Otik’s Spiced Potatoes

 

1 and 1/4 tsp brown mustard powder

1 tsp ground juniper berries

3-4 dashes of cayenne pepper

1 and 1/4 tsp ground sumac or lemon zest

1 tsp ground ginger

2 tsp kosher salt

 

1 and 1/2 lb fingerling potatoes

2 and 1/2 T. malt vinegar

4 T. unsalted butter

3 tsp spice blend

2 and 1/2 T. dried chives

kosher salt

 

Combine the ingredients for the spice blend together in a separate dish and set aside. Prepare and measure your other ingredients and slice the potatoes in half lengthwise. Add the potatoes, malt vinegar, a pinch of kosher salt, and half of the butter to the skillet and cover with cold water. Set the skillet over a medium-high flame and set a timer for 20-25 minutes. Raise the heat to high and boil another 15-20 minutes until the pan is almost dry except for a butterfat sheen. Reduce the heat to medium and flip the potatoes so that they are cut-side down on the skillet. Cook for 5 minutes, then start transferring the deep golden brown potato halves to a mixing bowl. Cover the bowl with foil in between batches to keep the contents warm. Once the skillet is empty, add the remaining butter to the pan. Once melted, stir in three tsp. of the spice blend and the dried chives. Then stir in the potatoes to coat and remove immediately. Dust the finished potatoes with kosher or sea salt before serving. This recipe makes enough spice blend for two batches, so reserve and store the remaining spices for another time.