Potato Patties

Aloo Bhaat - Potato Rice

 

Eggs with Potato and Mushrooms Fry

 

Aloo Egg Bhurji - Scrambled Eggs with Potato

 

Aloo Lachha - Potato Mixture

 

How to Make Muhennetut perunat - Finnish stewed potatoes

Potato Curry Aloo Masala

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Fish and Chips

Ingredients

For the fish:

125g/4oz plain flour
125g/4oz corn flour
Salt
Enough cold water to form a batter
4 cod/haddock/monkfish (or any other suitable flaky fish) fillets

For the chips:

4 White Potatoes, Maris Piper preferably
1 litre/1¾ pint vegetable oil for deep-frying
Sea salt

To Serve:

1 lemon, wedged
Sprig of parsley, to garnish
Sea salt
Vinegar

Materials

Fish and chips involves deep frying and can be dangerous and should only be performed with care. It is a leading cause of house fires in England, and further, may spill hot oil, causing severe burns.




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French Fried Potatoes

Ingredients

1 kg. Large potatoes

oil to deep fry

salt to taste



Method

Peel and cut potatoes into long fingers, 1/2" square across.

Put in chilled water for 10 minutes.

Drain and dab on clean kitchen towel.

Heat oil in a deep frying pan till smoky.

Add some fingers at a time.

Allow to fry till just a tinge of golden appears.

Drain, keep aside.

Just before serving, return to hot oil.

Fry further till golden and crisp.

Drain and remove excess oil.

Add salt and toss.

Serve hot and crisp with tomato ketchup.

Wachauer Aprikosenknodel (Apricot Dumplings)

INGREDIENTS

1 pound cold cooked potatoes
3 3/4 cups all purpose flour
3/8ths cup butter
1 egg yolk
Pinch salt
12 whole apricots
12 lumps of sugar
1 1/4 cups white bread crumbs
1/4 cup fine sugar
Cinnamon
3 tablespoons brandy

SAUCE:
10 apricot halves
1/4 cup apricot juice
1/4 cup brandy

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Batatas harras (Lebanese spiced potatoes)

Ingredients

900 g potatoes, peeled and chopped into small chunks
160 ml olive oil
garlic to taste, peeled and sliced
Fresh chillies to taste, finely chopped
Salt
coriander leaves to taste, finely chopped

Method

Heat the oil in a deep frying pan and add the potatoes.
Cook over a medium heat and when they are soft, add the garlic and chillies.
Cook for a few minutes until the garlic is golden.
Add salt to taste.
Mix in the chopped coriander, stir and serve.

Baked potatoes

Ingredients

1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt

2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese

Directions

Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.

Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Patatas bravas (TM)

A nice and spicy potato dish made in a Thermomix and is often served as a tapa.

900 g potatoes, cubed
1 large onion, cut into quarters
Garlic, to taste
50g olive oil, plus extra for frying the potatoes
1 MC white wine
400g tinned tomatoes
2-3 guindilla peppers
Salt


Method

Put the onion and garlic in the bowl, and chop 7 seconds / Speed 7.
Add the oil MC off, 10 minutes / Temp. Varoma / Speed 2½.
Add the wine, MC on, 4 minutes / Temp. Varoma / Speed 3.
Add the tomatoes and salt, 10 minutes / Temp. Varoma / Speed 2.
Incorporate the guindillas and blend 40 seconds / Speed 1-9 progressively, for a smooth sauce. Use a lower speed for less time if you prefer it to have some texture.
In the meantime, fry the potatoes in olive oil, empty them into a dish and pour over the sauce.

Bográcsgulyás (Goulash)

Ingredients

2 medium onions, roughly chopped
2 tablespoons lard
1.1 kg stewing steak, cubed
5 cloves garlic, crushed with a few caraway seeds and a little salt
2 tablespoons Hungarian paprika
2.8 litres warm beef stock
½ a tin of chopped tomatoes
2 green peppers, cut into rings
500 g potatoes, diced

Method

Preheat the lard to a low temperature in large pan.
Add the onions, and stew until glossy, but not brown.
Add the beef cubes and cook for about 10 minutes, stirring occasionally.
Remove from the heat, add the garlic mixture and the paprika and stir.
Once the paprika has stewed for 20 seconds or so, add the warm beef stock. Do not allow the paprika to over cook or it will taste bitter.
Return to the heat, cover and stew, still at a low temperature, for about an hour.
Add the tomatoes and peppers and simmer slowly for a further 30 minutes, adding to water, to maintain a soup-like consistency if necessary.
Finally, add the potatoes and cook until they are done.
Serve with small dumplings, which should be added a few minutes before the end of the cooking time.

Thai prawn baked sweet potatoes

Ingredients

2 medium-sized sweet potatoes or 4 small ones - use about the same amount as you would for jacket potatoes.
2 tablespoons groundnut oil
Juice from 2 limes and grated zest from 1 lime
1 tablespoon of Thai red curry paste
2 tablespoons brown sugar or jaggery
sea salt and freshly ground black pepper
350 g raw prawns, peeled and de-veined
2 tablespoons of desiccated coconut
A handful of fresh basil leaves, roughly torn
A small (142 ml) pot of sour cream




Method

Preheat the oven to 200° C (400° F - gas 6)
Place the sweet potatoes on a baking tray as they tend to leave a sticky residue while cooking
Bake for about 45 to 55 minutes or until soft to the press
Meanwhile, mix the oil, lime juice, Thai paste, sugar and seasoning
Stir in the prawns and marinate while the potatoes cook
Put the grill on high, slide the prawns on to a foil-lined grill tray, pour over most of the marinade and grill for 4 minutes, turning once, but basting with the marinade
Sprinkle the coconut over the prawns and return to the grill for a minute so it toasts and browns a little
Cut a cross in the top of the potatoes and with a cloth, squeeze them together to split them open
Spoon in the prawn mixture and a little marinade
Garnish with sour cream and torn basil leaves
Serve hot with a green salad and fresh tomatoes.

Potato Chips - South Indian

Ingredients :

5-6 potatoes
Oil for frying
¼ tea spoon Red chilly powder
½ tea spoon mango (aamchur) powder
Salt to taste




Method :

Peel the skin of the potatoes and cut it into long and thin strips.

 Add salt according to taste. 

Heat around ½ liter of oil for frying.

 Put the cut potatoes in the pan for frying for around 2-3mins.

 When the potatoes become little pinkish in color and crisp remove it on a tissue paper to soak the excess oil from the potatoes.

 Now add red chilly powder and mango powder.

Your delicious and simple Finger chips are ready to eat.