Marble Potatoes in three ways

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    Back in college, I have this favorite restaurant in Jaro, Iloilo City called Bavaria that served pan-fried potatoes which I severely missed when I went back in Negros. And my last eat there must be, I guess, way back in 2015 when I was still going "overseas" for my master's class in CPU. 

    I attempted to replicate the same many times but I guess since I don't use butter, I could not bust through the real thing. I drizzle mine with olive oil, season with Himalayan salt and pepper with some dried herbs or my fresh Italian oregano then when these marble potatoes abound. This particular gustatory memory must be the reason that I love potatoes and often look forward to the time when marble potatoes abound in the market. Abundance means cheaper price, so I got a kilo recently to cook all of them to accompany my lamb rack. 


    But today, I tried something new. The three ways I refer to are boiled, halved and spiced, and smashed and spiced. All are good and great but the smashed potatoes' almost chip-like appeal is the crowd-pleaser. Here is the recipe:




Marble potatoes
3T Nutritional yeast
3T Parmesan Cheese
1T Chili powder (I used Japanese chili called Shichimi Togarashi)
2 T ground Pepper and Himalayan salt
Oil for spraying

     In a pot, put all the marble potatoes with skin on. Let boil for 15 minutes and check if a fork can pierce through without effort. Otherwise add some more minutes. Drain and set aside.

    In a dry bowl, put the four spices and mix.
    Pre-heat air fryer to 220 C for ten minutes.

    HALVED POTATO: Halve 1/3 of the potatoes. Spray with oil the side with no peel and dip in the spice mixture to make the spices stick to the potatoes. Repeat until everything is done. Arrange in a steel pan. Air fry for 20 minutes with the spiced side facing up.

    SMASHED POTATO: Smash 1/3 of the potatoes by arranging them in a parchment and pressing each one with a glass or bowl bottom. Spray each smashed potato with oil and generously sprinkle with the spice mixture. Air fry for 15 minutes on each side. 

    BOILED POTATO: On the last 15 minutes of the roasted lamb, place all of the remaining 1/3 of the marble potatoes. Let it bathe in the oil of the lamb collected underneath.


Note: 
See Rosemary-crusted lamb rack on another post.

My YouTube video on this dish is here.
My Instagram photos of this dish are here and here.

    















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