4 medium potatoes2 tbsp all purpose flour 1/4 cup grated cheddar cheese1/2 tsp garlic powder1/2 tsp onion powder Salt and pepper to tasteOil for frying
Peel potatoes and grate them using a box grater. Place the grated potatoes in a bowl of cold waterMix and leave for about 5 minutes Transfer the potatoes to a strainer and squeeze till all the water drains outFry potatoes…
I wanted to make potatoes to go with my “steakhouse at home” dinner this weekend but it was late and I didn’t have time to do oven-roasted potatoes as I normally would. I knew we had some baby potatoes and figured I could find a way to do them in the Instant Pot. A quick Google search took me to this recipe.
I didn’t bother to weigh my potatoes (this recipe calls for a pound) and thought I had more, so I added more water. Which ended up making the potatoes more steamed/boiled than crispy. But that was okay because I tossed them in the pan I’d used to cook pancetta and crisped them up a bit (and added yummy meat fat goodness).
I will likely try this recipe again and do it as written to see if I can get crispy potatoes. Will report back here if/when that happens!
Inspirasinya dari Mama Cia-cia. Lihat postingan beliau di Fb. Trus Cia-cia juga posting di ig. Jadi pengen buat juga. Trus aku cari resepnya di Youtube. Awalnya sih pengen bikin popcorn. Tapi rupanya bahan-bahan untuk buat kentang ada semua di rumah. Akhirnya lebih milih bikin kentang keju daripada bikin popcorn.
Nggak pakai lama. Kentangnya jadi deh. Tadi sempat kebingungan karena kurang lama rebus kentangnya. Trus mami kasih ide untuk haluskan kentangnya dengan cara dimasukkan ke kantong plastik. Untunglah jadi juga. Rasanya enak banget, lho, kentang ini!
Crispy Potato Spuds with bacon and thyme rosemary sprinkles
What makes these crispy pan fried potatoes so good? The potatoes are cooked in bacon fat and a whole heap of garlic brown butter!
Some days we are all entitled to a bit of decadence.
I’m keeping things short and sweet today because what I’m about to talk about needs no long introduction: bacon. That crispy, salty, curly-when-fried cured meat that I don’t usually care for but desperately craved the other day and when I say bacon, I’m referring to those strips that are half fat, half meat. There is no room for that imitation.Not today!
2 thick strips of fatty bacon (use 3 if you want more bacon bits for later)
340g small Yukon gold potatoes
1 TBS fresh rosemary and thyme
2 clove garlic
1 TBS Unsalted Butter
1 tsp shaved Parmesan
1 generous pinch of kosher salt
Wash and cut potatoes into quarters.
Bring a medium pot of salted water to a boil and then add potatoes. Simmer potatoes for about 10-12 minutes until they are fork tender.
While potatoes are cooking fry the bacon in a cast iron skillet over medium heat. Flip the bacon frequently until most of the fat has burned off and bacon is crispy. Turn off the heat. This should take between 5 to 10 minutes. Line a plate with a paper towel and place the cooked bacon on the lined plate.
Add unsalted butter in rendered bacon fat, add garlic, rosemary and thyme and give everything a quick stir to infuse the flavour.
Drain out potatoes, place them cut side down in the skillet pan. Let them crisp for 2-3 minutes, flip and repeat until both cut end sides are brown and crisp.
Season with salt and Parmesan to taste and then sprinkle the bacon on top. Transfer to plate. Best served warm.
Here is a great recipe for crispy potato stacks. Have you ever asked yourself what can you make besides mashed potatoes and baked potatoes? Well then you need to try crispy potato stacks. Yes, these stacks take 15 hours to make. So, you will have to prepare the night before or early in the morning for the evening's dinner. But they are quite the treat. Ingredients: Three large russet potatoes Parchment paper 2 cups of organic milk 3 tablespoons of salt One stick of butter A bread pan #PotatoRecipes If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina