METHODTo make the fermented potatoes, place the potatoes and salt in a zip lock bag, squeeze out all the air, seal, then pop in the fridge for 10 days.
To make the dough, place all the ingredients in a stand mixer fitted with the dough hook and knead for 5 minutes. Pop into a bowl, cover with clingfilm, then chill in the fridge for 24 hours.
Preheat the oven to 220°C (200°C fan)/425°F/gas 7.
Dust a work surface with flour. Roll out the dough into 6 large oblong shapes (roughly 8 x 15cm), pop onto a floured baking tray and bake for 15 minutes until crisp and golden.
To make the coriander salsa, mix all the ingredients together in a bowl and season to taste.
Serve the potato bread with the coriander salsa.
Serve and enjoy!
Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey
Serves: 6
Preparation: mins
Cooking: mins
FOR THE FERMENTED POTATOES
500g potatoes, peeled, cooked and riced
20g salt
FOR THE BREAD DOUGH
500g fermented potatoes
300g thick full-fat yogurt
600g plain flour, plus extra for dusting
5g fast-action yeast
15g salt
FOR THE CORIANDER SALSA
1 small bunch of coriander, chopped
1 red onion, diced
400g mixed Isle of Wight tomatoes, diced
2 tablespoons sherry vinegar
2 tablespoons olive oil
Sea salt and freshly ground black
Pepper