Crispy hasselback potatoes with wild garlic, labneh & mustard seed caviar.
To cut the potatoes properly—and not slice them all the way through—I use a technique with two chopsticks, which I place on either side of the potato. This way, the knife blade never cuts all the way through!
750 g potatoes (fingerling, ratte, grenaille)
20 g butter
20 ml olive oil
5 wild garlic leaves (or 1 garlic clove), minced
Wild garlic flowers
1 tablespoon oregano
1/2 teaspoon sea salt
Preheat the oven to 180°C.
Labneh
350 g Greek yogurt (10%)
1 teaspoon sea salt
1 tablespoon lemon juice
Mix all ingredients of the labneh together.
Place inside a cotton produce bag – I find these at organic food stores.
Secure the top closed firmly with an elastic.
Suspend over a bowl, ideally overnight, in the refrigerator to remove excess moisture.