THE TRUFFLE-STUNG SPUDS

(Our Play on Balkan Smashed Potatoes with a Modern Twist)

THE TRUFFLE-STUNG SPUDS

Ingredients: 1kg Baby potatoes, 6 cloves Garlic (smashed), 1 tsp Black pepper, 1 tsp Salt, 1 tsp Dried Thyme, 50ml Truffle oil, 50g Butter, 100g Feta (crumbled)...

Ingredients

  • 1kg Baby potatoes
  • 6 cloves Garlic (smashed)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tsp Dried Thyme
  • 50ml Truffle oil
  • 50g Butter
  • 100g Feta (crumbled)

Cooking Method

  1. The Boil Par-boil potatoes for 10 minutes; drain and 'punch' them flat with a fork.
  2. The Bloom Whisk half the truffle oil and spices with a tiny 10ml splash of potato water; the heat will bloom the earthy perfume.
  3. The Scorch Toss potatoes and garlic in the spiced oil; roast at 220°C for 20 minutes until the edges are rock-hard charred.
  4. The Marriage Top with crumbled Feta and remaining truffle oil while screaming hot.
  5. The Final Flourish Finish with raw fresh chives and a final rain of sea salt.

Cuisine: Balkan

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