Overlook roast, mash and boiled: different potato aspect dishes | Kitchen aide

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Overlook roast, mash and boiled: different potato aspect dishes | Kitchen aide

A celebration with out spuds is admittedly no celebration in any respect. Whether or not you retain issues humble with nothing however butter or go for one thing extra performative, selecting the best number of potato for the job is important, as is the addition of fats and salt. “They’re the three issues that make potatoes wonderful,” says Elliot Hashtroudi, head chef at Camille which opened in Borough Market, London, final month. Chips are the prime instance, although that’s to not say potatoes must be confined to a aspect: “They’re at all times the bridesmaid, however by no means the bride, so make a primary out of them for Easter,” Hashtroudi says.

With the lengthy weekend falling sooner than regular this yr, you’d be laborious pushed to higher a tartiflette. You’ll want waxy potatoes, plus the standard creme fraiche, onions, plenty of garlic, white wine and reblochon cheese, however Hashtroudi would “put a spin on issues” by swapping the normal lardons for smoked eel. “Cheese, potatoes, a little bit of wine: you possibly can’t actually go improper,” he says. “A easy aspect salad with that, plus chocolate for after.”

However again to sides, of which potatoes are “arguably an important”, in response to chef Claude Bosi. “They are often ready in so some ways, so why stick with the standard boiled, fried or roast?” He’s not kidding, both: at his new bouchon Joséphine in west London, there’s a complete PDT (that’s pomme de terre) part on the menu, with choices from pommes duchesse to puree. Nevertheless it’s gratin dauphinois that Bosi would serve at Easter: “Creamy, dreamy, scrumptious.” Deliver to a simmer a litre every of complete milk and double cream, plus two garlic cloves, two rosemary sprigs, a bit thyme, and a few salt and pepper, then depart to chill to room temperature. In the meantime, peel and slice 4 giant desiree potatoes, ideally on a mandoline, then soak them within the milk and cream combine for 20 minutes. “Pour a few of the liquid into an oven dish, then make a layer of sliced potatoes overlaying all the floor, season and pour in additional of the liquid.” Bosi repeats that course of twice extra, earlier than ending with sufficient liquid to return 1cm above the potatoes. “Then simply bake at 190C (170C fan)/375F/fuel 5 for 45 minutes to an hour, till cooked via, golden and effervescent.”

It’s additionally by no means too early to think about barbecuing. “I really like smoking or grilling potatoes,” says chef Michael Robins of Sune in east London. Presently he’s on a ratte kick (the small, buttery French selection): he steams or boils them in salted water with bay leaves and peppercorns till they’re good and comfortable. “You may even do that the day earlier than [in which case, drain well and keep in the fridge].” When it’s time to eat, toss the spuds in oil, season and get them on a sizzling barbecue. “You simply want a bit char on the pores and skin and to heat them via,” he says. Then it’s only a matter of tossing them with olive oil, an enormous squeeze of lemon and a few chopped dill: “So easy, however so good.”

The opposite sensible factor about potatoes is that they’re an incredible automobile to tackle spices, too, says Ayo Adeyemi, govt chef at London’s Michelin-starred Akoko. He would, nevertheless, go barely off-piste with candy potatoes (sure, they’re a root, not a tuber), including cayenne, floor ginger, smoked paprika, garlic and onion powder. “As soon as braised in hen inventory, they tackle a beautiful flavour that will be a tasty addition to Easter lamb.”


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