Tic Tac Potatoes
Xavier Lacaze, concept chef and partner of Briggs Kitchen and Bar, has a great recipe using fresh potatoes.
Click on Read more below for the recipe.
"Tic Tac" potatoes
Serves 10 people
125g unsalted butter
1/2 tsp salt
150g AP Flour
5 whole eggs
800g Yukon potato
3 egg yolks
80g grated Asiago cheese
60g Garlic cloves
100g Pomace oil
30g Dijon mustard
15g lemon juice
Aioli: Cook the garlic and Pomace oil in a small frying pan on low heat until soft and brown. Puree it in a food processor with the Dijon and lemon juice, and gently fold the mayonnaise in. Set aside until needed.
Part 1: Bring the water, butter and salt to a boil in a sauce pot. Once the butter is fully melted, turn the heat on low and add the flour previously sifted. Cook until the dough doesn't stick to the bottom of the pot (approx. 2minutes)
Transfer the dough into a mixer with a paddle attachment. Mix on medium speed and add the eggs, one at a time.
Weigh 600g (for one recipe) of that batter and set aside in a mixing bowl.
Cook the potatoes in water and press them through a ricer or strainer. Mix it to the first dough base.
Add the egg yolks, grated cheese, salt and pepper. Mix with a spatula until smooth. Using a small ice cream scoop or spoon, fry little balls of the dough at 350degrees for 3minutes. Pull them out of the fryer and season right away. Serve with the garlic aioli on the side. Enjoy!
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