This Finnish-inspired side features smoked salt in three different ways for a distinct, but not overpowering, flavor.
By Carly DeFilippo
- 340g fingerling potatoes
- two very leafy celery stalks
- a generous handful of dill (3g)
- 1 tbsp whole grain mustard (14g - I prefer Maille)
- roughly 1 tbsp smoked salt
- 1 bay leaf
- 6 tbsp extra virgin olive oil (50g)
- Scrub potatoes and place into a deep pan or small pot. Cover with cold water. Add a pinch of smoked salt and the bay leaf and bring to a boil.
- Once water is boiling, reduce to a simmer. Cook potatoes for about 10 minutes, until tender.
- Meanwhile, pull the leaves off the celery stalks and put to the side. Mince the remaining stalks and put to the side.
- Mix mustard, a handful of the celery leaves, dill, olive oil and a pinch of smoked salt in a blender. (The puree doesn't have to be perfectly smooth, but pulse until you have achieved a fairly uniform consistency.)
- Once potatoes are cooked, drain water and flatten (one at a time) with the back of a wooden spoon or the heel of your hand.
- Heat a neutral, high-heat oil (such as grapeseed) in a cast iron pan. Add the potatoes, leaving enough space for each to be in direct contact with the base of the pan. Sprinkle with a pinch of smoked salt.
- Cook potatoes approximately 3 minutes or until crisped on one side. Flip them and repeat.
- To serve, sprinkle fried potatoes with minced celery. Garnish with celery leaves and dressing to taste.