Why:

A potato is really fantastic, as it can be cooked in so many ways. You’ll get completely different results depending on how you choose to prepare it.

How:

I like to pop it into our wood oven, and then flavour it. I like it when you get it soft on the inside, and with a crunch on the outside. Notice how the flavour of the mushy interior is completely different of the crisp and roasted exterior.

Where:

A no-brainer – potatoes are available anywhere you look.

As told by Joel Åhlin, a chef who gained recognition for his work at Linje Tio and Tjoget. Together with Filip Fastén, he recently opened his very first own restaurant named Agrikultur. He is currently working on a cookbook, which will be published by publishing house Natur & Kultur.