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Native Potatoes in Pink Salt, with Nasturtium and Elderberry capers. By Kamilla Seidler.

Kamilla Seidler
Course Main
Servings 10

Ingredients
  

  • POTATO CREAM
  • 150 ml Milk
  • 125 ml Water
  • 225 gr Huaycha Potato Bolivian. Use any "Floury" potato.
  • 70 gr Unsalted butter
  • 3 gr Salt
  • BAKED POTATOES BOLIVIAN POTATOES
  • 300 gr “Huaycha” potatoes
  • 300 gr “K'aty” potatoes
  • 300 gr “Ajahuira” potatoes
  • 2 kg Salt
  • PLATING
  • 30 gr “Huaycha” potatoes
  • 30 gr “K'aty” potatoes
  • 30 gr “Ajahuira” potatoes
  • 5 gr Elderberry capers
  • 3 leaves Nasturtium
  • 50 gr Potato Cream

Instructions
 

  • POTATO CREAM
  • Peel the potatoes, wash them and pass them through a juice extractor.
  • Cook potato juice at low temperature, for two hours moving every 5 minutes. Add the milk and salt, mix well and continue cooking at low temperature for two more hours.
  • Remove from heat, add butter and mix well with a hand blender.
  • BAKED POTATOES
  • Wash potatoes well without damaging the skin.
  • In a baking tray, cover the bottom with a light layer of salt.
  • Sort the potatoes on the salt and cover completely with more salt. Repeat the process as many times as necessary ensuring that the potatoes are well covered.
  • Bake at 200 ° C for 30 min and allow to cool in the salt.
  • When the salt is cooled, carefully break it and remove the potatoes.
  • PLATING
  • Heat the potato cream at low temperature, moving constantly taking care not to stick.
  • Heat the baked potatoes in a dry pan until they turn white.
  • When pouring, pour the potato cream first, arrange the potatoes on top of the cream and decorate with capers and nasturtium flower.