Potato, crème fraîche, bottarga

Potato, crème fraîche, bottarga

By
From
Finding Fire
Serves
4

The skin of a potato makes it ideal for baking slowly in the ashes of the fire. Breaking it into pieces once it is cooked instead of cutting it increases the surface area and roughs up the edges, which turn crunchy and golden while the inside is tender and fluffy.

Ingredients

Quantity Ingredient
4 x 220g royal blue or other floury potatoes
1/2 bunch dill (reserve 8 springs to garnish), chopped
120g crème fraîche
zest and juice of 1/2 lemon
sea salt
100g dry-aged tallow (beef fat) or other rendered animal fat, such as duck fat
20g bottarga (salted mullet roe)

Method

  1. 1. Prepare your ashes, burning the wood slowly for 2 hours to produce hot ashes with dying embers.
  2. 2. Bury the potatoes directly in hot ashes from the fire (220–250°C/ 430–480°F). Leave the potatoes to cook for 11/2 hours until the flesh beneath the skin feels soft.
  3. 3. Meanwhile, in a bowl, fold the chopped dill through the crème fraîche along with the lemon zest and juice. Season with salt and set aside.
  4. 4. Remove the potatoes from the ashes, brush off the ash dust and, using the back of a spoon, press the potatoes to break them apart.
  5. 5. Heat a cast-iron pan over intense embers, add the tallow and heat until almost starting to smoke, then add the potatoes. Cook for 5 minutes on each side until evenly browned, basting regularly with the hot fat. Continue roasting in the pan over medium embers for 10 minutes until the potato pieces are crispy.
  6. 6. Remove the potatoes with a slotted spoon and drain on paper towel. Season with sea salt.
  7. 7. Arrange the potatoes on a serving plate, spoon over the crème fraîche and grate over the bottarga. Serve immediately, garnished with fresh dill sprigs.
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