Sous Chef Series: Rachel Miller’s Salt-Baked Potatoes

Chefs, Meet

Sous Chef Series: Rachel Miller's Salt-Baked Potatoes

At first glance, it looks like just a baked potato. But let us reassure you that Rachel Miller’s salt-baked potato is anything but ordinary.

 

The Southern transplant is the sous chef of Bondir, in Cambridge, Massachusetts, and is still acclimating to New England winters. She created her potato recipe for the latest edition of the Sous Chef Series as a panacea for cold nights, and as a vehicle for her enduring obsession with smoked ingredients. She smokes her own tea, spices and salt; the latter acts as a cozy blanket for baking a russet potato, giving it a taut skin. Miller tops her potato with juniper-berry compound butter for a whole new take on the humble spud.

 

Sous Chef Series: Rachel Miller's Salt-Baked PotatoesDon’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting TableSign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.

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