baked potatoes (Alexander Herrmann - kitchens IQ 1)

Ingredients

Directions

1. 1

   Recipe from Alexander Herrmann - Küchen IQ: Volume 1: Basis; 272 pages; Publisher: Collection Rolf Heyne (October 2010).

2. 2

   Put 1 large potato aside. Wash the remaining potatoes briefly and let them drain.

3. 3

   Sprinkle the sea salt into an ovenproof dish. Place the potatoes on the salt bed at 2 cm intervals. Cook the potatoes in the oven (fan-assisted) preheated to 140 °C for about 45 minutes until soft. Remove the soft potatoes from the oven and let them cool down briefly,

4. 4

   then carefully peel it while still hot with the help of a small knife. Place the peeled potatoes in a bowl

5. 5

   Heat the butter in a small pot while stirring until it has a light brown colour.

6. 6

   Pour the brown butter over the potatoes and immediately

7. 7

   salt, pepper and season with ground caraway. Mash the potatoes lightly and carefully with a fork or potato masher. Mash the nut butter with the crumbling

8. 8

   Mix the potatoes

9. 9

   Grease 2 coffee cups with a little clarified butter, fill in the mashed potatoes and cover with cling film. Heat the mashed potatoes in the oven (fan-assisted) preheated to 80 °C for 10 minutes.

10. 10

    Peel the potatoes that were previously set aside. Then use the potato peeler to slice about 20 large shavings from the potato. Put the potato shavings briefly in cold water (so that some starch is washed out), then let them drip off on kitchen paper and pat dry well.

11. 11

    Heat the remaining clarified butter in a medium-size pan and fry half of the potato chips in it until golden brown and crispy. Stir constantly so that the shavings become evenly browned.

12. 12

    Take the fried shavings out of the pan with a skimmer, drain them on kitchen paper and immediately sprinkle them with salt, pepper and ground caraway seeds. (Then the spices adhere nicely to the potatoes and the heat "activates" the aromas). Fry the remaining potato shavings in the same way.

13. 13

    Stir the sour cream in a small bowl with the lemon zest and lemon juice until smooth, then season to taste with salt.

14. 14

    Turn out the mashed potatoes from the cups onto 2 plates. (If necessary, use a small knife along the edge of the cup to loosen the inside).

15. 15

    Place 1 dab of lemon sour cream on each potato timbale.

16. 16

    Peel off 1/3 of the first leaf of edible silver with the help of a deep-fried potato slice, creating a decorative silver-plated slice. (The silver leaf is so wafer-thin that it sticks immediately on contact. The silver leaf is therefore not

17. 17

    touch with your fingers). Insert this chip into the sour cream cam. Repeat this procedure until 3 silver-plated chips are in each cam

18. 18

    Arrange the remaining potato shavings decoratively on the plates.