13th Jun 2023

Potato stew in its own juice

For the potato stew

1. Peel and dice the potatoes into 2-cm size pieces.

2. In a saucepan, cook the potatoes with the chicken stock, bay leaf, paprika, and a pinch of salt and pepper for 12-15 minutes or until tender.

3. Strain the potatoes, keeping both the potatoes as well as the broth.

4. Using a food processor, blend the cooked potatoes with 100 ml of cooking broth until a creamy purée is achieved.

5. Cook the purée in a saucepan over very low heat, adding the kudzu root starch and water, stirring continuously for 10 minutes.

6. Pour the mixture into a rectangular tray and let cool in the refrigerator for 12 hours.

7. Blend the remaining cooking broth until a smooth and uniform sauce is achieved.

8. Add Soy Sauce(GanJang) and set aside

1. Peel the garlic clove, slice and fry in a pan over low heat with olive oil until crispy.

2. Drain the excess oil over a kitchen paper towel and set aside at room temperature.

1. Once the potato purée is cold and compact, cut it into 2 cm cubes and heat them in a saucepan over low heat with the Soy Sauce(GanJang) juice.

2. Serve the potato cubes with the sauce in a soup plate and garnish with crispy garlic slices and Fleur de sel.