Potato gems
- Preparation and cooking time
- Total time
- + Cooling + Overnight chilling
- A little effort
- Serves 6 as a side or starter
- 500g Désirée potatoes
- 40g clarified butter or gheemelted
- 25g potato flour
- vegetable oilfor deep frying
TO SERVE
- 250ml buttermilk
- a few drops Tabasco
- 3 tbsp salmon roe
- 4 chivescut into 4cm pieces
- kcal249
- fat17.4g
- saturates5.2g
- carbs17.8g
- sugars2.7g
- fibre1.5g
- protein4.6g
- salt0.9g
Method
step 1
Cook the potatoes in a large pan of lightly salted boiling water for 10 minutes or until almost fully cooked but not completely tender. Drain and leave to cool slightly, then peel.
step 2
Finely grate the potatoes into a large bowl. Add the butter, potato flour and 1 tsp of salt. Line a 22cm x 14cm dish (we used a 900g loaf tin) with baking paper, then tip in the mixture. Push it into the corners, then smooth the surface so there are no air pockets. The layer should be 3-4cm thick. Put a same-sized dish on top to weigh it down, then chill overnight.
step 3
Set a colander lined with muslin (or a thin tea towel or some kitchen paper) in the sink and pour in the buttermilk. Leave until some of the whey has drained away, then chill for 3-4 hours until slightly firm. Tip the buttermilk into a clean bowl, season lightly and add some Tabasco to taste. Chill until ready to serve.
step 4
Turn the potato layer out onto a board. Cut into 24 cubes, roughly 4cm x 4cm. Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the cubes in small batches for 2-3 minutes per batch until deeply golden. Remove with a slotted spoon and drain on kitchen paper. Season with sea salt. Keep warm in a low oven.
step 5
To serve, spoon a dot of buttermilk over each potato cube, followed by ½ tsp of salmon roe, a snip of chive and a pinch of sea salt.