Glazed Opperdoezer Ronde potatoes
It is wonderful to work with Opperdoezer potatoes when they are in season. But you can use any other flavourful waxy potato outside of the season.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Allergens & dietary requirements
- Celery
- Sulphite
Ingredients
- 1 kg Opperdoezer Ronde potatoes
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 g caraway seed
- 2 g juniper berries
- as needed salt and pepper
- as needed olive oil
- as needed star anise jus
Preparation method
- Cook the potatoes in the skin with the thyme, rosemary, caraway seeds, juniper berries, pepper, and salt until done.
- Grill until crispy on a charcoal barbecue.
- Coat lightly with olive oil and glaze with the star anise jus.
Serving suggestions
- As a component in a composition with duck, almonds, mushrooms, and potato.
- In a composition with components of pork neck and red cabbage.
