First came the smoked potatoes with black garlic jam and ramp (wild leek) aioli at Bar Tartine in San Francisco. Then the hickory-smoked potato soup—tarted up with buttermilk and sherry vinegar—at Mintwood Place in Washington, D.C. And who could forget the smoked mashed potatoes at Wiley Dufresne’s iconoclastic eatery, WD-50 on New York’s Lower East Side?
Call it the latest outbreak of a smoke fever sweeping a nation hungry for barbecue that goes beyond meat. Or call it the next big thing for one of the New World’s great vegetable gifts to Planet Barbecue: potatoes hit the grill. Read More…
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