ss.blackmilkmag.com
New recipes

Golden potatoes

Golden potatoes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


It would be ideal to use potatoes as small as possible and to prepare them whole. If this is not possible, the potatoes will be cut into cubes, slices or slices, according to preference.

Boil the potatoes in salted water and boil until they begin to soften. Do not boil too much, do not crumble.

Drain the water, then fry in a lot of oil. Fry for a few minutes, until they start to catch a golden crust.

Serve hot, sprinkled with paprika.


Pan-fried potatoes, crispy and golden, with few calories! A simple and quick recipe

If you are tired of the classic boiled or fried potatoes in the pot, then find out that there are dozens of delicious recipes that you can prepare with this vegetable. How do you make baked potatoes, full of flavor, but with less oil and calories?

Super potato recipe in the pan

We all like french fries, but sometimes we just feel the need to try different side dishes, a little easier in terms of calories or how to cook.

Did you know that you can make a much healthier version of french fries with less oil? For this pan-fried potato recipe you need the following ingredients:

  • potatoes
  • about garlic cloves (garlic powder)
  • a drop of oil
  • dried thyme
  • salt and pepper

How to prepare the best recipe for baked potatoes?

We chose to use one Regis Stone Copper Pan 28 CM, because it has a special triple layer, non-stick, which gives the effect of hot stone and prevents food sticking. I peeled the potatoes, chopped them into medium-sized cubes, small enough to fit in the pan.

I put the pan on the fire and added a drop of oil, letting it heat up. When we feel that the oil has become hot, we add the potato pieces, which we leave to fry a little, so that they catch a crispy crust and copper on the outside.

Then add some water, so that the potatoes are half covered and put the lid on. Meanwhile, we grind a few cloves of garlic. We also check the potatoes with a fork and when we feel that they have softened and are done properly, we add the crushed garlic or powder, salt and pepper to taste, we sprinkle some thyme and that's it! Our super pan-fried potato garnish is ready!

I prepared the recipe & icircn Regis Stone Copper Pan 28 CM, a cooking tool with which any recipe, no matter how daring it may seem, becomes a real child's play. The hot stone effect prevents food from sticking together and the appearance of burn marks, so that you can cook with less oil, not at all! & Icircn pans from Regis Stone range you can make delicious steaks, sweet pancakes, fluffy omelets or delicious side dishes!

Regis Stone Copper Pan 28 CM it has a stainless steel base, which allows the heat to be distributed evenly during cooking, so that you no longer have to worry about the ingredients sticking together. In addition, the great advantage is that you no longer have to cook with oil or butter to prevent sticking, but only to taste the food.

Sometimes it is not enough to have fresh ingredients or culinary talent, but also quality cooking tools! Stop sitting on the kitchen, so equip your kitchen with a super frying pan. Regis Stone range!


Baked golden potatoes

Whenever I think the perfect lining, potatoes automatically come to mind. And no wonder & ndash I am a classic. Potatoes They go perfectly with almost anything and are usually very easy to prepare, standing out in any recipe without having an excessive taste. What more could you want from a garnish?

Given all these advantages, I would like to announce that today's recipe focuses on potatoes! I know many people who tell me that they are bored with the usual way of preparing their potatoes & ndash fries, puree, or baked. But the possibilities are much more!

There are so many options and ways to turn a potato garnish into a work of art that you simply have no excuse not to. And that's exactly what we will do today. Four words: baked golden potatoes. Believe me, they are just perfect! & # 128578

Crispy on the outside and creamy on the inside & ndash if you ask me, this is the ideal combination. Baked potatoes prepared in this way are, indeed, one of the best ways to serve potatoes. At the end you will have an incredibly tasty garnish, which is at the same time very easy to make!

Whenever I choose to prepare this recipe, everyone is impressed. But why are they so good?, you may be wondering. Because they are the perfect combination between baked and fried. Crispy on the outside, while the inside remains soft and tasty.

This recipe is inspired by the classic recipe of Hasselback potatoes. Although they look like a classic, the Hasselback is still a fairly recent invention. The method was first used at the Hasselbacken Hotel and Restaurant in Stockholm, Sweden, in the 1950s. By the way, the restaurant is still open and has this dish on the menu, if you are curious to see where it all started.

The name of the preparation reflects, in fact, the technique by which they are made and not a specific recipe. It's about how Hasselback potatoes are cut. This makes them so special: the potato is notched along, without the cuts reaching the other side. The potato thus acquires a form of fan or accordion.

