Patatas Bravas with Pimentón Sauce. Save to My Recipes Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes.
The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside. 2 tablespoons extra-virgin olive oil plus more for frying 1 small yellow onion (1/2 cup), chopped 2 garlic cloves, chopped 1 bay leaf 1 tablespoon smoked Spanish paprika (such as Pimentón de La Vera Dulce) 1 tablespoon hot smoked Spanish paprika (such as Pimentón de La Vera Picante) 1 tablespoon all-purpose flour Kosher salt, freshly ground pepper 2 pounds russet potatoes, peeled, cut into 1-inch cubes Nutritional Information 7 servings, 1 serving contains: Calories (kcal) 330 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 25 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 70 View Step-by-Step Directions Heat 2 Tbsp. olive oil in a small saucepan over medium heat.
Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they?
Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper. Garlicky Baked Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour.
Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description.