Chefs' Recipes

JoyBird's potato skins

So retro. Very addictive.

By Adam Liston
  • 25 mins preparation
  • 10 mins cooking plus curing
  • Makes 14
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"These are so retro," says JoyBird's Adam Liston. "My family used to eat these when I was a kid. It was my signature dish when I cooked at home. Potatoes are rad." Start this recipe three days ahead to cure the egg yolks.

Ingredients

  • 7 chat potatoes
  • 100 gm broccoli florets
  • 1 tsp olive oil
  • ½ zucchini, finely diced
  • 50 gm sour cream, plus extra to serve
  • ½ tsp lemon juice
  • 2 tsp white vinegar
  • 1 tbsp finely grated parmesan
  • ½ tsp garlic pwder
  • Vegetable oil, for deep-drying
  • Thinly sliced chives, to serve
Cured egg yolk
  • 60 gm (¼ cup) fine salt
  • 55 gm (¼ cup) caster sugar
  • 3 gm (¼ cup) katsuobushi (see note)
  • 2 egg yolks

Method

  • 1
    For cured egg yolk, blend salt, sugar and katsuobushi in a blender until finely ground. Place half in a small container, top with whole egg yolks, being careful not to break them, then cover with remaining salt mixture. Refrigerate and leave to cure for 3-4 days. Wipe off cure mixture before using.
  • 2
    Place potatoes in a saucepan of cold salted water and bring to the boil over medium-high heat. Reduce heat to medium and simmer until potatoes are just tender (10-14 minutes).
  • 3
    Meanwhile, blanch broccoli until bright green (2 minutes), drain, cool, then finely chop.
  • 4
    Preheat an oven grill to high. Dress kale in olive oil, place on an oven tray lined with foil and grill until edges of leaves are lightly browned (2 minutes). Cool briefly, then finely chop.
  • 5
    Cut potatoes in half, scoop out most of the flesh with a teaspoon, leaving the skin in shape and a 3mm-5mm layer of flesh next to the skin. Lightly mash potato flesh, then combine with broccoli, kale and zucchini. Fold in sour cream to coat, then add lemon juice, vinegar, parmesan and garlic powder, turning to coat. Season to taste, cover and chill until needed.
  • 6
    Heat vegetable oil in a saucepan to 180°C. Deep-fry potato skins until crisp and golden (2-3 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels. Spoon potato mixture into the potato-skin cups, top with sour cream to taste, grate cured yolk on top with a microplane, scatter with chives and serve.

Notes

Katsuobushi, dried bonito flakes, is available from Asian and Japanese supermarkets. Wine suggestion Ada Wines chardonnay from the Adelaide Hills. Wine suggestion by Ollie Margan.