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MAD MED
About the Recipe
Ingredients
4 Russet Potatoes
4 L Water
2 Tbsp Vinegar
1 Tbs Sea Salt
4 Tbsp Unsalted Butter
1 Tbsp Olive Oil
Thyme to Taste
Sea Salt to Taste
Preparation
Rinse off the potatoes and remove any excess soil.
Dry using a clean unscented cloth.
Prep your cutting board and place your potatoes one at a time between two wooden spoons.
Fill in a large pot with plenty of water to fully cover the potatoes.
Add the vinegar and sea salt and stir.
Add the potatoes and turn on the burner to medium heat.
Once it reaches the boiling point, boil for ten minutes.
In the meantime, fill in a large bowl with icy water.
Pass the potatoes one at a time into the icy water; once they cool down.
Rinse off the potatoes via tap running water.
Turn on the oven to 210C (410 F)
Microwave the butter; once melted, add the olive oil to it and the thyme.
Line up a baking sheet tray with parchment paper.
Line up the potatoes into two rows keeping the same distance one from the other.
Brush with the butter mixture and bake for twenty minutes.
After twenty minutes, take the potatoes out of the oven, and brush them again.
Bake for another twenty-five minutes.
Once fully baked, place them on a cooling rack and add a pinch of sea salt and more mixture to taste, and garnish with thyme.
Let cool down 5 minutes before serving.
Enjoy!