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

Potato gems

Published: February 24, 2021 at 1:58 pm
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  • 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

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


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


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


  • 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

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