Ingredients

• 10 oz. (~10 ea. baby or 16 ea. fingerlings) Fingerling potatoes, tri-color if available Washed and scrubbed. Skin-on.
• 1 Tbs Duck Fat
• 1 tsp. Applewood Smoked Sea Salt
• 1 tsp. Premium dark Soy Sauce
• 1 tsp. Cane Sugar
• 8 ea. (1/2 head) Shitaki Mushroom, sliced 1/8″ ~ 2 cups

Plate & Garnish

• 2 tsp. Minced Parsley
• 4 Tbs Crème Fraiche dollop
• dash Smoked paprika
• Panko bread crumbs

Instructions

1. Toss all ingredients together to coat well.
2. Prepare: broiler pan or a hotel pan with a screen and a foil lid (or use a stovetop smoker pan).
3. Cover with foil and poke a few holes with a fork to allow smoke to escape.
4. Put the smoker assembly over a grill on high and smoke for about 10 minutes.
5. Cover the bottom of an oven-safe 6″ cocote or rarebit dish with breadcrumbs. Spoon potato contents over the breadcrumbs. Finish in the oven at 350F for 25 minutes.

Plate

1. Sprinkle parsley liberally over entire plate.
2. Dollop of crème on top.
3. Dash of smoked paprika on the crème.