Food recipes
POMMES DE TERRE MACAIRE
POMMES DE TERRE MACAIRE Potato Cakes 2 body weight (1 kg) floury potatoes, these types of as Russets 10 tablespoons (150 gr) unsalted butter salt and white or black pepper Bake the potatoes inside their skins — in exc...
POMMES DE TERRE MACAIRE
Potato Cakes
2 body weight (1 kg) floury potatoes, these types of as Russets
10 tablespoons (150 gr) unsalted butter
salt and white or black pepper
Bake the potatoes inside their skins — in excess of 50 minutes within a 450° F (230° C) oven, relying upon their measurement — and cut them within fifty percent. One at a year, keep the scorching potatoes within just a hand safe with a pad or folded towel and spoon out the insides. Mash the potato pulp with a fork, introducing 7 tablespoons (100 gr) of the butter and seasoning with salt and pepper. Soften the currently being butter within a major, large frying pan. Divide the mashed potato inside 4 and style every single aspect into a cake approximately ¾ inch (2 cm) thick. About medium warm, brown the cakes very well upon one facet, 5 to 8 minutes, right before turning to brown the other aspect. Serves 4.
Potato Cakes
2 body weight (1 kg) floury potatoes, these types of as Russets
10 tablespoons (150 gr) unsalted butter
salt and white or black pepper
Bake the potatoes inside their skins — in excess of 50 minutes within a 450° F (230° C) oven, relying upon their measurement — and cut them within fifty percent. One at a year, keep the scorching potatoes within just a hand safe with a pad or folded towel and spoon out the insides. Mash the potato pulp with a fork, introducing 7 tablespoons (100 gr) of the butter and seasoning with salt and pepper. Soften the currently being butter within a major, large frying pan. Divide the mashed potato inside 4 and style every single aspect into a cake approximately ¾ inch (2 cm) thick. About medium warm, brown the cakes very well upon one facet, 5 to 8 minutes, right before turning to brown the other aspect. Serves 4.