Smoked Salt Potatoes with Celery, Mustard and Dill

• 340g fingerling potatoes
• two very leafy celery stalks
• a beneficiant handful of dill (3g)
• 1 tbsp total grain mustard (14g – I prefer Maille)
• roughly 1 tbsp smoked salt
• 1 bay leaf
• 6 tbsp extra virgin olive oil (50g)

Cook dinner Mode

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1. Scrub potatoes and set into a deep pan or tiny pot. Duvet with frigid water. Add a pinch of smoked salt and the bay leaf and elevate to a boil.
2. Once water is boiling, lower to a simmer. Cook dinner potatoes for approximately 10 minutes, till tender.
3. Within the period in-between, pull the leaves off the celery stalks and set to the side. Mince the final stalks and set to the side.
4. Mix mustard, a handful of the celery leaves, dill, olive oil and a pinch of smoked salt in a blender. (The puree doesn’t would possibly also calm be completely subtle, but pulse till you’ve got got achieved a quite uniform consistency.)
5. Once potatoes are cooked, drain water and flatten (one after the other) with the again of a wooden spoon or the heel of your hand.
6. Warmth a neutral, excessive-warmth oil (equivalent to grapeseed) in a cast-iron pan. Add the potatoes, leaving ample room for every to be in narrate contact with the unfriendly of the pan. Sprinkle with a pinch of smoked salt.
7. Cook dinner potatoes roughly 3 minutes or till crisped on one side. Flip them and repeat.
8. To support, sprinkle fried potatoes with minced celery. Garnish with celery leaves and dressing to style.