But, because cutting is quite difficult to master and I like to keep things simple, our recipe has a small change. We will slice the potatoes whole. To keep their texture intact, we will arrange the potato slices vertically in the baking tray! This is my quick trick that makes this recipe so much easier! & # 128578

All you have to do is make sure you have enough potatoes on hand, because the tray needs to be completely filled so that all the potatoes stay in place. Don't worry if you haven't tried this method before - once you start preparing the recipe, you will realize that it is actually extremely easy.

You need a sharp knife and a sufficient amount of potatoes. And, if you want to make things even faster and easier, then a potato slicer is your best friend. The meal will be ready in the shortest time and all that remains to be done is to wait for the potato tray to get the golden color and the crispy crust!

You can keep everything simple and just add the potatoes to the pan, but you can also put a few extra toppings. These will be added over the potatoes before putting the tray in the oven & ndash so all the flavors will blend nicely. The result is wonderful, I promise! & # 128578

Potatoes are so good that they can be served as a main course! Just add a fresh salad next to and lunch is ready.

Ok, now that we have convinced you to try this recipe for golden potatoes in the oven, it's time to gather the ingredients and get to work! This dish is best when served fresh out of the oven, so invite your friends to a wonderful dinner. I promise everyone will be impressed, you just can't go wrong with these golden potatoes!


Baked golden new potatoes - tasty new potatoes!

A very tasty recipe for new potatoes prepared in the oven! It's not very fast, but simple!

INGREDIENT:

& # 8211 2 tablespoons olive oil or any vegetable oil

& # 8211 Other herbs or mustard - optional

METHOD OF PREPARATION:

1. Peel the potatoes, pour boiling water, put the pan on the fire, bring to a boil and simmer for 5-10 minutes, depending on the variety.

2. Drain the water with a strainer, transfer the potatoes back to the pan, add salt, oil, black pepper and paprika. Cover the pan with a lid and shake well, stirring the potatoes.

3. Add the potatoes in the form of baking greased with oil or lined with foil / baking paper and bake them in the preheated oven to 200 ° C for 20-30 minutes, depending on the variety, until they are almost ready.

4. Press the garlic with a knife or chop it, add it to the form, sprinkle the potatoes with thyme and basil, mix and cook for another 10-20 minutes.

Potatoes should be soft on the inside and golden crust on the outside. Serve sprinkled with fresh dill. The aroma is amazing!


Baked golden potatoes with garlic and rosemary

1. Preheat the oven to 260 degrees Celsius. Peel the potatoes, wash them, dry them well and cut them into quarters.

2. Grease a ceramic bowl with olive oil and put it in the oven until the oil heats up (about 3 minutes). Add the butter, let it melt, then add the potatoes, fresh rosemary and garlic, mixing everything to combine the flavors. Add salt and pepper to taste.

3. Leave the potatoes in the oven for about 35 minutes, until they get a golden crust. Check them from time to time so that they do not burn and return them halfway through the cooking time. At the end, take the rosemary from the potatoes and mix them once more.

Golden potatoes are best served with a red wine and any kind of meat, red, white or fish. They go especially with traditional dishes, such as boiled pork steak or baked beef steak.

If you feel like a delicious dish, but not very difficult to make, golden potatoes in the oven they are an ideal choice for a family meal or for a dinner with guests.


Baked golden potatoes with garlic and rosemary

1. Preheat the oven to 260 degrees Celsius. Peel the potatoes, wash them, dry them well and cut them into quarters.

2. Grease a ceramic bowl with olive oil and put it in the oven until the oil heats up (about 3 minutes). Add the butter, let it melt, then add the potatoes, fresh rosemary and garlic, mixing everything to combine the flavors. Add salt and pepper to taste.

3. Leave the potatoes in the oven for about 35 minutes, until they get a golden crust. Check them from time to time so that they do not burn and return them halfway through the cooking time. At the end, take the rosemary from the potatoes and mix them once more.

Golden potatoes are best served with a red wine and any kind of meat, red, white or fish. They go especially with traditional dishes, such as boiled pork steak or baked beef steak.

If you feel like a delicious dish, but not very difficult to make, golden potatoes in the oven they are an ideal choice for a family meal or for a dinner with guests.


