"CHARCOAL" POTATOES WITH SOUR CREAM AND VINEGAR

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds creamer potatoes (ping-pong ball sized)
8 tablespoons kosher salt, plus more for seasoning
1 1/2 tablespoons squid ink
1/4 cup thinly sliced fresh chives
1 cup sour cream
Freshly ground black pepper
Malt vinegar, for serving

Steps:

Preheat a smoker according to the manufacturer's directions.
Rinse the creamer potatoes under cold water to clean their skins. Divide the potatoes between two medium high-sided saute pans and divide the salt, squid ink and 2 quarts water between the pans. Bring the potatoes to a boil over high heat, then continue to cook until the water has evaporated. This can take varying time depending on the size of your pot, altitude and the power of your stovetop. Check the potatoes at 15 minutes and watch closely as the water reduces. Once the water has evaporated, remove from the heat and shake the pot vigorously to ensure that all the potatoes are coated in the salt and squid ink.
Remove the potatoes and place on a sheet pan. Place the potatoes in the smoker for 10 minutes.
Fold the chives into the sour cream in a bowl and season with salt and pepper.
Serve the potatoes on skewers with dollops of chive-sour cream and splashes of malt vinegar.