Olive Magazine
Four potato cubes with chives, buttermilk and salmon roe on top

Potato gems

Published: February 24, 2021 at 1:58 pm
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
    • + Cooling + Overnight chilling
  • A little effort
  • Serves 6 as a side or starter

Think of these little ‘gems’ as next-level hash browns, topped with buttermilk salmon roe. This recipe comes from Milk Beach, a restaurant in London’s Queen’s Park that serves Australian-inspired dishes

  • Gluten free
Nutrition:
NutrientUnit
kcal249
fat17.4g
saturates5.2g
carbs17.8g
sugars2.7g
fibre1.5g
protein4.6g
salt0.9g
Advertisement

Make these potato gems, then check out our potato pancakes, potato scones, potato cakes and more potato recipes.

Ingredients

  • 500g Désirée potatoes
  • 40g clarified butter or ghee, melted
  • 25g potato flour
  • vegetable oil, for deep frying

TO SERVE

  • 250ml buttermilk
  • a few drops Tabasco
  • 3 tbsp salmon roe
  • 4 chives, cut into 4cm pieces

Method

  • STEP 1

    Cook the potatoes in a large pan of lightly salted boiling water for 10 minutes or until almost fully cooked but not completely tender. Drain and leave to cool slightly, then peel.

  • STEP 2

    Finely grate the potatoes into a large bowl. Add the butter, potato flour and 1 tsp of salt. Line a 22cm x 14cm dish (we used a 900g loaf tin) with baking paper, then tip in the mixture. Push it into the corners, then smooth the surface so there are no air pockets. The layer should be 3-4cm thick. Put a same-sized dish on top to weigh it down, then chill overnight.

  • STEP 3

    Set a colander lined with muslin (or a thin tea towel or some kitchen paper) in the sink and pour in the buttermilk. Leave until some of the whey has drained away, then chill for 3-4 hours until slightly firm. Tip the buttermilk into a clean bowl, season lightly and add some Tabasco to taste. Chill until ready to serve.

  • STEP 4

    Turn the potato layer out onto a board. Cut into 24 cubes, roughly 4cm x 4cm. Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the cubes in small batches for 2-3 minutes per batch until deeply golden. Remove with a slotted spoon and drain on kitchen paper. Season with sea salt. Keep warm in a low oven.

  • STEP 5

    To serve, spoon a dot of buttermilk over each potato cube, followed by ½ tsp of salmon roe, a snip of chive and a pinch of sea salt.

*This recipe is gluten-free according to industry standards


Discover more of our best potato recipes

Domino potatoes
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content