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Knusprig knusprig fantastisches Bratkartoffelrezept. [homemade]

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Knusprig knusprig fantastisches Bratkartoffelrezept. [homemade]

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2 Comments

2 Comments

  1. AshleyJoySoares

    November 8, 2019 at 6:36 pm

    Why the baking soda?

  2. chakrashaker

    November 8, 2019 at 6:36 pm

    Here is the full recipe in a youtube video:

    <iframe width=”560″ height=”315″ src=”[https://www.youtube.com/embed/IvPkBNGqncM](https://www.youtube.com/embed/IvPkBNGqncM)” frameborder=”0″ allow=”accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture” allowfullscreen></iframe>

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    To start well we list supplies and ingredients: 4 Large Russet (crispier outside fluffier interior) or Yukon gold with a little creamier on the interior but with a little less crisp. Really you can use any potatoes your want, just make sure to follow the other steps closely. 1/2 teaspoons baking soda 2 tablespoon salt (Kosher preferably) 10-12 tablespoons of Olive oil ( You can use butter for sweeter crisp or duck/good fat to really kick it up a notch.) 1 tablespoon minced or fresh Garlic 1 Small hand-full Rosemary 1 pinch of parsley (optional) 1 tablespoon shaved Parmesan cheese (optional…But not really common.) Start by cutting the potatoes into 1.5″- 2″ pieces try and make most of the pieces relatively the same size to allow them to par boil evenly. Pour 10 tablespoons of olive oil in a pan with garlic and rosemary chopped finely. Slowly heat and stir occasionally. Pre-heat your oven to 450 degrees celsius Do not allow the garlic to burn. once the potatoes are finished boiling (roughly 10-15 minutes) strain them into the sink into some type of strainer. Once you have drained them add the olive oil to the pot. Strain out the rosemary and garlic chunks to use them later. Now the oil is infused with a beautiful flavour of garlic and rosemary. Toss the potatoes around a little in the pot trying to create a little texture on the outside of the potatoes as the edges break down. This is going to help us achieve a high level of crisp. Lay out the potatoes on a baking pan making sure to leave enough space so each one has its own spot, the surface area of the pan actually creates the crisp. Do not over crowed the pan. Cook for roughly 15-20 minutes. Check then after 15 minutes to see how crispy they are, if you like it take the pan out and flip them, if you want them crispier leave in for 5 more minutes. Once they are crispy enough to your liking flip and cook the other side for the same amount of time, keep a close eye on them after 15 minutes. Once they are finished cooking remove them and gently toss them into a bowl, sprinkle garlic and rosemary evenly. Plate and add 1 tablespoon shaved parmesan cheese and a pinch of freshly chopped parsley. Enjoy.

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