Josh Capon Recipes for Steak Side Dishes

Here are two side dishes from the recipes of Josh Capon, executive chef and partner behind Lure Fishbar, B&B Winepub and El Toro Blanco in New York City.  Enjoy.

Fondant Potatoes
Ingredients

• 4 Potatoes
• Kosher Salt and Pepper
• Canola or Olive Oil, for searing the potatoes
• About 4 cups of Vegetable, Chicken or Beef stock
• 2 stickes of Butter
• 8 cloves of Garlic
• 4 sprigs fresh Rosemary
• 4 sprigs fresh Sage
• 4 sprigs fresh Thyme
• Sea salt, for serving
• Chopped Chives, for garnish

Procedure

• Peel and cut the potatoes into the size and shape of a soap dish, Season with salt and pepper.
• Set a saucepan over medium-high heat and add some oil.  Sear the potatoes in the hot pan on both sides until golden grown.  Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme.
• Bring to a simmer and cook until the potatoes are golden and gender, 30-40 minutes.  Hold in the cooking liquid until ready to serve, the longer they hold the better.  But, keep them warm in a very low oven or on top of the stove covered.
• Slice potatoes on a bias and serve sprinkled with a little sea salt and chopped chives. 

Sour Cream and Onion Hash Browns

Ingredients

• 1 TB canola oil
• 2 White onions, thinkly slices
• Kosher salt and pepper
• 8 Idaho potatoes, peeled and shredded
• ½ cup extra-virgin olive oil
• 1 cup sour cream
• 1 cup chopped scallions

Procedure

• Special equipment: individual-size- cast-iron pans.
• Heat a skillet over medium hear and add teh canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15-20 minutes.
• Meanwhile, season the potatoes with salt and pepper and let sie for 5 minutes.  Drain out the excess moisture.
• Set individual cast-iron pans over medium heat until very hot.  Add some olive oil to each pan and a handful of potatoes (very lightly packed).  Cook until golden grown and crispy, about 5 minutes.  Flip and add more oil if necessary.  Cook until golden brown on a second side and cooked through.  Repeat with the remaining potatoes. 
• Top each hash brown with some caramelized onions and abd a dollop of sour cream and chopped scallions.