This trend uses potatoes to create little Christmas trees!
15-20 leaves basil
4-5 cloves garlic
1/4 cup olive oil
Salt and black pepper, to season
1 lemon, zested and juice
5 different sized white potatoes
Salt, to season
Butter or oil
Grated parmesan cheese
Chop your fresh basil, add a drizzle of olive oil, and continue to chop. Add to a small bowl.
Mince your fresh garlic, add a drizzle of olive oil and continue to mince. Add to your bowl.
Zest one lemon into the bowl and squeeze in the juice. Add salt, pepper, and olive oil and set aside.
Preheat oven to 400° F.
Slice your potatoes into rounds and arrange them from largest to smallest. Cut each round into a square. Stack the squares of potatoes one on top of each other, from largest to smallest, to look like a mini Christmas tree. Place a skewer through the top to keep them in place, and brush with canola oil. Bake in the oven, for 40 to 45 minutes, until golden brown on the outside and cooked through.
In a bowl, mix the grated parmesan cheese, chili flakes, and dried basil. Brush the potatoes with melted butter and season with the parmesan, chili, and basil mixture. Set aside.
Bring a pot of water to a boil. Peel and cut your potatoes into quarters and add to the boiling water. Cook until softened.
Melt your butter and stir in the freshly chopped sage.
Remove the potatoes from the water with a slotted spoon and transfer them to a bowl and season with salt and pepper. Add in the melted butter and mash your potatoes. Add in one egg yolk and mash the potatoes to incorporate then add in the sour cream and mash to incorporate again. Set aside.
Chop your russet potato into matchstick fries. Fill a heavy bottom pot with about one inch of canola oil, and fry, flipping midway, until the fries are cooked through crispy and golden brown.
Remove from the oil and drain on a paper towel, season with Maldon salt while the frites are still hot.
Bring a large pot of salted water to a boil.
To prep your potatoes, cut off the skin on all sides of the potato, making sure to turn it as you go to shape it into an even brick. Clean off any extra skin by cutting it off and cutting off the ends. Place in the pot of boiling water and add salt. Allow cooking until fork tender.
Melt your butter. Once your potatoes are tender, remove them from the water and add to a cast iron pan with one tablespoon of canola oil. Allow to cook and the bottom to brown. Flip onto the next side and drizzle with butter. Keep flipping the potatoes and basting with butter, until each side is nicely browned and crispy and the inside is cooked for about 40 to 45 minutes. Season with salt.
Spread a layer of mashed potatoes onto a plate or platter, and make sure to leave room in the center for the “fire pit’. Place your potato trees on the mashed potatoes and drizzle with the gremolata. Place your frites in the center space and stack them to look like a small fire pit. Place the log potatoes around the center. Grate parmesan cheese over the plate to look like snow. Serve and enjoy!