Join us every Wednesday at 4PM for Station Tastings with Stock and POPUP RHODY, a new cooking demo series at Track 15 Food Hall! Each week, one of the seven incredible chefs at Track 15 will showcase how to make a signature dish—sharing expert tips and techniques so you can recreate it at home. Stock Culinary Goods will be on hand with tools and products to help bring each recipe to life in your own kitchen.
Cost: Free
Location: Track 15, 1 Union Station, Providence
We’re kicking things off with Chef Brandon of There, There, who will be showing us how to make their crave-worthy New York Salt Potatoes with pepperoncini butter—a comforting Upstate New York classic with a twist:
New York Salt Potatoes w/ Pepperoncini Butter
Chef Brandon Teachout of There, There
2 lbs Yukon Gold Potatoes
1 cup Kosher Salt
2 qt Water
To Serve
2 cups Pepperoncini Butter
1 tsp Seasoning Salt
2 tbs Chives
Method of Prep:
Combine potatoes, Kosher salt and cold water in an appropriately sized pot. Bring to a simmer and let cook until the potatoes are just fork tender.
Once cooked, drain and let air dry for 5-7 minutes. This will allow the salt crust to form.
Ladle the melted Pepperoncini Butter over, reserving the pepper and garlic pulp to cover the top of the potatoes, sprinkle with chives and Seasoning Salt.
Pepperoncini Butter
Yield: 1 Quart
1.5 lb Unsalted Butter
2 cups Pepperoncini, stems removed
2 tbs Garlic, peeled
1 tsp Red Pepper Flakes
1 tsp Black Pepper
2 tsp Kosher Salt
Blitz pepperoncini peppers and garlic in a food processor until a coarse mince has formed. Alternatively, you can mince all items by hand.
Combine all ingredients in a saucepan and bring to a boil over medium heat. Remove the saucepan from heat and let steep for one hour.
Seasoning Salt
Yield: 1 Cup
9 g Herbes de Provence
6 g Dill Seed
65.6 g Kosher Salt
9 g Granulated Garlic
10 g Granulated Onion
11.3 g Paprika
9.4 g Ground Black Pepper
Blitz dill seed and Herbes de Provence in a spice grinder until a coarse powder, and mix all ingredients together.
