Roasted Potatoes with Cognac Sauce Béarnaise

sam's chop house

gluten free

AuthorDartagnan
DifficultyAdvanced

"crispy and creamy roasted potatoes in a ridiculously easy preparation of the classic Béarnaise Sauce with Cognac"

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Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
The Preparation of the Béarnaise Sauce Requires an Immersion Blender for Best Results
 6 small white potatoesabout the size of the palm of your hand, diced into 3/4
 2 tsp Italian seasoning
 1 tsp sea salt
 1 tsp Jayne's Krazy Salt
 1 tsp garlic powder
 2 tbsp Saloio Portugese Olive Oilor any high quality extra virgin olive oil
Béarnaise Sauce
 2 tbsp Touraine PDOor a sauvignon blanc
 2 tbsp Banyul'sor red wine vinegar
 2 tbsp Maille dijon mustard
 1 tbsp shallotsminced small
 2 tsp fresh tarragonminced
 1 tsp white pepper
 ¼ tsp cayenne pepperfine ground
 1 stick unsalted butter
 3 extra large egg yolks
 1 tbsp fresh lemon juice
 to taste, sea salt
 1 tbsp Cognac
1

Measure out everything for your Béarnaise sauce and have it all ready.

2

Combine the wine, vinegar, mustard, shallots, tarragon, white pepper and cayenne in a small saucepan. Gently simmer over medium heat until the liquid evaporates, 3 to 5 minutes. Set aside to cool, then pop in fridge for a couple minutes, then back out off heat.

3

Place your stick of butter in a small sauce pan over low heat melt until just sizzling. Keep warm but off direct heat.

4

Preheat oven to 425°. Foil like a 1/2 sheet pan (lipped cookie sheet).

5

Place large diced potatoes in a large mixing bowl, cover with water by a couple inches, let sit for 10 minute. Drain into a colander, pat moisture off potatoes, return to dry bowl.
Add seasonings, then drizzle oil, toss to mix well. Let stand a few minutes.

6

Spread potatoes out on pan in a single later and spread apart.

7

Roast for 15 minutes, pull and stir well, making sure any stuck pieces have been loosened. Roast another 15-20. Shut off oven and keep potatoes warm.

While Your Potatoes Are Roasting
8

Place the cooled shallot mixture into a 4 cup beaker or measuring cup. Add the egg yolks and lemon juice. Using an immersion blender, blend to combine well.

9

Now very slowly drizzle small amounts of the melted butter down the SIDE of the jar while blending thoroughly; it will start to thicken and will be bubbly. Test for salt.

10

Drizzle in the cognac and stir with a small wooden spatula. Keep in warm place until ready to use. Re-whisk if needed.

11

Remove potatoes with a slotted spatula, leaving any oil in pan. Move to a large serving bowl, lightly drizzle Béarnaise over potatoes. Top with scallions if preferred and serve.

Ingredients

The Preparation of the Béarnaise Sauce Requires an Immersion Blender for Best Results
 6 small white potatoesabout the size of the palm of your hand, diced into 3/4
 2 tsp Italian seasoning
 1 tsp sea salt
 1 tsp Jayne's Krazy Salt
 1 tsp garlic powder
 2 tbsp Saloio Portugese Olive Oilor any high quality extra virgin olive oil
Béarnaise Sauce
 2 tbsp Touraine PDOor a sauvignon blanc
 2 tbsp Banyul'sor red wine vinegar
 2 tbsp Maille dijon mustard
 1 tbsp shallotsminced small
 2 tsp fresh tarragonminced
 1 tsp white pepper
 ¼ tsp cayenne pepperfine ground
 1 stick unsalted butter
 3 extra large egg yolks
 1 tbsp fresh lemon juice
 to taste, sea salt
 1 tbsp Cognac

Directions

1

Measure out everything for your Béarnaise sauce and have it all ready.

2

Combine the wine, vinegar, mustard, shallots, tarragon, white pepper and cayenne in a small saucepan. Gently simmer over medium heat until the liquid evaporates, 3 to 5 minutes. Set aside to cool, then pop in fridge for a couple minutes, then back out off heat.

3

Place your stick of butter in a small sauce pan over low heat melt until just sizzling. Keep warm but off direct heat.

4

Preheat oven to 425°. Foil like a 1/2 sheet pan (lipped cookie sheet).

5

Place large diced potatoes in a large mixing bowl, cover with water by a couple inches, let sit for 10 minute. Drain into a colander, pat moisture off potatoes, return to dry bowl.
Add seasonings, then drizzle oil, toss to mix well. Let stand a few minutes.

6

Spread potatoes out on pan in a single later and spread apart.

7

Roast for 15 minutes, pull and stir well, making sure any stuck pieces have been loosened. Roast another 15-20. Shut off oven and keep potatoes warm.

While Your Potatoes Are Roasting
8

Place the cooled shallot mixture into a 4 cup beaker or measuring cup. Add the egg yolks and lemon juice. Using an immersion blender, blend to combine well.

9

Now very slowly drizzle small amounts of the melted butter down the SIDE of the jar while blending thoroughly; it will start to thicken and will be bubbly. Test for salt.

10

Drizzle in the cognac and stir with a small wooden spatula. Keep in warm place until ready to use. Re-whisk if needed.

11

Remove potatoes with a slotted spatula, leaving any oil in pan. Move to a large serving bowl, lightly drizzle Béarnaise over potatoes. Top with scallions if preferred and serve.

Roasted Potatoes with Cognac Sauce Béarnaise