Root-to-stem Cooking: The Humble Potato
Celebrate Sustainable Gastronomy Day with us by trying Chef Russell Bateman's root-to-stem recipe, transforming the humble potato into a delicious puree and potato skin crisps.
Baked Potato Puree
- 4 Agria Potato (washed skin on)
- 100ml Whole Milk
- 100ml Elle & Vire Cooking Cream
- 100g Unsalted Butter
- Maldon Salt
Method:
Preheat your oven to 180̊ C
Take a small baking tray and cover it with a layer of rock salt.
Prick your potatoes with a fork (this prevents them from bursting as the steam builds up inside when cooking).
Place your potatoes on the salt and bake in the oven until soft all the way through (you can check this using a small knife, no resistance is what you’re looking for).
Once they’re cooked, brush the excess salt off, cut the potatoes in half and scoop out the hot pulp. Making sure to leave some flesh on the skin (reserve the skins).
Bring your milk and cream to the boil, add the potato pulp to the dairy mixture and whisk vigorously. Season with salt, pass through a drum sieve to remove any lumps.
Return to a clean pan and heat again, add diced butter to the desired consistency. Check your seasoning, and it's ready to serve.
Excess Potato Skins
Method:
Heat a deep fat fryer to 180̊ C (Russell’s preferred fat is beef dripping).
Deep fry your leftover potato skins until crispy and golden brown.
Season them with Smoked Paprika, Ground Oregano and Maldon Salt.
Use a little crème fraiche as a dip.
