Uprooted Potato Row
Based on:
TypeSide dish
Serves4 people
DateOctober 24, 2026
A bare row of potatoes: the vanished forest, on your plate.
Steamed potatoes, set upright like a bare row of tree trunks, with thin carrot strips as cut roots. The plate looks sparse and sober: exactly what remains after illegal logging. Flavorful but without excess, a nod to Finland’s shortage.
Ingredients
- 8 medium waxy potatoes
- 2 large carrots
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- 1 bunch chives
Method
- Peel the potatoes, cut the base flat so they can stand upright.
- Steam the potatoes for 20 minutes until cooked but firm.
- Peel the carrots, cut into thin, long strips (julienne).
- Boil the carrot strips for 2 minutes, drain.
- Cut the chives into long stalks.
- For each person, stand two potatoes upright on a long platter, forming a row of tree trunks.
- Stick a few carrot strips and chive stalks into the base of each potato as roots.
- Brush the potatoes with olive oil and sprinkle with coarse sea salt.
- Serve immediately; the row should look bare and sober.
Serving notes
- Serve on a long platter for a 'deforested' effect.
- Stand the potatoes upright, not lying down.
- Let the carrot strips and chives stick out as 'roots' from the potatoes.