Black Potato

Preparation info

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By Ben Shewry

Published 2012

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  • 160 ml ( fl oz) dark soy sauce (not too salty)
  • 150 ml (5 fl oz) water
  • 3 g (1/10 oz) dried kombu
  • 15 g (½ oz) squid ink
  • 1 g (1/32 oz) bonito
  • 25 g (1 oz) caster (superfine) sugar
  • 2 large desiree potatoes, cut into eight 8 cm x 1 cm (3 ¼ x ½ inch) batons olive oil, for deep-frying


Bring the soy sauce, water, kombu, squid ink, bonito and sugar to a simmer. Reduce the heat to low, add the potato and gently poach for 5 minutes. Remove from the heat and allow the potato to cool in the stock.

Remove the potato from the stock. Strain and reserve the cooking liquor for dressing the plate. Place the potato in a food dehydrator* or in an oven at 50°C (122°F) for 30 minutes or until the outside of the batons are dry.

When ready to serve, heat the oil in a deep-sided saucepan no more than one-third full to 180°C (356°F) and deep-fry the black potato batons for 2 minutes. Drain on paper towel.