Pierre Koffmann’s favourite way of using his beloved Ratte potato variety is a simple side dish that brings out the nutty, earthy flavour of these prized spuds through gentle crushing and plenty of good butter and salt
المكونات
طريقة التحضير
تحميل PDF1
Place the potatoes in a saucepan and cover with cold water. Add the salt, cover with a lid and bring to a boil. Simmer for approx. 20-25 minutes until fork-tender. Drain and allow to steam dry for 2-3 minutes.
2
Transfer to a large mixing bowl and gently crush with a fork, just enough to break the skin and expose the fluffy centre.
3
Dot with butter while still warm, allowing the residual heat to melt it through. Season generously with sea salt flakes, tossing gently to coat.
4
Spoon onto a serving platter and serve immediately.
