In Nammenam, we invite people we admire out into Norwegian nature to create culinary taste experiences. There is only one small catch: We take the food 100% seriously, but we give our guests the best. In this episode, we make roast potatoes with Øyunn Krogh and Frida Hollund! Follow Loff on Instagram and TikTok for more Nammenam ❤ A big thank you to Adams Matkasse who sponsors this episode. You guys are the best! Recipes: Potatoes with Norwegian Brie and plum jam Cook the potatoes until tender. Pour off the water and leave them until the water has evaporated and the potatoes are dry. Mash the potatoes flat with the palm of your hand. Fry them on high heat in a pan with neutral oil or clarified butter. Just leave them there, don't lift and dull like that with the potato when it's first lying there and milling. To hell with letting it get a little caramelized crust! Then you can gradually turn it over with a spatula, fill it with a little butter - and leave it there until you feel that "no, now it will do". Put the potatoes on a tray or plate, put on thick slices of brie, and the jam on top of that. Plum jam with white wine Cut the plum into pieces. Saute in a high pan Add sugar Allow to saute a little more Add white wine Stir again Let it simmer until the white wine is completely reduced and it takes on the consistency of jam. Season with more sugar and lemon if necessary. Roast potatoes with chanterelle Put the pan (preferably an iron pan) on medium-high heat. Type 7/10. Put a little neutral oil (sunflower/rapeseed) in the pan, and about a teaspoon of clarified butter. Tear off two/three stems of rosemary, and cut into very rough pieces with a knife. And add three crushed cloves of garlic to the pan. Grate the potato over this. do not start pressing the potato grater down. Just leave it alone! You can lift the potato a little after 3-4 minutes to check if it has become crisp/caramelised. Put in more clarified butter, and flip it like a pancake when you feel it's ready. So the chanterelle. Place the chanterelles in a hot pan. Put some pepper on top. Leave it alone! Do not start stirring. Leave them there and get a little scorched. Maybe for 2 minutes. Then you have a lump of butter. Now you can start stirring the mushrooms around in the butter. Now you can also sprinkle with flaked salt. Not before. If necessary, turn down the heat a little so the butter doesn't burn, and let the mushrooms get a nice golden crust. Place the mushrooms on roasted potatoes, and top with a good tablespoon of Røros sour cream. Squeeze over some lemon. Like that. Nammenam crew: Producers: Mikkel Graham Guttormsen and Christoffer Wæraas Director: Christoffer Wæraas Screenplay: Fredrik Kvaløy and Christoffer Wæraas Photo: Peder Graham Guttormsen and Mads Sæther Juul Drone: Mads Sæther Juul Clips: Brother Felix Løland and Magnus Borka Kloster-Jensen Graphics and vignette : Magnus Borka Kloster-Jensen Concept: Lucky View / Loff and Fredrik Kvaløy After an idea by: Fredrik Kvaløy Extra thanks to: Kamerakit Gutta på Haugen Skarpekniver.com Chapters: 00:00 Potatoes with brie and plum jam 02:28 Tasting 03:37 Stroll with Øyunn 06:15 Stroll with Frida 07:56 Roast potatoes with caramelized chanterelles 09:31 Visit to Bjertnæs and Hoel 13:37 Nammenam #loff #norge #mat #norsknatur