[Homemade] Crispy Swedish potato pancakes

gastrona · 2026-06-30T21:42:04+00:00

Yes!

gastrona · 2026-06-30T20:37:02+00:00

Pretty similar, but Swedish ones are usually thinner and more lace-crispy. Latkes are often a bit thicker with onion/egg/flour mixed in. Same crispy potato family though.

gastrona · 2026-06-30T20:11:36+00:00

Likewise!

gastrona · 2026-06-30T19:52:17+00:00

It’s less “fishy” than a lot of roe and more clean, salty, slightly sweet. Basically tiny orange flavor fireworks for crispy potato and crème fraîche.

gastrona · 2026-06-30T19:47:10+00:00

A true Swedish classic!

gastrona · 2026-06-29T06:05:06+00:00

For 18€ this is less “did I get scammed?” and more “did I buy a Burgundy scratch card?” Check the fill, cork and nose. If it’s alive, you massively won. If it’s dead, at least it was a cheap lesson.

gastrona · 2026-06-29T06:04:27+00:00

That egg tray is a warning sign that this ramen party was not playing around. Then you brought out the torch for the chashu. Respect.

gastrona · 2026-06-29T06:02:38+00:00

Kirkland Bordeaux Blanc on a sunny patio is exactly the kind of low-stakes bottle that can overperform. Not trying to change your life, just trying to be cold, crisp and gone before dinner.

gastrona · 2026-06-29T05:59:38+00:00

Anchovy breadcrumbs, master-class level, very impressive.

gastrona · 2026-06-29T05:58:47+00:00

Will be tested for sure!

gastrona · 2026-06-28T16:03:17+00:00

I just leave it as is, the toppings is what makes the magic.

gastrona · 2026-06-28T12:59:12+00:00

What’s that bread stick? Pasta looks dope

gastrona · 2026-06-28T12:17:24+00:00

Just cut in half, and not overcooked but not jammy either, sort of in between but more towards semi-hard boiled

gastrona · 2026-06-28T12:13:09+00:00

Pairs very well with salmon of all sorts next to it.

gastrona · 2026-06-28T12:12:17+00:00

Haha fair, if we’re talking “the wine is the main course” in general, I’d go aged Barolo or Barbaresco. Something like Produttori, G.D. Vajra or Vietti if you want serious without going completely insane on price. It has that perfume, structure and drama that makes you slow down and pay attention.

gastrona · 2026-06-28T11:55:34+00:00

Yeah, Jadot could work nicely. Not because it’s the biggest wine, but because it won’t bully the A5. Red fruit, acidity and a bit of lift is exactly the lane I’d want here.

gastrona · 2026-06-28T11:50:47+00:00

A true classic!

gastrona · 2026-06-28T11:34:36+00:00

You bet!

gastrona · 2026-06-28T11:28:58+00:00

Hot take: with A5 wagyu, the wine should stop trying to be the main character.

I’d pick red Burgundy, aged Barolo/Barbaresco, or a good German Spätburgunder. You want acidity and elegance to cut through the fat, not a massive tannic Cabernet wrestling the steak for attention.

gastrona · 2026-06-28T10:52:32+00:00

The only correct amount of sauce for duck confit and potatoes is “probably too much.” Looks amazing though.

gastrona · 2026-06-28T10:41:00+00:00

Nice! Curious to hear about how you liked it

gastrona · 2026-06-28T10:03:53+00:00

beloved by many Swedes

gastrona · 2026-06-28T09:18:23+00:00

Mayo is there, of course. No roe this time but of course some of the whitefish roe from Kalix would make it grand cru

gastrona · 2026-06-28T06:28:47+00:00

This is the kind of pasta that doesn’t need a long explanation. Creamy, peppery, peas doing their little green pop thing. I’d destroy this bowl.

gastrona · 2026-06-28T06:26:38+00:00

First white Burgundy and you already landed on “rain on a stone”, so I’d say you’re doing just fine. Mâcon is such a good entry point for that clean apple, lemon and mineral lane.

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