This is a traditional Irish potato dish. very simple but so delicious!
Potatoes (floury) baked then skins removed and mashed
Butter to taste
Spring Onions Chopped and Mixed to taste
Salt to taste
note: the reason we bake the potatoes before mashing instead of boiling is because it adds more flavour and baking them removes allot more moisture which allows the potato to absorb more butter….perfect for the waste line!
I also haven’t put quantities because you most likely will not be using the same potatoes salt or butter that i will be and this will have a big impact on seasoning and the end product… if you use a waxy potato or salted butter it will throw everything off.
Potatoes - Chicken Fried
HOLY SHIT! these potatoes are insane!!!!
Small Scottish Aura Potatoes
Sea Water
Chicken Fat
Boil until the potatoes are very soft. then wash off all of the salt water in clean running water.
Fry the small potatoes in the chicken fat very slowly (45mins to 60mins). allow the potatoes to infuse in the fat for 30 more mins. after the 30 mins taste the potatoes for seasoning and temperature.
temperature is so important for this dish! if the potatoes are served too hot the chicken fat will run off… too cold and the fat will congeal and the potato will have a poor texture. They should be served perfectly warm.
for the actual cooking of the potatoes we were directly inspired by the preperation for “papas arrugadas” but we dont serve them with a suace and we added the frying in chicken fat.
Beetroot Cooking
Pre-prepared beetroot is crap and over priced! this is such a simple vegetable to cook it just takes a bit longer. this is how we do it.
Boiling salted water
Beetroot (unpeeled)
Add the beetroot to the seasoned water then cook until soft (do not peel the beetroot). If you have a lid it will dramatically improve your cooking time. after an hour or so (depending on the size of your beets) they should have softened. cool them down in the cooking liquid then run them under cold water. they should peel very easily now with a small knife. We would then dress them in oil, vinegar and salt or toss them in hot butter and salt
Carrots Cooking (Long)
This process will develop the most insane flavour of carrot you will ever try. for this we use purple carrot which is completely natural (not all carrots grow orange).
Purple carrots (whole/unpeeled)
Goats butter
Diluted distilled vinegar (50:50 vinegar water) in a spray bottle
You will need allot of butter (500g+). add your carrots into a large frying pan and add 1/3 of the butter then put the carrots on the lowest possible setting on your stove and baste for around 10 mins while everything is warming up. then allow the carrots to slowly cook for 3 hours… turn the carrots and baste again. add another 1/3 of butter. cook for 3 more hours…. add the final 1/3 of butter baste and slightly raise the heat up. cook for a further 2 hours then turn the heat off and allow the carrot to infuse in the caramelised fat for around 10 mins then remove and slice in half and sprey with vinegar mix.
if at any point the butter begins to burn remove from the heat and add a tiny amount of water and spray with the diluted vinegar mix to lower the PH which will stop it burning or caramelising any further. then continue to cook.