Soufflé Roast Potatoes from Parkhotel Igls
You might be surprised, but this recipe adheres to the Modern Mayr principles that are championed at Parkhotel Igls.
- 4 large floury potatoes
- A pinch of salt
- Caraway seeds
- 4 eggs
- Grated nutmeg
- 20ml olive oil
Boil the potatoes and caraway seeds until tender, drain and allow the steam to evaporate - never rinse with cold water! Peel the potatoes and cut away a thin slice from the bottom of each - this will prevent them from rolling around. Cut another 2-3 thin slices from the top and reserve, then carefully scoop out the potatoes and pressed the scooped potato through a ricer into a separate bowl. Separate the eggs. Whisk the egg whites and a pinch of salt until still and fold into the mashed potatoes. Season with salt, pepper, nutmeg and olive oil. Fill the hollowed out potatoes with this mixture. Layer the potato slices over the top and brush with egg yolk mixed with a little water. Bake in the oven at 180 degrees for 15-20 minutes.