Picture this: perfectly baked potatoes with a fluffy interior, their skins fried until crisp and golden, served with a luscious topping of yuzu sour cream that carries a delicate citrusy tang.
The final flourish?
A generous sprinkling of fresh chives. Sounds good? That’s because this is how ROKA – the Japanese robatayaki cuisine concept born in London with outposts in Riyadh and Jeddah – does it.
Here's the fuss- free recipe (for four) that elevates this simple favourite to an absolute must-try:
Click here to read our full review of ROKA, Jeddah.
Ingredients:
Potatoes
4 extra-large Idaho potatoes
Flaky sea salt
Black pepper
Vegetable oil
Mash
50g butter
50g milk
50g full cream
Mashed potatoes
Black pepper Salt
Yuzu Sour Cream
100g sour cream
5g green yuzu kosho
10g yuzu juice (unsalted)
Recipe:
Serves 4
1. Prepare the potatoes
Season the potatoes with oil, salt, and pepper. Wrap in aluminium foil and bake at 180C until fully cooked (approx. 90 minutes; they should be soft to touch). Remove the foil and let the potatoes rest for 20 minutes. Next, remove the skin (in two pieces) and set aside. Put the skinless baked potatoes through a fine sieve to make the mash. Then, deep fry the skins at 150C until golden and crispy.
2. Make the mash
Heat the cream, butter, and milk in a saucepan and bring to the boil. Fold this cream mixture through the mashed potatoes until smooth. Add salt and pepper to your taste.
3. Prepare yuzu sour cream
Place all the ingredients in a bowl and whisk together until smooth. When done, chill and allow to set.
4. Assemble the dish
Place a generous scoop of mash in the centre of your serving plate. Lay the crispy skins on top, add a spoonful of the yuzu sour cream on top of that, and, finally, season with shichimi chili pepper.
ROKA Riyadh, Prince Muhammad Ibn Abd Al Aziz, As Sulimaniyah, Riyadh 12243
ROKA Jeddah, Cascade at Jeddah Walk, Al Khalidiyyah, Jeddah 23421
@rokarestaurant.ksa
rokarestaurant.com
