Potato skins
MAKES 14 // PREP TIME 25 MINS // COOK 10 MINS PLUS CURING“These are so retro,” says Liston. “My family used to eat these when
I was a kid. It was my signature dish when I cooked at home. Potatoes
are rad.” Start this recipe three days ahead to cure the egg yolks.7 chat potatoes
100 gm broccoli florets
2-3 kale leaves, stalks trimmed
1 tsp olive oil
½ zucchini, finely diced
50 gm sour cream, plus
extra to serve
½ tsp lemon juice
2 tsp white vinegar
1 tbsp finely grated parmesan
½ tsp garlic powder
Vegetable oil, for
deep-frying
Thinly sliced chives,
to serve
CURED EGG YOLK
60 gm (¼ cup) fine salt
55 gm (⁄ cup) caster sugar
3 gm (¼ cup) katsuobushi
(see note)
2 egg yolks1 For cured egg yolk, blend
salt, sugar and katsuobushi
in a blender until finely ground.
Place half in a small container,
top with whole egg yolks,
being careful not to break them,
then cover with remaining salt
mixture. Refrigerate and leave
to cure for 3-4 days. Wipe o
cure mixture before using.
2 Place potatoes in a saucepan
of cold salted water and bring
to the boil over medium-high
heat. Reduce heat to medium
and simmer until potatoes are
just tender (10-14 minutes).
3 Meanwhile, blanch broccoli
until bright green (2 minutes;
see cook’s notes p176), drain,
cool, then finely chop.
4 Preheat an oven grill to high.
Dress kale in olive oil, place on
an oven tray lined with foil and
grill until edges of leaves are
lightly browned (2 minutes).
Cool briefly, then finely chop.
5 Cut potatoes in half, scoop
out most of the flesh with a
teaspoon, leaving the skin in
shape and a 3mm-5mm layer
of flesh next to the skin. Lightly
mash potato flesh, then combine
with broccoli, kale and zucchini.
Fold in sour cream to coat,
then add lemon juice, vinegar,
parmesan and garlic powder,
turning to coat. Season to taste,
cover and chill until needed.
6 Heat vegetable oil in a
saucepan to 180°C. Deep-fry
potato skins until crisp and
golden (2-3 minutes; be careful,
hot oil will spit). Remove with
a slotted spoon and drain on
paper towels. Spoon potato
mixture into the potato-skin
cups, top with sour cream to
taste, grate cured yolk on top
with a microplane, scatter with
chives and serve.
Note Katsuobushi, dried bonito
flakes, is available from Asian
and Japanese supermarkets.
Wine suggestion Ada
Wines chardonnay from
the Adelaide Hills.“These are so retro.
Potatoes are rad.”118 GOURMET TRAVELLER