Here served with creamy herb mayo, crispy onions, and radishes. If you really want to impress, try making lovage powder (which is surprisingly easy to do).
Ingredients
Potato sandwich
- 400 g new small potatoes
- 1 tbsp sea salt
- Optional: a bit of fresh lovage
Crispy onions
- 2 yellow onions
- ½ liter milk
- 1 liter corn oil for frying
- 150 g all-purpose flour
- 1 tbsp salt
Herb mayo
- 5 dl herb oil
- 1 egg
- 1.5 tbsp Dijon mustard
- 2–3 tbsp lemon juice
- 1 tsp sea salt and freshly ground pepper
- 1–2 tbsp cold water
Lovage powder
- 4–5 large sprigs of lovage
Assembly
- 1 small bunch of radishes with tops
- 4–5 tbsp herb mayo
- 1 small bunch of chives
- 4 slices of rye bread
- Butter for the bread
- Optional: pickled red onions
Instructions
The Potatoes
Scrub the potatoes clean, place them in a small pot, and cover them with water until the water level is 2–3 cm above the potatoes. Add lovage and sea salt, and bring to a boil. Cook the potatoes for about 10 minutes, then turn off the heat and let them sit until just tender.
Crispy Onions
Cut the onions into 2 mm thin slices with a sharp knife or a mandoline slicer. Separate the rings so they don’t stick together. Add milk and salt to a saucepan, bring to a boil, and blanch the onion rings for 3 minutes. Strain the onions and let them cool. Coat the onion slices in flour, place them in a sieve, and shake off any excess flour.
Pour oil into a large, heavy-bottomed pot (4 liters) and heat it to about 180°C. The oil is ready when it bubbles around a wooden skewer. Reduce the heat slightly and fry the onions in batches until golden brown. Be careful not to overcrowd the pot, as this may cause the oil to overflow.
Remove the onions with a slotted spoon, place them on paper towels, and let them cool. The onions can be prepared 1–2 days in advance. Store them in an airtight container with some moisture-absorbing paper once they have cooled completely.
Herb Mayonnaise
Place all the ingredients in a blending jar at once. Insert the immersion blender all the way to the bottom. Blend while keeping the blender at the bottom of the jar. After a short time, you’ll see the mayo start to thicken. At this point, move the blender up and down a little. Add a bit of water and blend again until you get a creamy homemade herb mayo.
Season with salt and extra lemon juice if needed. The mayo should have a slightly tangy flavor. If made with parsley, add a little freshly grated garlic for extra flavor. Homemade herb mayo in about 1 minute!
Lovage Powder
Preheat the oven to 100°C (not fan-assisted). Place the lovage leaves in the oven until they begin to wilt (about 8–10 minutes). Place a teaspoon or another small object in the oven door to keep it slightly open, allowing steam to escape. Let the leaves dry until the oven has cooled completely (this takes about 1.5–2 hours).
Assembly
Slice the radishes lengthwise into thin slices using a mandoline and place them briefly in ice-cold water. Spin them dry in a salad spinner. Spread a bit of butter on the rye bread, slice the potatoes into chunks or thick slices, and arrange them on the bread. Add dollops of mayonnaise on top of the potatoes, followed by the crispy onion rings and thin radish slices. Sprinkle generously with chopped chives and lovage powder.
For an extra touch, you can add pickled red onions to your potato sandwiches—find the recipe here!
