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Grilled Crispy Potatoes with thin slices and seasoned potatoes - a beautiful and unique way to serve large potatoes for holidays, or to make ordinary days feel like one.
UST Take a minute to look at the goodness of the crispy potatoes in the picture above. I'm a big fan of potatoes and this just looks amazing! Yes, they are as good as they look, if not better!
I know that some of you will probably give smelly eyes (which translates to, of course, they are delicious and satisfying, but you will never really describe baked potatoes as interesting "). Never, that is, until now.
If you think you have baked potatoes before, you have seen but through a dim mirror because the top of each thin slice turns brown and pretty sharp while the remaining pieces remain soft, buttery and warm.
Material
- £ 3.5 russet potatoes
- 1 small onion or 4 shallots, peeled and very thin slices
- 3 tablespoons of unsalted butter, thawed
- 3 tablespoons of olive oil
- Halal salt
- ½ teaspoon of pepper
- 4-6 stems of fresh thyme or leaves
- 3 ounces of meat, cut into cubes
Instructions
- Preheat oven 375 degrees.
- In a small bowl, combine oil and melted butter.
- Bottom brush 9-10 inch baking plate with butter and oil mixture. Set it aside.
- Peel potatoes. Slice each potato very smoothly (as thin as possible) transverse into using a sharp knife or mandoline, keeping the potatoes intact as you continue.
- * Keep slices together when you cut them so you can arrange them easily on the plate.
- Place the potatoes vertically in a prepared pan.
- Wedge slices of onion or red onion whole potato slices - in about 3 or 4 parts of each potato.
- Sprinkle with salt and pepper flakes.
- Brush with the remaining butter and oil mixture.
- Bake for 1 hour and 15 minutes uncovered.
- If you find it at any time as long as baking potatoes are too dry, a little olive oil / butter from the bottom of the pan can be brushed on the slices.
- While french fries, fried meat Heat until crispy.
- Remove with a slotted spoon and drain on paper towels. Set it aside.
- Remove potatoes from the oven.
- Add the beetroot by strewing around all the potatoes.
- Lay thyme / leaf stalks on potatoes.
- Bake for an additional 35 minutes or until the potatoes are cooked through with top crisped.
- If it looks like chocolate too fast, cover it with foil to slow it down.
- Remove from the oven.
- Sprinkle on a little more kosher salt. Serve immediately.
source https://natashaskitchen.blogspot.com/2018/11/crispy-baked-potatoes.html
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