Kamilla Seidler is known in culinary circles for her great passion and social commitment. Check out her recipe for Native Potatoes in Pink Salt, with Nasturtium and Elderberry Caper.
Kamilla Seidler is known in culinary circles for her great passion and social commitment, being part – with the lead of Noma co-founder and culinary entrepreneur Claus Meyer – of a worldwide acclaimed and luscious restaurant creation: Gustu, and a full-scholarship kitchen-school project called Manq´a that provides knowledge, jobs and hope to a generation of youth who would otherwise be facing a very challenging future.
© Hannes FrieseneggerShe developed an innovative cooking style based on a deep respect for the local product and a tight relationship with hundreds of native producers. 
With dishes like “palm heart with sun-dried alpaca and poached egg yolk” and “lama tartar with elderflower capers and bone marrow cream”, Kamilla Seidler has transposed the Nordic way of thinking food into Bolivian culture during five years, and through this has created a profound, unique and delicious culinary DNA.
© Jan-Kees Steenman.Born in Copenhagen, known as “The Dane of the Andes” for her commitment with Bolivian native products, a chef that found creativity and became a culinary pivot of a new generation of chefs in the deep heart of South America during almost 6 years. And good news Denmark: she has returned home!
This recipe from Kamilla in which the noble product becomes a spectacular dish is one of the most applauded and now you can recreate it.
Happy cooking!
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Native Potatoes in Pink Salt, with Nasturtium and Elderberry capers. By Kamilla Seidler.
- Total Time: 150 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Three kinds of Bolivian potatoes baked in pink salt, served with a creamy potato sauce and vibrant nasturtium.
Ingredients
- 150 ml (½ cup) Milk
- 125 ml (½ cup) Water
- 9 oz (227 g) Huaycha Potato (Bolivian. Use any “Floury” potato.)
- 2 oz (70 g) Unsalted butter
- 3 gr (? tsp) Salt
- 1 lbs (454 g) “Huaycha” potatoes
- 1 lbs (454 g) “Katy” potatoes
- 1 lbs (454 g) “Ajahuira” potatoes
- 4 lbs (1815 g) Salt
- 2 oz (57 g) “Huaycha” potatoes
- 2 oz (57 g) “Katy” potatoes
- 2 oz (57 g) “Ajahuira” potatoes
- 5 gr (? oz) Elderberry capers
- 3 leaves Nasturtium
- 2 oz (57 g) Potato Cream
- POTATO CREAM
- BAKED POTATOES (BOLIVIAN POTATOES)
- PLATING
Instructions
- Peel the potatoes, wash them, and pass them through a juice extractor.
- Cook potato juice at a low temperature for two hours, stirring every 5 minutes. Add milk and salt, mix well, and continue cooking at a low temperature for two more hours.
- Remove from heat, add butter, and mix well with a hand blender.
- For the Soup:
- Wash potatoes well without damaging the skin.
- In a baking tray, cover the bottom with a light layer of salt.
- Place the potatoes on the salt and cover them completely with more salt. Repeat this process as needed to ensure the potatoes are well covered.
- Bake at 200°C (392°F) for 30 minutes and allow to cool in the salt.
- When the salt is cooled, carefully break it and remove the potatoes.
- For the Plating:
- Heat the potato cream at a low temperature, stirring constantly to prevent sticking.
- Heat the baked potatoes in a dry pan until they turn white.
- Pour the potato cream onto a plate first, arrange the baked potatoes on top of the cream, and decorate with capers and nasturtium flowers.
Notes
- For best results, use potatoes with a high starch content like russet or Yukon gold if Huaycha, Katy, and Ajahuira potatoes are unavailable.
- To prevent the potato cream from sticking, use a non-stick pan and stir frequently while heating.
- Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Bolivian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What type of native potatoes should I use for this recipe?
You should use locally sourced native potatoes, as they have distinct flavors and textures that are essential to Kamilla Seidler’s dish.
How do I prepare the elderberry capers for this recipe?
To prepare the elderberry capers, you should soak the elderberries in salt water to create a brined flavor before incorporating them into the dish.
Can I substitute the pink salt with regular salt?
While you can use regular salt, pink salt is recommended for its unique flavor and mineral content that enhances the taste of the potatoes.