Baked golden potatoes with garlic and rosemary

1. Preheat the oven to 260 degrees Celsius. Peel the potatoes, wash them, dry them well and cut them into quarters.

2. Grease a ceramic bowl with olive oil and put it in the oven until the oil heats up (about 3 minutes). Add the butter, let it melt, then add the potatoes, fresh rosemary and garlic, mixing everything to combine the flavors. Add salt and pepper to taste.

3. Leave the potatoes in the oven for about 35 minutes, until they get a golden crust. Check them from time to time, so that they do not burn and return them halfway through the baking time. At the end, take the rosemary from the potatoes and mix them once more.

Golden potatoes are best served with a red wine and any kind of meat, red, white or fish. They go especially with traditional dishes, such as boiled pork steak or baked beef steak.

If you feel like a delicious dish, but not very difficult to make, golden potatoes in the oven they are an ideal choice for a family meal or for a dinner with guests.


Golden potatoes with marinated pork grill

If Florin were a country, his traditional food would be grilled fries. He would unknowingly eat something like this, in the morning, at noon and in the evening, without a break on Sundays or holidays.

The french fries grill was his favorite food when I first met him and is his favorite food even now, 15 years later.

All good and beautiful, but eating the same soup every day (as they say) for so bitter weather can become boring. Not for Florin.

In my capacity as his wife, the fidelity he proves can only make me happy. Aside from the smell it leaves behind, I can't even say it's quantum physics to grill fries.

However, monotony annoys me. To make the same dish over and over again, in the same way, it’s not my style. So, being inventive and creative, even if the basic preparation remains the same, I still come up with an idea, with an addition, sometimes successful, sometimes not, just like that, to spice things up.

This time I decided to marinate the pork a little, although there is no need for tenderizing, just enough to give it another flavor.

I use this marinade for the beef I adore in my blood, but for Florin it has to be well made.

I have three favorite types of wines: dry red, semi-dry or semi-sweet roses (with fruity aroma) and homemade wine. Florin has only one, dry red, which, unfortunately, he stains with cola. I had a time when I marinated everything in wine. Now I have recovered and realized that it is better to drink wine than to put it in food.

The cumin seeds can be fried a little over high heat in a fat-free pan, until they start to jump like crazy and give off their aroma all around, because this way their taste will be more pronounced.

I pass the garlic through the press, I grind the hot pepper in the mortar, I fry the cumin seeds. I add all the marinade ingredients in a bowl and leave them in the fridge for half an hour.

Meanwhile, boil the peeled and chopped potatoes for 5 minutes in salted water.

You can then fry them in hot oil.

I chose to bake them because that way I have more time to spend with the dandelion and I don't have to take care of a sizzling pan.

I greased a pan with butter, put the boiled and drained potatoes in it, wrapped them well in butter and put them in the preheated oven.

When the potatoes become crusty and crispy on the outside but soft on the inside, remove and sprinkle with salt as desired.

In the meantime, I fried the meat drained from the marinade, which, if it reaches the pan, will blacken everything around it.

Put everything on a spacious plate, and with a little girl and two puppies following you, enchanted by the smell of food, take pictures for the blog.


Golden potatoes

Peel the potatoes, wash them, then cut them into larger cubes, and put potatoes in a pot with the secret of taste, boiled potato spices for 15 minutes. then drain the water and leave to cool.

Then in a saucepan put the oil on the heat, where we put the fried potatoes and turn them on one side and on the other until they turn golden.

Serve hot with grilled mushrooms, or with steaks, snacks, grills. ect.

Smoked ribs with sauerkraut and golden potatoes

We start with the ribs: wash them, grow them next to the bone, place them in an oven tray, pepper them,


Pan-fried potatoes, crispy and golden, with few calories! A simple and quick recipe

If you are tired of the classic boiled or fried potatoes in the pot, then find out that there are dozens of delicious recipes that you can prepare with this vegetable. How do you make baked potatoes, full of flavor, but with less oil and calories?

Super potato recipe in the pan

We all like french fries, but sometimes we just feel the need to try different side dishes, a little easier in terms of calories or how to cook.

Did you know that you can make a much healthier version of french fries with less oil? For this pan-fried potato recipe you need the following ingredients:

  • potatoes
  • about garlic cloves (garlic powder)
  • a drop of oil
  • dried thyme
  • salt and pepper

How to prepare the best recipe for baked potatoes?

