Baked potato 'risotto'

Tom kerridge of the hand and flowers does a dish similar to a risotto using a brunoise of potato with baked potato stock, finished it off with emulsified girolles and potato skin crisp. Has anyone tried anything like this? Any pointers? See video below

https://www.youtube.com/watch?v=20uPziHZ5E4

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glogrono

That's something I'd love to try! Any ideas on that baked potato stock? Is it just made from the potato peels?

glogrono

I love Google! I was able to find the following

http://www.thestaffcanteen.com/chefs-recipes/baked-potato-risotto

Rob_Ransome_176184

I imagine you'd need to take the peels and bake them before adding to the stock. maybe a little liquid smoke in there too for a bonfirey flavour. could be a great excuse to make a batch of pommes mousseline while you're at it

Robert_Conn_II_123023

I never throw skins away....there is SO much flavor in them. I would roast them, then steep them in whatever liquid makes sense for the dish. My favorite application is in mashed potatoes. I steep the skins in simmering milk (the longer the better) then add that milk to the potatoes at the end. But it would work with any stock.