Society garlic potatoes

Society garlic potatoes

Julian Kingma

Washing the potatoes to remove the excess starch and then briefly cooking them results in a finished texture similar to that of the raw vegetable. At IGNI we like to finish them with society garlic flowers, wild onion, dried organic garlic and leek ash, but you can add anything you like—anchovies, jamon or loads of freshly grated parmesan all work well.


Quantity Ingredient
4 king edward potatoes, washed and peeled
1 tablespoon salt
1 tablesponns grapeseed oil
2 tablespoons freshly churned butter, at room temperature (see below)
1 garlic clove, minced
1 lemon wedge, or a splash or aged vinegar

to serve (optional)

Quantity Ingredient
freshly grated parmesan


  1. Cut the potatoes into long continuous noodles using a spiral cutter.

    Wash the potato noodles thoroughly in a bowl of fresh running water until the water changes to a light bronze colour and begins to foam slightly.

    Fill a large saucepan with equal quantities of the potato water and regular cold water. Add the salt and potato noodles, bring to a simmer and cook for 5 minutes, or until the noodles are al dente. Drain the potato noodles and refresh in a bowl of ice-cold water.

    Warm a little grapeseed oil in a non-stick frying pan, add the butter and heat until it begins to froth, then add the garlic and cook, stirring, until golden.

    Drain the potato noodles, then add them to the pan and toss until coated. Squeeze over the lemon juice and season with salt, then add your choice of flavourings to finish. Divide among plates and serve.

For freshly churned butter:

  • Place cold jersey cream into the bowl of a mixer with the whisk attachment added. Mix on a medium speed until the butterfat starts separating from the buttermilk (the colour will change from white to yellow as this happens). Continue to mix until the fats have completely separated, then pour into a fine sieve and strain off the buttermilk.
aaron turner
australian cooking
woodfire grill
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