for at least 30 minutes.

Prepare Chimichurri

  1. 3

    Blend the Ingredients

    In a food processor, combine parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend until smooth and set aside.

Cook Frijoles con Veneno

  1. 4

    Sauté the Ingredients

    In a pot, heat olive oil over medium heat. Add chopped onion, garlic, and jalapeño, sauté until soft. Add black beans, cumin, and salt. Stir and cook for 10-15 minutes until heated through.

Prepare Cheddar Foam

  1. 5

    Make the Foam

    In a saucepan, heat milk and add cheddar cheese until melted. Dissolve gelatin in a little cold water, then add it to the cheese mixture. Blend until frothy and season with salt to taste.

Plate the Dish

  1. 6

    Assemble the Dish

    On a plate, place a generous portion of roasted potatoes, top with frijoles con veneno, drizzle with chimichurri, and add pickled carrots. Finish with cheddar foam and garnish with mizuna greens.

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