Smoked Salt Potatoes with Celery, Mustard and Dill
- Total Time: 30 mins
- Yield: 2-3 1x
Description
This Finnish-inspired side features smoked salt in three different ways for a distinct, but not overpowering, flavor.
Ingredients
- 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 (90 ml) extra virgin olive oil (50g)
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 310
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Frequently Asked Questions
Why is smoked salt used three separate times in this recipe?
The recipe uses roughly 1 tbsp of smoked salt at three distinct stages: a pinch in the boiling water when cooking the 340g of fingerling potatoes, a pinch blended into the mustard-dill-celery dressing, and a final sprinkle directly on the potatoes before frying. The excerpt describes the dish as Finnish-inspired and specifically designed so the smoked salt flavour is distinct but not overpowering at any single stage.
Why do you flatten the potatoes before frying them?
After boiling the fingerlings until tender (about 10 minutes), the recipe has you flatten each one with the back of a wooden spoon or the heel of your hand. This creates a larger flat surface so each potato makes full contact with the hot cast iron pan, crisping up more efficiently in the approximately 3 minutes per side.
How smooth should the celery-mustard dressing be?
The dressing blends 1 tbsp whole grain mustard, a handful of celery leaves, 3g of fresh dill, 6 tbsp (90 ml) extra virgin olive oil, and a pinch of smoked salt. The recipe says it does not need to be perfectly smooth — pulse the blender until you have a fairly uniform consistency. 
