I looked at my sad bag of baby potatoes due to go off any day. I didn't want to get rid of them, especially considering the current climate where we need to really love our food and make it last for as long as possible. What can I do with potatoes to make them exciting, different and fun? Well, how about to turn them into potato schnitzels? Could it possibly work? There is one way of finding out: trying to make herb breaded potatoes.
This is day 2 of the official "stay at home" orders here in Dresden, so I decided to make a sort of inventory of all the food that we have in the house. It's already been 10 days since we actually went to the shop, so I needed to make sure we have enough for a few days still. Things are getting to me (I mean I'm literally seeing dancing herbed breaded potatoes) so I try my very best to keep busy.
And since I don't really feel the need to write on You Could Travel, I am sort of stress-cooking. But this is helping me a lot actually. Not only it pushes me to bring you awesome vegan recipes here, but it also makes me feel like I have a purpose. I used to cook like this before getting into the travel industry so it's actually nice to get back in touch with old hobbies.
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I missed looking at one ingredient (like a bag of old baby potatoes) and thinking: hmmm how can I jazz you up. So I'm sort of going with the flow a little here. A little of this, a little of that, experimenting in the kitchen. Sometimes things go really well (like these awesome herb breaded potatoes) while others not so much (I still need to perfect my vegan meringue recipe). I'm blessed with a husband who doesn't mind my messiness in the kitchen so I always get a little help cleaning it up.
But I think the most important lesson learnt here is that G and I reconnected during our time spent in the kitchen. We are so used to travelling, planning, packing, going that it seems as if we forgot how to just stay put and chill at home. The moment we'd be back from our travels, we'd have a never-ending list of tasks for work. We'd go out for a long walk in the forest, we'd cook some basic food and continue working until late at night. So naturally, when you have no travel plans and no specific work to get done, things become a little weird.
We spent 24/7 together for the last 6 years, so being together is what we do best. But not without a purpose. We'd always have projects to work on. Of course, we still do. I'm working on this site with love and he is working on our new brand Yuzu Metrix. But somehow, things are not the same. Our routine has been disturbed and we both felt, for several days, unsettled.
We decided to make the most of it though and chill with a glass a gin tonic on the balcony, make dinners together, eat without watching things and just talk. Turns out, spending 24/7 with someone doesn't mean actually spending all the time together: as in, interacting with one another.
So we are taking this as an incredible time for self-reflection but also re-investment into our relationship.
So what does this have to do with herb breaded potatoes? Turns out, in making these, we fondly remembered our first visit to Vienna, when we ate traditional schnitzels. That was before going vegan, but it was so much fun to remember things and laugh about silly moments.
What I'm trying to say is that we are all going through an unusual time. It's unfamiliar, difficult. But the best we can do right now is to embrace it as an opportunity for something different. Whether that's reconnecting with our family, rekindling with friends or learning how to cook something new. It's a once in a lifetime opportunity to shake things up, and try our very best to turn lemons, into lemonade.
When I made these herb bread potatoes, I realised what I look forward to most, when all this is over: having friend over for a dinner party. I cannot wait for G and I to cook myriad dishes and serve them all with margaritas. On the bright side, I did manage to salvage that bag of baby potatoes and turned them into an epic vegan dish.
How to make herb breaded potatoes
I think this is the perfect dish for the whole family so first things first: grab your whole family and spend some time together in the kitchen. Someone is in charge of peeling the potatoes while someone else is bringing some salted water to a boil.
Boil the potatoes for about 15-20 minutes and make sure they are cooked thoroughly but not overcooked so they fall apart. You want beautifully firmed boiled potatoes.
Drain the potatoes and let them cool slightly. Add the flour over them and shake them so they are fully covered in flour.
Prepare the aquafaba in a small bowl. I use aquafaba from a can of chickpeas. I store the chickpeas in an airtight container for a different recipe like this hummus here.
Mix some breadcrumbs with lots and lots of dried herbs in a different bowl. Heat up olive oil in a frying pan, enough to shallow fry the potatoes.
Here is the fun part where every member of your family can help. Make someone pass a floured potato, then someone else will dip it in aquafaba until fully covered in liquid, then someone else will cover it in herby breading, and finally, someone will be in charge of frying the potatoes and turning it around to cook evenly on all sides.
Well, we did these in two, but it was still a fun little experience in the kitchen.
One note about these herb breaded potatoes tho: make sure you eat them while hot. The moment they start getting cold, the breading becomes a bit soggy and not as crispy and appetising. So when making these, make enough to serve immediately. I hope you enjoy the recipe! Don't forget to leave a comment below to let me know how it all went.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.