Potato Lollipops With Spices And Poppy Seeds
Place the potatoes, still in their skins, in cold water. Bring to the boil, season with coarse salt and allow to simmer.
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Cooking tools:
- Pepper mill
- Griddle
- Skewer
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Stove
- Fork
- Mixing bowl
- Measuring spoon
- Refrigerator
- Plate
Ingredients
- 4 large Albert Bartlett Original Rooster Potatoes
- 50g soft butter
- 50ml double cream
- 50g glazed tomatoes
- 5g cumin powder
- 5g (1.5tsp) grated nutmeg
- 6 pinches of refined salt
- 6 turns of the pepper mill
- 1/4 bunch of chives
- 1/4 bunch of fresh coriander
- 1/4 bunch of tarragon
- 10g (3 tsp) coarse salt
- 2 eggs
- 50g poppy seeds
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