First Potatoes Of 2025 Recipe

Prepare dough

In a large bowl or stand mixer, combine 150 g active sourdough starter, 400 g bread flour, 120 ml whole milk, 80 ml water, 40 g granulated sugar and 9 g fine sea salt. Mix on low speed (or by hand) until ingredients come together, about 3–4 minutes. Add 50 g softened unsalted butter and continue mixing until the dough is smooth and slightly elastic, 4–6 minutes. The dough should be tacky but not sticky.

Bulk rest

Cover the dough with plastic wrap or a damp towel and let rest at room temperature for 30 minutes to 1 hour to relax the gluten and let the sourdough starter begin activity.

Prepare butter block

While dough rests, prepare the laminating butter. Place 250 g unsalted butter between two sheets of parchment and pound/roll it into a square roughly 18 x 18 cm (7 x 7 in) and about 1–1.5 cm thick. Keep chilled but pliable — it should be cold and firm but not rock-hard. Refrigerate the butter block if it becomes too soft.

Laminate - first turn

Lightly flour your work surface and roll the dough into a rectangle about 25 x 18 cm (10 x 7 in). Put the chilled butter block centered on the dough, fold the dough like an envelope to fully encase the butter (corners overlapping). Seal edges. Roll the dough into a long rectangle approximately 60 x 20 cm (24 x 8 in). Fold into thirds (letter fold). This is one turn. Wrap and chill for 30 minutes.

Laminate - subsequent turns

Repeat rolling to 60 x 20 cm and folding into thirds two more times, chilling 30 minutes between each turn. After three turns total, wrap the dough and refrigerate for at least 1 hour or up to overnight to relax and chill thoroughly.

Shape croissants

On a lightly floured surface, roll chilled dough to a 40 x 30 cm (16 x 12 in) rectangle about 3–4 mm thick. Trim edges into a neat rectangle. Cut the rectangle in half lengthwise, then cut triangles roughly 10 cm wide at the base and 20 cm tall. Make a small snip in the center of each base, gently stretch the base, and roll each triangle toward the tip to form classic croissant shapes. Place shaped croissants on a parchment-lined baking tray, spacing 4–5 cm apart.

Proof

Cover loosely with plastic wrap or a lightly oiled plastic dome and proof at 21–24°C (70–75°F) until puffy and nearly doubled, about 2–3 hours. For a more pronounced sour note, refrigerate overnight for a slow proof (8–12 hours).

Egg wash and bake

Preheat oven to 200°C (390°F). Whisk 1 egg with 1 tsp water. Brush croissants gently with egg wash. Bake on the center rack for 14–18 minutes until deep golden brown and fully puffed. Rotate the tray halfway through for even color. Remove from oven and transfer to a rack to cool 5 minutes before filling.

Cook potatoes

Place 350 g peeled small waxy potatoes in a pot and cover with cold water by 2 cm. Add a pinch of salt. Bring to a gentle simmer and cook until just tender when pierced with a knife, 12–15 minutes depending on size. Drain and return to the hot pan off the heat for 1–2 minutes to dry lightly.

Finish potatoes

While potatoes are hot, cut into 5–7 mm slices or roughly chop to bite-size pieces. In a skillet over medium heat, melt 25 g unsalted butter. Add 1 minced shallot and sauté until translucent, 2–3 minutes. Add the hot potato pieces and toss gently to coat and warm through for 2 minutes; do not smash — you want tender pieces with some shape. Remove skillet from heat.

Season and add riverfoam sour

Stir the 30 g riverfoam sour compound into the warm potatoes until evenly distributed. Add 2 tbsp chopped chives, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm or refrigerate briefly if croissants are still hot — filling should be warm, not steaming, when assembled.

Split each warm croissant horizontally using a serrated knife, leaving a hinge if you like. Spoon a generous 35–40 g (about 2–3 tbsp) of the potato mixture into each croissant, spreading it evenly but not overstuffing so the layers remain airy.

Garnish each filled croissant with a pinch of flaky sea salt (about 1/8 tsp per croissant) and extra snipped chives (about 1 tsp each). Serve immediately while croissant crispness contrasts with the creamy potato filling.