We chose to use one Regis Stone Copper Pan 28 CM, because it has a special triple layer, non-stick, which gives the effect of hot stone and prevents food sticking. I peeled the potatoes, chopped them into medium-sized cubes, small enough to fit in the pan.

I put the pan on the fire and added a drop of oil, letting it heat up. When we feel that the oil has become hot, we add the potato pieces, which we leave to fry a little, so that they catch a crispy crust and copper on the outside.

Then add some water, so that the potatoes are half covered and put the lid on. Meanwhile, we grind a few cloves of garlic. We also check the potatoes with a fork and when we feel that they have softened and are done properly, we add the crushed garlic or powder, salt and pepper to taste, we sprinkle some thyme and that's it! Our super pan-fried potato garnish is ready!

I prepared the recipe & icircn Regis Stone Copper Pan 28 CM, a cooking tool with which any recipe, no matter how daring it may seem, becomes a real child's play. The hot stone effect prevents food from sticking together and the appearance of burn marks, so that you can cook with less oil, not at all! & Icircn pans from Regis Stone range you can make delicious steaks, sweet pancakes, fluffy omelets or delicious side dishes!

Regis Stone Copper Pan 28 CM it has a stainless steel base, which allows the heat to be distributed evenly during cooking, so that you don't have to worry about the ingredients sticking together. In addition, the great advantage is that you no longer have to cook with oil or butter to prevent sticking, but only to taste the food.

Sometimes it is not enough to have fresh ingredients or culinary talent, but also quality cooking tools! Stop sitting on the kitchen, so equip your kitchen with a super frying pan. Regis Stone range!


Golden potatoes with marinated pork grill

If Florin were a country, his traditional food would be grilled fries. He would unknowingly eat something like this, in the morning, at noon and in the evening, without a break on Sundays or holidays.

The french fries grill was his favorite food when I first met him and is his favorite food even now, 15 years later.

All good and beautiful, but eating the same soup every day (as they say) for so bitter weather can become boring. Not for Florin.

In my capacity as his wife, the fidelity he proves can only make me happy. Aside from the smell it leaves behind, I can't even say it's quantum physics to grill fries.

However, monotony annoys me. To make the same dish over and over again, in the same way, it’s not my style. So, being inventive and creative, even if the basic preparation remains the same, I still come up with an idea, with an addition, sometimes successful, sometimes not, just like that, to spice things up.

This time I decided to marinate the pork a little, although there is no need for tenderizing, just enough to give it another flavor.

I use this marinade for the beef I adore in my blood, but for Florin it must be well made.

I have three favorite types of wines: dry red, semi-dry or semi-sweet roses (with fruity aroma) and homemade wine. Florin has only one, dry red, which, unfortunately, he stains with cola. I had a time when I marinated everything in wine. Now I have recovered and realized that it is better to drink wine than to put it in food.

The cumin seeds can be fried a little over high heat in a fat-free pan, until they start to jump like crazy and give off their aroma all around, because this way their taste will be more pronounced.

I pass the garlic through the press, I grind the hot pepper in the mortar, I fry the cumin seeds. I add all the marinade ingredients in a bowl and leave them in the fridge for half an hour.

Meanwhile, boil the peeled and chopped potatoes for 5 minutes in salted water.

You can then fry them in hot oil.

I chose to bake them because this way I have more time to spend with the dandelion and I don't have to take care of a sizzling pan.

I greased a pan with butter, put the boiled and drained potatoes in it, wrapped them well in butter and put them in the preheated oven.

When the potatoes become crusty and crispy on the outside but soft on the inside, remove and sprinkle with salt as desired.

In the meantime, I fried the meat drained from the marinade, which, if it reaches the pan, will blacken everything around it.

Put everything on a spacious plate, and with a little girl and two puppies following you, enchanted by the smell of food, take pictures for the blog.


Video: Τυρόπιτα Σουφλέ!!! Σαν Μπουγάτσα ΤΣΑΛΑΚΩΤΗ με Λίγα Υλικά σε μόνο 10 λεπτά!Cheese pie Live kitchen


Comments:

  1. Stanton

    I consider, that you are not right. I suggest it to discuss. Write to me in PM.

  2. Mekhi

    I confirm. It was and with me. We can communicate on this theme.

  3. Shalkis

    It agree, it is the remarkable answer

  4. Wain

    And then that.



Write a message