So I had an idea. What if we cooked potatoes in a syrup? Not just any syrup but maple syrup. Well, I did it. I took some maple syrup which I thinned with a bit of water. I added a vanilla bean and some salt and then slow cooked the potatoes in the syrup until they were tender. I then let them rest in the syrup overnight. The resulting potatoes are sweet and savory, tender and toothsome. They remind me a bit of braised chestnuts though with a cleaner flavor. Now that I have these potatoes I need a use. I was thinking about draping them in our egg yolk ribbon. I also wonder about using them in chestnut influenced desserts like a Mont Blanc. Time will tell. For now I am just eating them chilled with a dollop of prepared horseradish.