by Oui, Chef
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Oui, Chef's Notes:
Expand2 1/2 pounds red skinned or yukon gold potatoes Ask a question about this ingredient
1 cup roughly chopped walnuts, toasted Ask a question about this ingredient
1 bulb fennel, roasted Ask a question about this ingredient
1 cup creme fraiche Ask a question about this ingredient
4 ounces stilton cheese, crumbled Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1 bunch chives, finely minced for garnish Ask a question about this ingredient
kosher salt and pepper to taste Ask a question about this ingredient
Preheat your oven to 425 F. Wash, core and roughly chop the bulb of fennel. Toss into a bowl with a little olive oil, salt and pepper. Pour onto a baking sheet and place into the oven. Roast for 20-25 minutes, until the fennel is nicely caramelized and has softened. Remove from the oven and reserve.
Ask a question about this stepCook the potatoes in their jackets in boiling, salted water until cooked through. Drain them, then return them to the pan and smash them while heating over a low flame to help remove some residual moisture.
Ask a question about this stepWith the potatoes still on low heat, add the butter and stir to incorporate, then add the creme fraiche, fennel, toasted walnuts, and season with salt and pepper.
Ask a question about this stepPlace in a warmed bowl, top with crumbled stilton and chives, and serve.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
This is lovely. I prefer texture in my potatoes, and this seems to bring together all the best components of smashed potatoes and a potato salad.