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Make crispy potato stacks and smoked salmon with Hanna

Based on 5 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Watch the video above to see me make this winning brunch recipe! To help you achieve that ‘dining out’ feeling while you’re staying in, I took inspiration from one of my favorite brunch spots in Berlin, called Sorrel. They have an amazing dish which is a crispy, fluffy potato stack topped with smoked fish and herbs. It was the kind of thing I didn’t think you couldn’t achieve at home—but once I tried it, I was amazed at how easy it was to make a potato stack. It’s a prep-ahead recipe you’ll need to make a day ahead to account for resting time, but—WORTH IT! Pair it with a freshly made bloody Mary (you can find the recipe on our Instagram @kitchenstories_offical).”

Difficulty

Medium 👍
30
min.
Preparation
120
min.
Baking
360
min.
Resting

Ingredients

Servings:-6+
1 kg potato
150 g clarified butter
20 g starch
200 g light crème fraîche
½ lemon
200 g smoked salmon
100 g watercress
1 package garden cress
olive oil
salt
pepper
flaky sea salt
chili flakes
Metric
Imperial

Utensils

  • 2 baking dishes
  • parchment paper
  • peeler
  • 2 bowls (large)
  • saucepan
  • mandoline
  • cooking spoon
  • oven
  • pie weights
  • knife
  • cutting board
  • frying pan
  • paper towels
  • bowl
  • fine grater
  • citrus press

Nutrition per serving

Cal
481
Protein
6 g
Fat
36 g
Carb
38 g
  • Step 1/5

    Grease and line a baking dish with parchment paper. Peel the potatoes and add them to a bowl of cold water to prevent them from oxidizing.
    • 1 kg potato
    • baking dish
    • parchment paper
    • peeler
    • bowl (large)

    Grease and line a baking dish with parchment paper. Peel the potatoes and add them to a bowl of cold water to prevent them from oxidizing.

  • Step 2/5

    Melt the clarified butter in a small saucepan. Use a mandoline to slice the potatoes lengthwise on the thinnest setting and transfer potato slices to a large bowl. Pour clarified butter over the potatoes and mix together until everything is well coated. Preheat the oven to 160°C/320°F.
    • 100 g clarified butter
    • saucepan
    • mandoline
    • bowl (large)
    • cooking spoon
    • oven

    Melt the clarified butter in a small saucepan. Use a mandoline to slice the potatoes lengthwise on the thinnest setting and transfer potato slices to a large bowl. Pour clarified butter over the potatoes and mix together until everything is well coated. Preheat the oven to 160°C/320°F.

  • Step 3/5

    Spread a layer of potatoes in the baking dish, salt lightly, and dust with a little corn starch. Repeat the process with remaining potatoes, firmly pressing potatoes together as you go. Fold parchment paper over the top of the potatoes. Place another small baking dish on top and fill with pie weights. Let potatoes bake in the preheated oven for approx. 2 hrs. After baking, let chill in the fridge for at least 6 hrs., preferably overnight.
    • 20 g starch
    • baking dish
    • pie weights

    Spread a layer of potatoes in the baking dish, salt lightly, and dust with a little corn starch. Repeat the process with remaining potatoes, firmly pressing potatoes together as you go. Fold parchment paper over the top of the potatoes. Place another small baking dish on top and fill with pie weights. Let potatoes bake in the preheated oven for approx. 2 hrs. After baking, let chill in the fridge for at least 6 hrs., preferably overnight.

  • Step 4/5

    Remove the potato from the baking dish and cut into 2 cm/ 0.75 in. wide slices. Heat remaining clarified butter in a pan over medium-high heat. Add sliced potato stacks and fry until golden brown on both sides, approx. 3 – 4 min per side. Drain excess oil on paper towels. Sprinkle with flaky sea salt and chili flakes.
    • 50 g clarified butter
    • flaky sea salt
    • chili flakes
    • knife
    • cutting board
    • frying pan
    • paper towels

    Remove the potato from the baking dish and cut into 2 cm/ 0.75 in. wide slices. Heat remaining clarified butter in a pan over medium-high heat. Add sliced potato stacks and fry until golden brown on both sides, approx. 3 – 4 min per side. Drain excess oil on paper towels. Sprinkle with flaky sea salt and chili flakes.

  • Step 5/5

    In a small bowl mix crème fraîche, some olive oil, zest and juice from half a lemon. Season with salt and pepper. Serve crispy potato stacks with seasoned crème fraîche and smoked salmon and garnish with watercress and garden cress. Enjoy!
    • 200 g light crème fraîche
    • olive oil
    • ½ lemon
    • salt
    • pepper
    • 200 g smoked salmon
    • 100 g watercress
    • 1 package garden cress
    • bowl
    • fine grater
    • citrus press

    In a small bowl mix crème fraîche, some olive oil, zest and juice from half a lemon. Season with salt and pepper. Serve crispy potato stacks with seasoned crème fraîche and smoked salmon and garnish with watercress and garden cress. Enjoy!