Traditional recipes

"Crisis" potatoes


Peel the potatoes and cut them into quarters. Mix with oil and spices and place in a pan.

Cut the green onions into segments and add over the potatoes. Put the tray in the preheated oven for 30 minutes, until the potatoes are browned.

They are delicious when you are out of time or if you have boiled potatoes from another recipe. It is a delicious recipe and fasting with a salad or pickles.


In the oven, with rosemary

Ingredient: 1 kg of new potatoes, a zucchini, 3-4 tablespoons of olive oil, the juice of a lemon, rosemary, thyme, a bunch of green garlic, salt, pepper.

Preparation: preheat the oven to 190 degrees. Wash the potatoes, cut into thin slices and place in a ceramic tray. From place to place, a slice of zucchini is placed between them. Mix the oil with the lemon juice, rosemary and thyme, salt and pepper to taste and chopped green garlic and pour into the pan. Place in the oven until golden brown and serve warm with fresh rosemary.


Natural potatoes with butter and parsley & # 8211 simple recipe

Natural potatoes with butter and parsley & # 8211 simple recipe, explained step by step, for beginners. How to prepare a garnish of natural potatoes and what to serve it with.

Potato toppings are some of the most beloved, no matter how much we hear about harmful carbohydrates, dissociated diets & # 8230 we can't forget that we only have one life and that food remains one of the most innocent pleasures, after all. And let's say that these natural potatoes would be the "healthier version" of potato garnishes. The idea is to be able to taste them without loading them absolutely unnecessarily into fat, after all, that's about the challenge.

I've seen recipes for absolutely Serbian natural potatoes, with no fat, which I can't agree with. After all, better than a tasteless potato, a lettuce better. But I also saw recipes for natural potatoes with absurd amounts of fat. We must not ignore that every tablespoon of oil we add to a preparation has 119 calories, nor that 100 grams of butter has 717 calories. And especially, we are not allowed to ignore that these natural potatoes are, after all, a garnish! A garnish that "hangs" quite hard on the plate anyway, compared to the basic kind that accompanies it, so it's better to keep our moderation.

OTHER RECIPES OF POTATO GARNETS

Natural potatoes are one of the simplest possible garnishes, but in order to be really good, we must pay due attention to their preparation. The last thing we want is to receive some crushed and crushed potatoes on the plate, full of water and shapeless. We also want it to taste. Not an overwhelming taste, which would blur the one of the preparation I accompany, but a subtle and well-balanced taste. These are the reasons why I considered that this recipe, so simple, of natural potatoes, has its place on the blog.


What you need in your kitchen arsenal for the fastest and tastiest potato recipes


Mini-fry basket for serving french fries and appetizers

From the classics, "controversies", but so tasty mashed potatoes, baked potatoes, au gratin, French, Dauphinoise and even those naturally touched by a buttermilk and a drop of greenery, potatoes can be prepared in many ways. . And to make it very simple, we need to complete our "arsenal" in the kitchen with some utensils.

If we like french fries, we can serve them in a modern note, in a special paper bag, newspaper type, impermeable to fat, or in a mini-fry stainless steel serving basket. The French fries funnel designed for both right-handed and left-handed people will help us to quickly place the portions in the serving containers. And if we want to get home, quickly and effortlessly, potatoes of the same size, as in a restaurant, we can use the vegetable cutter disc, specially designed for this purpose. The mesh paddle will prove to be extremely useful when we want to take the potatoes out of the oil bath, letting the surplus drain. As well, we can use the Hendi colander, made of stainless steel, with a solid design, with the base and the two riveted handles.


Support for serving french fries and sauce bowl

The potato peeler with stainless steel blade and polypropylene handle is a utensil that should not be missing from any kitchen. Hendi's potato cutter for straw fries, with stainless steel knives and cast aluminum body will turn work into a game. It is equipped with four knives, 6, 9 and 13 mm, as well as a knife for cutting into 8 pieces.

Recipes that involve mashing potatoes will be very easy to make if we equip our kitchen with a manual mashed potato or a potato press that works on the garlic system.

Once purchased, these utensils can be used not only to prepare baked potatoes, fries or puree, but many other vegetable-based recipes.


France

France has a gastronomy full of refinement and flavor. Discover the French specialties, the enumeration of which makes you salivate.

It is said that French cuisine is the best in the world. Discover now the secrets and recipes of the French. The food is eaten first with the eyes, says the French cuisine, the arrangement of the plates and the tastes are art forms.

His fame, known all over the world, means that almost any Frenchman, regardless of education or social background, can discuss culinary topics. The kitchen is an indispensable element of everyday life, and it is not just a coincidence that the French created the art of knowing how to live.

The delights of French cuisine have conquered a whole world, increase cooking!


Ingredients Potato accordion & # 8211 Hasselback potato recipe, potato accordions with butter

  • 8 potatoes & # 8211 use as many potatoes as you want to prepare, 1 large potato, about 175-200 grams, is enough for one serving
  • 60 grams of butter with 82% fat
  • 30 ml. olive oil
  • salt and freshly ground black pepper
  • optionally, various other spices can be added: chili flakes, garlic, various finely chopped / dried herbs, etc.

Preparation Accordion Potatoes & # 8211 Hasselback Potato Recipe, Butter Potato Accordions

1. Choose potatoes of the same shape as possible, so that they cook at the same time. Start the oven and set it at 200 ° C.

2. Wash and peel the potatoes. Rinse the potatoes again in a few cold waters and shake. Melt the butter and mix with the oil. The reason why butter is mixed with oil is that the oil has a higher smoking point than butter and will prevent it from burning during cooking in the oven.

3. From the longer side of each potato cut a little, forming a stable base on which the potatoes stand without moving.

4. Grow all the potatoes into thin slices, about 3-4 mm thick, but without coming off completely, so that they unfold during baking in the form of an accordion. Being essential that all these parallel slices are well attached to the stable base of the potato, I proceed as seen in the picture below. One by one, place each potato, with the base formed in point 3, in a large spoon, from the one to be served. Without care, I make those parallel cuts, penetrating with the knife exactly as much as my spoon allows.

Seasoning and baking potatoes

5. Put the potatoes in a pan, then grease well with melted butter, mixed with oil. It also spreads through the notches, which will make them unravel during baking, forming those potato accordions. For this, I use a soft brush and insist between notches. If I have butter left, I sprinkle it all over the potatoes.

Note: there are, as I said, all sorts of variants of these potatoes. You can replace the butter with lard or goose / duck lard. Among the notched slices of these accordion potatoes, thin slices of bacon can be arranged. Optionally, they can be seasoned with garlic, rosemary, thyme, etc. They can also be sprinkled with Parmesan cheese, etc.

6. There is only one more step and we can put these hasselback potatoes in the oven. Before cooking, season abundantly with coarse salt and pepper. If you opt for more spices, as we showed in the previous point that it is possible, add it now. If you will also use cheese, it is preferable to add it in the last part of cooking.

7. Place the potato tray in the preheated oven at 200 ° C (static, or 190 ° C ventilated). The potatoes will bake for 1:10 hours, but every 15-20 minutes, we will open the oven and gently grease the potatoes with the butter that will gather in the pan. To do this, use either a spoon, sprinkle the potatoes on top with butter, or grease with a brush.

Hasselback potatoes are served hot, as a side dish or as a stand-alone dish, with a salad. In fact, especially the variants enriched with bacon and cheese, they really are a food in itself! Simple or enriched with various additions to your liking, I assure you that they are delicious!


Video: Πατάτες Τηγανητές. Master Class By Chef Panos Ioannidis (November 2021).