potatoes in beeswax

Ingredients

• 510 grams | 18 ounces peeled and diced Yukon Gold potatoes, held
• in water
• grapeseed oil, for deep-frying
• 100 grams | 4 cups French sorrel leaves, in medium-size pieces
• 100 grams | about 30 sheets bronze gelatin, bloomed in ice water and
• wrung gently of excess water
• Maldon sea salt
• BLOOD SORREL VINEGAR
• 30 grams | 1 ¾ cups blood sorrel leaves
• 300 grams | 1 ¼ cups white wine vinegar

• 1 8 kilograms | 4 pounds beeswax
• 400 grams | 14 ounces Yukon Gold potatoes
• 200 grams | ¾ cup heavy cream
• 200 grams | ¾ cup crème fraîche
• 10 grams | 1 ½ teaspoons raw honey
• kosher salt

• 800 grams | 1 ¾ pounds beeswax
• 4 | fingerling potatoes
• kosher salt
• 8 | tiny French sorrel leaves
• 8 | tiny blood sorrel leaves
• 8 | silver shield sorrel leaves
• 8 | wild wood sorrel leaves
• Twin Sisters olive oil
• sel gris

1. FOR THE POTATO AND SORREL GRAVEL: Drain the potatoes and place them in a food processor, add water just to cover, and pulse to break up the potatoes into small, uniform pieces about the size of a grain of rice. Drain the potatoes and rinse under cool running water for 5 minutes, then pat dry on paper towels.
2. Pour oil to a depth of 4 inches (10 centimeters) into a deep fryer or deep, heavy pot and heat to 315°F (155°C). Working in small batches, add the potatoes to the hot oil and fry for about 4 minutes, until light golden brown. Transfer to paper towels to drain. Arrange the fried potatoes on dehydrator trays and reserve in a dehydrator set at 125°F (52°C) for at least 2 hours.
3. Meanwhile, preheat the oven to 275°F (135°C). Bring a large pot of salted water to a boil. Add the sorrel leaves and blanch for 1 minute. Scoop the sorrel out of the water and put in a blender. Add the gelatin and pulse on medium speed to break up the sorrel and melt the gelatin, forming a puree.
4. Transfer the puree (without straining) to a silicone baking mat and spread about 1/32 inch (1 millimeter) thick. Place the baking mat on a sheet pan and bake the puree for 15 minutes, until dry and crispy. Let cool on the pan for 30 minutes, then remove the sorrel sheet from the baking mat and break into pieces. Transfer the fried potatoes and sorrel to a food processor and pulse lightly until uniform. Season with Maldon salt and hold in an airtight container with silica gel packets at room temperature.
5. FOR THE BLOOD SORREL VINEGAR: Combine the blood sorrel and vinegar in a vacuum bag and seal on high. Refrigerate for 12 hours. Strain through a very fine cloth filter, then transfer to a squeeze bottle and store in the refrigerator.
6. FOR THE BEESWAX POTATO PUREE: Melt the beeswax in a deep, heavy pot over high heat. Add the potatoes, reduce the heat, and simmer for 5 minutes. Remove from the heat and place the pot in the refrigerator for 12 hours. Return the pot to medium heat, bring to a simmer, and cook the potatoes for 15 minutes. Remove the pot from the heat and the potatoes from the beeswax. Let cool slightly, then peel the potatoes and discard the skins. Pass the potatoes through a tamis into a bowl. Combine the cream and crème fraîche in a small saucepan over medium heat. Working in small batches, add the cream mixture to the potatoes, mixing gently with a rubber spatula. Do not overwork. Season with the honey and kosher salt, then strain through a chinois into a saucepan with a lid. Hold in a warm place (at least 130°F/54°C).
7. FOR THE POTATOES COOKED IN BEESWAX: Melt the beeswax in a small, heavy saucepan over high heat. Add the potatoes and simmer for 15 minutes. Remove the pan from the heat and remove the potatoes from the beeswax. Let cool slightly, then peel and discard the potato skins. Put the potatoes in a bowl, cover with plastic wrap, and hold warm.