KIPFLER POTATOES & CELERY LEAF SALT

SERVES 4. PREP 10 MINS. COOK 1 HR 40 MINS

INGREDIENTS

• 1kg kipfler potatoes, washed

• Whey from ricotta

• Extra virgin olive oil, to drizzle CELERY LEAF SALT

• 1 bunch picked celery leaves

• 1 tsp celery seeds, toasted, crushed

• 2 tbs sea salt flakes

METHOD

1 Place potatoes in a large saucepan with reserved whey from ricotta and a good pinch of salt. Add enough extra water to cover the potatoes if needed. Place the pan over high heat and bring to the boil. Reduce heat and simmer for 30-35 minutes until potatoes are cooked. Drain and cool slightly.

2 Preheat oven to 90C. Meanwhile, for the celery salt, spread celery leaves on a heatproof wire rack set over a baking tray and bake for 30-35 minutes until dried but still green.

Set aside to cool, then crumble into a bowl and stir through celery seed and salt flakes. (Celery salt can be stored in an airtight container for up to 4 weeks.)

3 Increase oven to 220C. Transfer potatoes to a large roasting pan, add half of the celery salt and a good drizzle of olive oil, and toss well to combine. Roast, tossing frequently, for 40-45 minutes until golden and crisp. Transfer to a platter, scatter with remaining celery salt and serve warm or cold.