clockwise from top right:

baked potato skin [hot/cold]   juniper. creme fraiche. caviar

potato salad [cold]   pickled 83˚potatoes. mustard mayo. juniper snow

raclette potato [warm]   potato puree. raclette

juniper roasted potato [hot]   coffee oil. balinese salt

potato soup [hot]   smoked potato. maytag blue. gin foam. crispy potato spoon

Juniper is an coniferous (cone-bearing) shrub that belongs to the Cypress family. Along the east coast of the United States, the native juniper is Juniperus Virginiana
and is identified by tiny scale-like needles and small berries that are green throughout the summer and turn dusky blue in the fall. These berries are actually cones and are used in the production of gin, providing it's distinct flavor. The berries, like the needles, have a clean, bracing botanical flavor.

A taste of earth, sea, pasture and forest.

Bake fingerling potatoes in a 350 F oven until tender. Cut each in half and scoop out most of the flesh. Rub with juniper oil and return to oven until they begin to crisp. Put a dollop of creme fraiche in each potato skin and top with caviar. Serve immediately.
To make juniper oil: Wash sprigs of juniper and pat dry with paper towels. Add to blender with enough extra virgin olive oil to cover. Blend until sprigs are finely chopped and oil turns green. Strain through a fine mesh sieve.

83C is the optimum temperature for sous vide vegetables as explained by Chad on this post. Cooking the potatoes with vinegar and salt pickles them as they cook.
The grated juniper snow is a refreshing jolt against the warm spice of mustard and earthy potatoes. 

Lay potato slices out on a plate and sprinkle liberally with vinegar and salt and drizzle lightly with olive oil. Pack potato slices into a vacuum bag in a single layer and add excess vinegar from plate. Vacuum and seal. Place in 83C water bath and cook for 90 minutes. Remove bag from bath and chill in refrigerator until cold.

Place all ingredients in a blender and blend until juniper is finely chopped. Strain through a fine mesh sieve. Transfer to a plastic storage container and freeze until solid. Simultaneously, place an empty metal bowl into freezer. Pop block of ice out of container and grate to form snow, letting it fall loosely into chilled metal bowl. Freeze until ready to use.

raclette potato

This is a reconstructed potato, made from potato puree set with Methocel and wrapped with a melted raclette cheese skin. For recipe and step-by-step illustrations, see previous post.

juniper roasted potato

Roasting the potatoes wrapped in juniper releases it's
 aromatic essential oils, perfuming the potatoes (and your kitchen) with it's scent. Alternately, they can be roasted over hot coals for a primal experience. 

Lerida makes a blended oil from extra virgin olive oil and virgin coffee oil that is simply amazing. Here, it rounds out the spicy, woody tones of the juniper.

juniper sprigs

fingerling potatoes

coffee oil

balinese hollow salt 

Preheat oven to 375F. Wrap juniper sprigs around potatoes and fasten in place with small gauge wire. Place on baking

sheet and roast until potatoes are tender. Unwrap while

hot, drizzle with coffee oil and sprinkle with salt.

potato soup

Creamy and comforting, earthy potatoes with the complexity of smoke, the bite of blue cheese, and a kiss of gin, delivered with a crispy potato spoon. A satisfying finish.

soup:

1 large potato, peeled and cut into 1" chunks

2 cups milk

3 Tblsps butter

3 oz Maytag blue cheese

salt and pepper

Place potato chunks into saucepan with enough salted water to cover. Cook over high heat until very tender. Drain, and pass through a ricer. Set aside to cool.

When cool, place potatoes in a smoker and lightly smoke. Or, to create your own smoker, use a pan that can be fitted with a steamer basket and a cover. Fill the pan with wood chips and a small amount of water. Cook, covered, to create the smoke. When the water has evaporated, place the potato puree in the steamer basket, quickly covering to hold in the smoke. Remove the potatoes after approximately 1 minute or when the flavor of the smoke has permeated the potatoes.

Place the milk, butter, and blue cheese into a saucepan and heat until butter and blue cheese have melted. Add the smoked potato puree and blend with an immersion blender until smooth. Season with salt and pepper. Keep soup hot until ready to serve.

hot gin foam:

150 g gin 

100 g water

2.5 g soy lecithin

Combine water, gin, and lecithin in a small saucepan. Heat until very hot. Quickly form foam by blending with immersion blender. Keep foam hot until ready to serve.

Cut a 1/2" thick slice from a large potato. Cut a spoon shape from the slice. Carve out the underside of the handle, leaving it 1/4" thick. Scoop out the bowl of the spoon with a melon baller. Carve the underside of the bowl until it is of a uniform thickness. Rub the spoon on all of the surfaces with olive oil. Place, bowl-side-down, on a baking sheet and bake in a 250F oven until it is browned and crispy. (If the handle browns faster than the bowl, wrap it with parchment paper, then foil.)