First, rather than boiling the potatoes to soften, Mark uses the Sous Vide technique to not only preserve the nutrients but also reduce the starch, before scoring in 5 mm increments, garnishing with bay leaves and seasoning with salt. They are then roasted to perfection in the SteamPro oven, ready to be served alongside the Kurobuta Pork with apples and Carrots & Lemongrass with Strawberries & Cream for dessert.
6 large Desiree potatoes
2 tsp Murray river salt
100 g rendered pork fat (see Kurobuta Pork recipe)
18 fresh bay leaves
1 tsp freshly ground white pepper