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  • Apr 12th 2016
  • 0 comment


  • 4 large Idaho potatoes, peeled
  • 100g clarified butter
  • Sea salt
  • 4 bay leaves
  • 1/2 cup sour cream
  • 1 tablespoon chopped chives


  1. Preheat oven to 220°C.
  2. Line baking pan with parchment.
  3. Attach Spiralizer Attachment to KitchenAid Stand Mixer. Trim all sides of potato, until it resembles a block. Center one potato on fruit and vegetable skewer; attach to Spiralizer. Attach small core slicing blade to stand mixer and position at end of potato. Turn stand mixer to speed 4 and process until blade reaches end of potato, keeping potato in one piece. Repeat with remaining potatoes.
  4. Place sliced potatoes on prepared baking pan. Brush with clarified butter, season with salt and insert 1 bay leaf in between the center slices of each potato.
  5. Bake until potatoes pierce easily with a fork, and edges are golden brown, about 30 – 35 minutes. Remove from oven.
  6. Serve immediately with sour cream and chives.