Potato Potato

A novel take on potatoes from Robert Fairs of Londo in Ōtautahi Christchurch.

Potato Potato

A novel take on potatoes from Robert Fairs of Londo in Ōtautahi Christchurch.

Londo is a small wine bar in Papanui, Ōtautahi Christchurch, just outside the CBD: its name is derived from an old English word meaning a land or territory. 

They serve interesting natural wines and a simple menu of dishes that could be sides or could be mains or maybe could just be a snack but which cross genres and cuisines. We like it a lot. 

This recipe as a base is vegetarian and works as a single dish, but would be a great accompaniment to any type of fish or white poultry. For that reason, we haven’t specified how many potatoes you’ll need! 

Urenika Potato and Sichuan Lemon Butter Sauce


Urenika potatoes

Agria potatoes

20g kombu 

100g vegetable trimmings 

300ml water

250g diced butter 

Pinch xanthan gum 

2 Tbsp Sichuan peppercorns, ground

1 lemon, zest and juice

Flaky salt and truffle oil, to taste

Handful fresh herbs

What to do


Potatoes

1. Blanch some Urenikas in boiling salted water until you can comfortably press a toothpick or skewer into the centre. Drain and leave to cool on a wire rack. 

2. Once cool, fry them in clean, neutral oil until golden brown. Drain on paper towels. Season liberally with flaky salt. 


Sauce 

3. To make a simple vegetable-based dashi, combine the kombu, any vegetable trimmings you have lying around and the 300ml water in a pot. Simmer until it is full of flavour. Strain, place liquid back in the pot and bring to a boil.

4. In a blender, combine the diced butter with a pinch of xanthan gum.

5. Add 250ml of the boiling dashi to the butter and xanthan mixture and blend until it is emulsified. Place back in the pot over a low heat and, whisking constantly, season the emulsion with the combined ground Sichuan peppercorns, lemon juice, zest, truffle oil and salt.


Crisps

6. Slice some washed Agria potatoes very thinly and fry them (immediately, so they don’t oxidise) until golden. 

7. Take off the heat and, once they stop bubbling, drain and place to dry and cool down on paper towels. Season liberally with flaky salt. 

8. To assemble, place the Urenika potatoes around the plate, sauce generously, then garnish with the crisps and fresh herbs.

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