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

Potato gems

Name: Potato gems
Total time: 45 min
Yield: Serves 6 as a side or starter
Ingredients: 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

Published: February 24, 2021 at 1:58 PM

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Serves 6 as a side or starter

A little effort

Total time: 45 mins

+ Cooling + Overnight chilling

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal249
fat17.4g
saturates5.2g
carbs17.8g
sugars2.7g
fibre1.5g
protein4.6g
salt0.9g

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

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