Recipe: Your 3rd Spot’s Crispy Potato Torpedoes
Your 3rd Spot, the innovative, vibe-forward social dining experience now open in Atlanta’s Upper Westside neighborhood, is quickly gaining attention for its creative menu of small plates. Spearheaded by Atlanta native, Director of Culinary Innovation & Executive Chef Stuart Rogers, Your 3rd Spot’s menu is designed to spark conversations instead of ending them. “In most restaurants, it seems the conversation stops when the food arrives so people can eat their entrees,” says Rogers, whose resume includes a stint as lead line cook for JCT. Kitchen and The Optimist, cook at Aria, executive chef at Oak Steakhouse and chef de cuisine at James Beard Award nominated Lyla Lila. “We realized this was the opposite effect that we wanted, so we’ve created a space and menu with shareable items that evoke conversation and not stop it.”
Rogers is now sharing the recipe for Your 3rd Spot’s popular crispy potato torpedoes to Dish Around Town readers. Whether you’re looking to spark some conversations with your own guests at your next dinner party or you just have a hankering for this fan favorite dish between visits to Your 3rd Spot, this recipe is sure to be a winning choice.
INGREDIENTS
4 Russet potatoes, cleaned
Vegetable oil (for frying)
For the Deviled Egg Mousse
24 eggs
½ cup Duke's mayonnaise
⅛ cup dill pickle juice
1 ½ tbsp dijon mustard
1 ½ tsp kosher salt
1 ½ tbsp chives, thinly chopped
½ cup smoked trout roe
1 tbsp togarashi
DIRECTIONS
Preheat the oven to 375 degrees. Take 4 russet potatoes, wash, and scrub them clean. Dry the potatoes and coat them in olive oil and kosher salt. Bake for one hour until tender. Let the potatoes cool in the refrigerator until cold. Once cooled, cut the potatoes into quarters lengthwise. Take a knife and slice out the center of the wedge so the potato has a flat surface on the wedge. Complete for all wedges and set aside.
While the potatoes are being baked, take 24 eggs and place them into cold water. Bring water to a boil and cook for 11 minutes. After 11 minutes place eggs in an ice bath until fully cooled. Separate the yolks (save the egg whites for a healthy snack) and place only the yolks in the food processor. Add the Duke's mayonnaise, dill pickle juice, Dijon mustard and salt to the processor. Blend until smooth. Once the mousse has formed, place into a pastry piping bag with a small star shaped tip. Set aside.
In a cast iron pan, add enough vegetable oil that will be able to cover the quartered potatoes and preheat the oil to 375 degrees. Place potatoes into the preheated oil and fry the potatoes for 6-7 minutes each until golden brown and crispy. Once cooked, place the potatoes on a towel to drain off excess oil.
Pipe the deviled egg mousse in a back-and-forth motion on the top of the potatoes until completely covered. Top with togarashi (Japanese spice), thinly sliced chives and smoked trout roe.