in season: carola potatoes

Each week, NY Magazine does a great job finding recipes used at local restaurants using fruits and vegetables that are in season. It's a short description, recipe, and also is a neat way to highlight and give credits to restaurants. Thought this might be a noteworthy-one.

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Alex Raij’s Patatas a la Importancia

4 chicken livers (or more to taste), quartered

3 lbs. Carola potatoes
Salt to taste
Olive oil
1 medium red onion, chopped fine
1 sprig thyme
1 cup chicken stock
11/2 tbs. grainy mustard
11/2 tbs. sherry vinegar
1 tbs. parsley, chopped

Rinse and dry the chicken livers; put them in the refrigerator uncovered for a couple of hours so that their surface gets as dry as possible before cooking. Preheat oven to 350. (1) Peel potatoes, dice into small cubes, and place in a large bowl. Season with salt and drizzle with olive oil. Add the onion and leaves from sprig of thyme. (2) Place mixture in a roasting pan, add the chicken stock, and cook until potatoes are tender, approximately one hour. Heat a large skillet over medium heat and add some olive oil. Season the chicken livers with salt and sear them on both sides in skillet. Transfer the potatoes from the roasting pan to the skillet; stir in the mustard, vinegar, and parsley. (3) Cook for a few minutes, smashing some of the potatoes and the chicken livers. Serves four.

In Season: Carola Potatoes at Txikito