Ingredients
- For the potato millefeuille
- 1 kg potatoes
- 375 g margarine
- 1 leek
- 1 onion
- 5 garlic cloves
- 2 tsp rosemary, dried
- 3 tsp sea salt
- 1 tsp pepper
- 500 ml rapeseed oil, for frying
- For the garlic mayonnaise
- 125 ml soy drink
- 1 tbsp lemon juice
- 1 tbsp white wine or apple cider vinegar
- 250 ml vegetable oil (e.g. rapeseed oil)
- ½ tsp mustard
- 1 tsp salt
- 2 garlic cloves
- 10 g fresh parsley
- Pepper
Instructions
The Potato Millefeuille
- Preheat the oven to 180°C and line a baking tin with baking paper.
- Finely chop the garlic. Cut the leeks and onions into fine rings.
- Melt the margarine in a pan over a low heat. Add the garlic, onions, leeks, rosemary, pepper and salt and roast for 10 – 15 minutes.
- Meanwhile, peel the potatoes and cut them into thin slices with a mandolin. Cover with the garlic and onion mixture in a large bowl. Stir well.
- Spread the potato mixture evenly in the baking dish and cover with baking paper. Place another baking dish on top to weigh it down.
- Bake the potatoes in a preheated oven at 180°C for 75 minutes.
- Remove them from the oven and leave to cool in the fridge for at least 6 hours (or overnight).
- The next day, carefully remove the potato mixture from the baking tin and cut into even rectangles.
The mayonnaise
- Combine the soy drink, vinegar and lemon juice in a mixer, then gradually add the oil while blending until you have a creamy mayonnaise.
- Finely chop the garlic and parsley, mix into the mayonnaise and season with salt and pepper.
Finish
- Heat the oil in a deep fryer or a large pot.
- Fry the potato millefeuille for approx. 3 – 4 minutes on each side until golden brown, sprinkle with a little coarse sea salt and fresh rosemary and serve warm.
Recipe & picture: Anne-Sophie Hoffmann
