All Recipes Potatoes Biography
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Original recipe makes 4 servings Change Servings
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs
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Directions
Preheat the oven to 425 degrees F (220 degrees C).
Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
"This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside."
We've got French fries to creamy mash, potato bread to baked spuds. You're sure to find a perfect potato dish for whatever the occasion!
Ingredients
Nutrition
6 medium (1kg) sebago or red delight potatoes, peeled
vegetable oil, for deep-frying
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Method
Notes
Step 1
Cut potatoes into 4mm thick slices. Cut slices into 4mm thick sticks. Layer between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
Step 2
Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until potato rises to the surface and turns opaque. Using a slotted spoon, transfer fries to a tray lined with paper towel. Cool for 10 minutes.
Step 3
Reheat oil. Deep-fry fries, in batches, for a further 2 to 3 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add salt and pepper. Toss to coat. Serve with aioli.
Ingredients
Nutrition
750g baby Carisma or Nicola potatoes, unpeeled
60ml (1/4 cup) olive oil
1/4 cup chopped fresh continental parsley leaves
1/3 cup small fresh mint leaves
Lemon herb sour cream
200g light sour cream
1-2 tbs chopped fresh chives
1 tbs chopped fresh mint
1 tbs chopped fresh coriander or continental parsley
1 small clove garlic, crushed
2 tsp lemon juice
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Method
Notes
Step 1
Place potatoes in a large saucepan of cold water. Bring to the boil. Cook, covered, for 25 minutes or until just tender. Drain. Place on a clean tea towel or kitchen paper to dry completely.
Step 2
Brush a large baking tray with a little of the oil. Place potatoes on prepared tray. Use a potato masher to flatten the potatoes slightly. Place in fridge for 1-2 hours to cool completely.
Step 3
Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.
Step 4
Preheat the oven to 200C/180C fan forced. Drizzle potatoes with remaining oil, turning to coat. Roast, turning halfway through cooking, for 30 minutes or until potatoes are crisp and golden. Season with a little salt and scatter with herbs. Serve with the lemon herb sour cream.
Ingredients
Nutrition
1.5kg Baby Coliban (Chat) potatoes (see note)
1 1/2 tablespoons olive oil
30g butter
1 tablespoon salt
2 teaspoons finely grated lemon rind
1 teaspoon paprika
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Method
Related Recipes
Notes
Step 1
Cook potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain.
Step 2
Preheat oven to 200°C. Place the oil and butter in a large roasting pan. Place in the oven for 3 minutes or until the butter melts. Add the potatoes and toss to coat. Use a potato masher to lightly crush the potatoes. Roast for 10 minutes or until the potatoes start to brown. Combine the salt, lemon rind and paprika in a small bowl. Sprinkle the salt mixture over the potatoes. Roast for a further 15 minutes or until golden.
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