With Pekka Terävä’s cooking instructions, you cannot fail in cooking early potatoes.
Early potatoes are starring at the Turku Virgin Potato Festival and June 15th celebrates early potato day. Mari Moilanen
Again, the time is where the chefs and the food fitters are in their hustle and bustle. And they are eagerly awaiting. Is the early potato season.
Every year, the restaurant of Helsinki is one of Finland’s first restaurants, serving domestic early potatoes.
Olo Collection Creative Director and Chef Pekka Terävä has always talked about the finesse and uniqueness of early potatoes. Indeed, domestic raw materials are the heart of the Michelin restaurant Olon.
But even good ingredients can be spoiled, so sharp has shared on his Instagram habit of how to cook perfect early potatoes.
According to sharp, Annabelle potatoes, salt, butter, spring onion and dill are needed.
Put the salt, water and potatoes in a saucepan. Heat so much that the water just boils. Cook the potatoes for about 10-15 minutes.
When the potato is still neat, pour off the water.
– Then miracles begin to happen, Terävä promises.
Here is the most important moment of cooking potatoes: add plenty of butter to the saucepan, on the lid and let the butter soak in peace while the stove is low.
Add dill, spring onion and salt to the saucepan.
The perfect early potato in butter sauce is ready.