WHEY-POACHED POTATOES

The basic two-step technique used in this dish is found throughout the world of potatoes: slow, moist tenderizing followed by fast, dry crisping. But this dish is much more. The sustainable ideals that inspire our kitchen have led to a creative focus on lowering waste. Our cooks instinctively incorporate waste reduction into their practices. Cheesemakers all over the world stumbled onto this technique long ago. We save the whey from our daily fresh cheese production to pre-cook the specialty potatoes from our farm. As they simmer tender in the leftover liquid, they absorb lots of sweet, tangy flavour. They’re ideally poised for a crispy roasting, perhaps even flavoured with a bit of reserved animal fat. Think of this dish as a tasty reminder that we can find many sustainable practices in the past that are still relevant today

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (200°C). Turn on the convection fan.

Step 2

In a large saucepan, cover the potatoes with the whey and bring to a slow, steady simmer. Cook until tender, about 30 minutes. If you prefer more crispy edges, simmer the potatoes even longer until they are soft. Drain and transfer to a large, heavy skillet or roasting pan. Toss with a splash or two of the oil or fat of your choice. Season with salt. Roast until crispy, stirring or shaking occasionally, about 30 minutes. You’ll find firmer potatoes will retain their shape, whereas softer potatoes will collapse and crisp even more.