Pete's Food Blog

11. Nov, 2021

Potato double take

Potato double-take. Vegan alternative

Potato fried in garlic-herb oil, potato salad, dried shallot garnish (missing in photo) and apple compote.

Garlic-herb oil

Ingredients:

4 dl rapeseed-, canola-, sunflower seed oil

4 cloves of garlic (not crushed, but pressed under a broad knife-blade to slightly break the structure)

5 stems of fresh thyme

Method:

Place the ingredients in an ovenware dish and "steep" at 80°C for 1 hour.

Strain and keep in an airtight jar in the fridge for up to a month.

Fried potatoes

Ingredients:

400g potatoes sliced lengthways 4mm thick (washed, with skins)

1 dl garlic-herb oil

salt

Method:

Place enough slices to cover the base of a frying pan, together with the oil. Fry on a low-medium heat until each side is golden and the potato is cooked. Transfer to kitchen paper and sprinkle with salt to taste.

Potato salad

Ingredients:

400g potatoes Finely chopped in a food processor

250g Gräddfil - 12% fat soured milk culture (suomeksi kermaviili). Vegan alternative

eg. Oatly iMat Fraiche

5 stems of fresh dill, finely chopped

2 tsp lemon juice

1 tsp rosé pepper corns

Salt

Method:

Boil the potato in salted water for about 2 minutes, tasting regularly until just cooked. Strain and hold under cold running water until chilled. Allow to drain.

Mix all the ingredients together and leave in the fridge for at least 30 mins. Add salt to taste.

Dried shallots

Ingredients:

3 shallots, skinned and finely sliced

1 tbl oil

1 tsp wine vinegar

½ tsp Finger salt flakes

½ tsp sugar

Method:

Toss the shallots in the oil and spread out on a parchment lined baking tray. Sprinkle them with the vinegar, salt and sugar.

Bake at 80°C for approx. 2 hrs, until they are crisp and dry.

To serve:

Place the servings of potato and potato salad on a plate, top with the dried shallots and apple compote here