Potato Oil
It has been 12 months since my patrons were puzzled to receive this recipe for Potato Oil. As a year has passed it is no longer exclusive to subscribers.
Potato Oil
Potato oil is an oil like garlic or chilli oil; an oil that has been infused with the flavour of potato. It is not like sunflower or olive oil, an oil extracted from sunflower seeds or olives.
How to make potato oil
Scrub your potatoes so they’re clean. Peel the potatoes, retaining the peels. Give them a quick rinse – no more as we want to keep as much potato flavour as possible. Then dry them off with some kitchen towel.
(Unless you’re very wasteful, cook and eat the peeled potatoes.)
Find a jar that will take the potato peelings and cram them in. Find a lightly flavoured oil – sunflower works – and pour over the peelings. Then put away for a couple of weeks.
When you want to cook something and give it the flavour of potato, drain some of the oil from the jar and use it.
Why make potato oil?
Some years ago I read a Christmas Q&A with Heston Blumenthal and someone asked if goose fat was the best for roasting potatoes, and he replied yes, if you wanted them to taste of goose, then outlined the process above.
Last year I made some and did an experiment in which I roasted potatoes in plain sunflower oil and the same oil that had had potato peelings infusing them. The potato oil potatoes tasted more of potato.
The peel has most of the flavour and goodness of a potato, but a roast potato really wants to be peeled so the outside will crisp. Aside from five minutes scrubbing potatoes before peeling them, this takes very little time and effort. So why not try it?
(Assuming your oil is vegetarian, so is this recipe).
This post is proudly supported by my Patreon, where you can subscribe to support whatever nonsense I post both at that site and here.
Potato Oil
Potato oil is an oil like garlic or chilli oil; an oil that has been infused with the flavour of potato. It is not like sunflower or olive oil, an oil extracted from sunflower seeds or olives.
Scrub your potatoes so they’re clean. Peel the potatoes, retaining the peels. Give them a quick rinse – no more as we want to keep as much potato flavour as possible. Then dry them off with some kitchen towel.
(Unless you’re very wasteful, cook and eat the peeled potatoes.)
Find a jar that will take the potato peelings and cram them in. Find a lightly flavoured oil – sunflower works – and pour over the peelings. Then put away for a couple of weeks.
When you want to cook something and give it the flavour of potato, drain some of the oil from the jar and use it.
Why make potato oil?
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| I don't have pictures, sorry |
Some years ago I read a Christmas Q&A with Heston Blumenthal and someone asked if goose fat was the best for roasting potatoes, and he replied yes, if you wanted them to taste of goose, then outlined the process above.
Last year I made some and did an experiment in which I roasted potatoes in plain sunflower oil and the same oil that had had potato peelings infusing them. The potato oil potatoes tasted more of potato.
The peel has most of the flavour and goodness of a potato, but a roast potato really wants to be peeled so the outside will crisp. Aside from five minutes scrubbing potatoes before peeling them, this takes very little time and effort. So why not try it?
(Assuming your oil is vegetarian, so is this recipe).
This post is proudly supported by my Patreon, where you can subscribe to support whatever nonsense I post both at that site and here.
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