This video features everything we had for our Saturday lunch; berry clafoutis, potatoes three ways (fondant, puree, crispy skins), cognac poached apples, twice cooked pork with mustard sauce.
Curious how to make three dishes from one potato? Read on! Have a wonderful weekend friends 🧡
Fondant, Puree, Crispy Skins
Fondant potatoes:
Peel maris piper potatoes, two per person. Cut the tops off lengthwise to create a flat surface and use a round cutter to create cylinders. Reserve scraps for puree.
Heat butter, rosemary, thyme, and garlic in a saucepan with a lid. Sear potatoes on one side to create a crispy base. Add stick to cover halfway, sea salt, and put the lid on. Cook over low heat 35-40 minutes.
Puree:
Cover peeled potatoes with water and salt generously. Bring to a boil and reduce heat to medium, cooking potatoes into they are very tender. Drain and return to the saucepan. Return to low heat and add butter, mashing with a potato masher. Season with salt and optional white pepper. Taste for seasoning and adjust.
Crispy Skins:
Reserve potato skins from peeling and wash and dry if necessary. On baking paper toss skins with just a scant amount of oil and salt and pepper. Spread evenly into one layer and bake at 210C in until very crispy, 18-20 minutes.
Serve your potatoes with any protein; fish, Tofu, chicken, or a fried egg. Or just enjoy all three with a simple green salad, enjoy!
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