Grab some small potatoes and throw them into something you can put in the oven. After washing the tubers, salt them heavily. No. Even more. No. More than that. Yes. That’s it. Perfection.
Set the oven between 150 and 180 degrees Celsius and roast the potatoes. You want to see the skin starting to parch, loosening from the flesh, and slightly browning. The potatoes are boilling in their own juices, so they are going to end fluffy. Twenty to thirty minutes in the oven should suffice.
While the potatoes are in the oven, go get a small pot, three cloves of garlic and, if you can manage, a twig of rosemary. Smash the garlic, unpeeled, put a generous amount of olive oil in the pot and fry the cloves, until golden, along with the rosemary. Remove the solids with a spoon after fried. You now have aromatized olive oil.
Take the spuds from the oven, brush the excess salt off, set them on a board and give them a light tap. You should hear a pop as the skin breaks. Go ahead. Let out that pent up aggression. Done? Good.
Put the potatoes on your plate, drizzle with the olive oil, sprinkle some black pepper and, if you have it, a touch of nutmeg. Fresh; the powdered one is almost flavourless and is more expensive. Buy a whole nut.
Congratulations.
You just made batatas a murro (punched potatoes). Enjoy with some bread and, of you are a drinker, a glass of red wine. Peasants food is the best food.
Preheat oven to 450.
Wash two or three potatoes.
Cut potatoes length wise, not too thick, not too thin.
Tossed potatoes into mixing bowl with a dash of olive oil and seasoned with salt and pepper to your liking.
Place on baking sheet and cook an oven 20 to 25 minutes or until crispy Brown.
In a medium size bowl mix equal parts, ketchup, mayonnaise, and a few shakes of Tabasco sauce.
Remove fries from oven place on a plate and sprinkle a bit of shredded cheese of your liking serve and enjoy.
Step 1 stab with fork step two use potato button in microwave. Step 3 cut in half and put literally anything on it it doesn’t matter what it’ll be yummy.
All the “sensor cook” microwaves have it in their menu. If you have one with that feature the code for it is probably on the inside of the door. It’s like the only food where the sensor cook works well for me.
So, use a fork to stab air vents in russet potatoes. Slather them in cooking oil / vegetable oil. Add spices like ground black pepper, season salt, whatever suits you. Wrap them in foil. Bake on a pan (the oil may leak into the bottom of your stove otherwise). The rest, I’m sure you can figure out.
Cut them lengthwise and dump in butter and sour cream. Delicious.
Anyone have some favorite potato recipes to share?
Grab some small potatoes and throw them into something you can put in the oven. After washing the tubers, salt them heavily. No. Even more. No. More than that. Yes. That’s it. Perfection.
Set the oven between 150 and 180 degrees Celsius and roast the potatoes. You want to see the skin starting to parch, loosening from the flesh, and slightly browning. The potatoes are boilling in their own juices, so they are going to end fluffy. Twenty to thirty minutes in the oven should suffice.
While the potatoes are in the oven, go get a small pot, three cloves of garlic and, if you can manage, a twig of rosemary. Smash the garlic, unpeeled, put a generous amount of olive oil in the pot and fry the cloves, until golden, along with the rosemary. Remove the solids with a spoon after fried. You now have aromatized olive oil.
Take the spuds from the oven, brush the excess salt off, set them on a board and give them a light tap. You should hear a pop as the skin breaks. Go ahead. Let out that pent up aggression. Done? Good.
Put the potatoes on your plate, drizzle with the olive oil, sprinkle some black pepper and, if you have it, a touch of nutmeg. Fresh; the powdered one is almost flavourless and is more expensive. Buy a whole nut.
Congratulations.
You just made batatas a murro (punched potatoes). Enjoy with some bread and, of you are a drinker, a glass of red wine. Peasants food is the best food.
I’m probably the worst person to give this advice to because I already used so much salt. Sounds great, though! I’ll have to give this a try.
This one is the very best!
I have actually made that one a couple of times! It is very good.
Preheat oven to 450. Wash two or three potatoes. Cut potatoes length wise, not too thick, not too thin. Tossed potatoes into mixing bowl with a dash of olive oil and seasoned with salt and pepper to your liking. Place on baking sheet and cook an oven 20 to 25 minutes or until crispy Brown. In a medium size bowl mix equal parts, ketchup, mayonnaise, and a few shakes of Tabasco sauce. Remove fries from oven place on a plate and sprinkle a bit of shredded cheese of your liking serve and enjoy.
Step 1 stab with fork step two use potato button in microwave. Step 3 cut in half and put literally anything on it it doesn’t matter what it’ll be yummy.
I don’t think I’ve ever seen a microwave with a potato button.
All the “sensor cook” microwaves have it in their menu. If you have one with that feature the code for it is probably on the inside of the door. It’s like the only food where the sensor cook works well for me.
I’ve never heard of that. I’ll have to check.
For a better baked potato, cover the skin in butter, olive oil, rosemary, and a dash of salt or MSG. Wrap in foil then bake.
This is the substance of my recipe note as it appears on disk:
prep: fork ventilation oil spices 425 degrees 63 minutesSo, use a fork to stab air vents in russet potatoes. Slather them in cooking oil / vegetable oil. Add spices like ground black pepper, season salt, whatever suits you. Wrap them in foil. Bake on a pan (the oil may leak into the bottom of your stove otherwise). The rest, I’m sure you can figure out.
Cut them lengthwise and dump in butter and sour cream. Delicious.
Potatoes with cowboy butter!
https://www.foodnetwork.com/recipes/food-network-kitchen/cowboy-butter-bathed-potatoes-20244293
That “cowboy butter” sure is something.