Salt-Baked Potatoes Recipe with Chorizo Mayonnaise by Chef Glynn Purnell

Salt-baked Potatoes recipe glynn purnell

Baking veg in salt is not new, though mine are great – my potatoes recipe that is. I love the smell when they are cooking and the meaty mayo really makes this snack/starter (or side dish) a real centrepiece for a party.

Even better is giving someone the chance to give them a good smack to get them out.

Salt-baked Potatoes recipe glynn purnell

Serves 4

Ingredients:

675g clean, large-grained potatoes
White rock salt
4 egg whites, beaten
4 medium-large waxy potatoes, skin on, washed

Chorizo Mayonnaise
400g chorizo, diced
300ml vegetable or rapeseed oil
3 medium egg yolks,
2 tbsp white wine vinegar

Escabeche

1 medium beetroot, peeled
1 golden beetroot, peeled
1 medium candy beetroot, peeled
1 medium turnip, peeled
1 small (but not baby) fennel bulb, trimmed
100ml chardonnay vinegar
300ml vegetable or rapeseed oil
3 sprigs of thyme
1 garlic clove, crushed
Bunch of watercress
Freshly ground black pepper

Method:

1. Preheat the oven to 180°C/gas mark 4.
2. Mix together the rock salt and egg whites, then cover the base of an ovenproof dish with some of the salt mixture and place the potatoes on top. Completely cover with the remaining salt.
3. Bake the potatoes for 40 minutes.
4. Meanwhile, for the mayonnaise, fry the chorizo in a deep saucepan over a low heat until lightly coloured, then add the oil and cook slowly for 5–10 minutes.
5. Remove the pan from the heat and leave to cool for 10 minutes, then pass the contents through a fine sieve to separate the chorizo and oil, reserving both.
6. Whisk together the egg yolks and white wine vinegar in a bowl.
7. Add the chorizo oil very gradually in a slow, steady stream, whisking constantly, until the mixture thickens. Set aside.
8. For the escabeche, using a mandoline if you have one, thinly slice the beetroot, turnip and fennel, then put in iced water.
9. Mix together the Chardonnay vinegar and oil in a medium bowl to make a vinaigrette, then add the sprigs of thyme and garlic.
10. Drain the vegetables and mix with the vinaigrette.
11. Place a spoonful of mayonnaise on each plate. Dress with the vegetables and garnish with watercress. Sprinkle with the chorizo and season with black pepper.
12. Turn out the salt-baked potatoes and smash the salt casing to release the potatoes. Serve alongside the mayonnaise and vegetables.

RECIPE FROM RIB TICKLERS & CHOUX-INS BY GLYNN PURNELL

Glynn Purnell Glynn Purnell was awarded a Michelin Star whilst Head Chef at Jessica’s, in turn giving Birmingham its first ever Michelin star. He now runs Purnell’s and Purnell’s Bistro. He regularly appears on BBC1’s Saturday Kitchen and has also featured on The Great British Food Revival. Following the success of Glynn’s first book, Cracking Yolks and Pig Tales, his second book is described as ‘rustic home cooking with an eclectic twist’, and is perfect for anyone who wants to get creative in the kitchen.

Rib Ticklers & Choux-ins by Glynn Purnell is published by Kyle Books and is available to buy on Amazon.

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