Slow Cooked Potato with Goat Curd and Tarragon Flowers

Back in February we visited Attica for the first time and it was an amazing experience. In the 2012 restaurant rankings they were number 63 in the world. Since then, they have rocketed up to number 21 in the world and they certainly deserve it.

Last week Amazon finally delivered the new book, Origin, from Attica's head chef Ben Shewry. One of the dishes we really enjoyed was the dish, "Potato Cooked In The Earth In Which It Was Grown" and I was pleasantly surprised to see it in the Origin book! So with my new sous vide unit in hand I tried a new riff on his amazing recipe.

Transient

Now, if you don't have a sous vide machine you simply need to use a pot of water and monitor the temperature throughout the cooking process. And instead of vacuum sealing the potato you can simply add it to a Ziploc bag and gradually remove all the air in the bag before sealing. 

To make this dish you'll need (Thomas Dux carries some of the specialty ingredients):

  • 2 small oval potatoes (Kipfler work well)
  • 1 bunch of tarragon with flowers
  • 4 tsp duck fat
  • pinch of mountain pepper (from Herbie's spices) 
  • pinch of salt
  • 2 tbsp goat's curd
  • pinch of smoked paprika

Peel the potatoes and add them individually to a vacuum bag with five tarragon leaves, 2 tsp of duck fat, and the salt and pepper. Then seal and add to an 85C degree water bath for 90 mins. 

Just before removing the potatoes from the water place a tablespoon of goat's curd in the centre of a plate and sprinkle with paprika and some more mountain pepper. Place the potato in the middle and scatter the tarragon flowers. Enjoy!