“Those saltwater potatoes at Sydney’s Palings are something else. Please ask chef Christopher Whitehead for the recipe.”
Kelly Singh, Sydney, NSW
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Pebre sauce
Method
Main
1.Place potatoes in the base of a large saucepan in a single layer. Combine salt in a large bowl with 2 litres water and stir to dissolve salt. Pour over potatoes to just cover (add more water if necessary) and bring to the boil over medium heat. Reduce heat to low and simmer until water evaporates completely (40-50 minutes). Continue cooking, turning potatoes occasionally, until dry and skin begins to wrinkle and crust with salt (15-20 minutes).
2.Meanwhile, for pebre sauce, process ingredients (except oil) in a food processor to a medium-fine paste. Transfer to a bowl and stir in oil, season to taste and serve with warm saltwater potatoes.
This recipe is from the May 2013 issue of .
Notes
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