Bulk Producing Potato Croquettes at Home

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Bulk Producing Potato Croquettes at Home
Author: 
Recipe type: Potatoes
Cuisine: French
Serves: 2kg
 
Potato croquettes are an all-time favorite with their creamy inside and super-crispy shell. Made in small quantities, they are actually quite a hassle to make, especially considering that they are an accompaniment. Today we're going to make these in bulk, allowing you to freeze the croquettes and use them as required without all the hassle.
Ingredients
Main Ingredients
  • 2kg Roughly mashed potato
  • 60ml Full cream milk
  • 2 Tbs Salt
  • 1 Tsp White pepper
  • 4 Tbs Dried onion flakes
  • 4 Egg yolks, beaten
  • 6 Tbs All-purpose flour
For the Coating:
  • Eggs, beaten
  • All- purpose flour
  • Finely crushed cornflakes or breadcrumbs
Special Equipment
  • Sausage stuffer
  • 300mm Ruler or strip of rigid plastic
Instructions
  1. To start, place 2kg of roughly mashed potato in you mixer bowl.
  2. Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
  3. Combine 4 egg yolks with 60ml of full cream milk and pour this in.
  4. Place the bowl on your mixer with the dough hook attached and mix the mash until totally combined. This will take about 5 minutes. You can also mix it by hand if you don't have a mixer.
  5. Attach the funnel of your choice to your sausage stuffer. I am using a 35mm funnel, but you can go with any diameter of your choice.
  6. Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
  7. Close the hopper and advance the plunger.
  8. For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
  9. The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
  10. Advance the mixture along the funnel until it reaches the end of the funnel.
  11. Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
  12. As it nears the end of the ruler, slice the potato off clean.
  13. Roll the log of potato from the ruler into a large pan.
  14. Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
  15. Cover the pans and transfer them to your freezer overnight.
  16. The following day you will need a bowl of all-purpose flour, whisked eggs, and a bowl of finely crushed cornflakes or breadcrumbs. These quantities are all dependent on how much potato you processed.
  17. Take a little of the flour and sprinkle it over a couple of large platters. This is where the coated croquettes will sit waiting to be fried, and the flour will prevent the coating from sticking to the platter and getting damaged.
  18. Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
  19. Working with one portion at a time, dredge the croquette in the flour.
  20. Roll the potato in the egg to wet all of the flour.
  21. And then into the crumb to get a good solid coating all over.
  22. Transfer this this to one of the platters and continue with the remaining croquettes.
  23. To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
  24. Carefully add the croquettes to the oil and fry them for 3 to 4 minutes. Give them a gentle stir every minute to ensure even browning. You can also par-fry for 60 seconds to set the coating, remove from the oil, cool and refreeze for super-quick croquettes in the future.
  25. Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
  26. Serve the croquettes piping hot as an accompaniment to your main course.
  27. Thanks for joining us today, please subscribe, like, and share, and we'll see you again tomorrow.

 

Microwave Potato Crisps – How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!

Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price. You can find the printable recipe on our website http://Whats4Chow.com --- or below in this description! This is episode #774 with Whats4Chow - please subscribe for notifications and updates. Ingredients 2-3 Large potatoes 30ml Kosher salt 500ml Cheap white vinegar 500ml Water A little oil for brushing Instructions To start, use a razor-sharp knife to slice these into wafers of 1mm thickness. Using long smooth cutting strokes will result in more even slices. Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl. Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved. Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices. After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel. Fold the open half over the slices and pat them dry. Repeat this until all of the slices are dried. Place a square of baking parchment on a plate and arrange some of the slices over the parchment. Brush the slices lightly with oil, turn them over and brush the reverse sides as well. Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly. Continue microwaving batches until all of the crisps are done. The crisps will keep crispy for up to a week in an air-tight container. And there we have it, a mountain of crisps, from just 2 potatoes.


Microwave Potato Crisps - How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!
Author: 
Recipe type: Snack Food
 
Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price.
Ingredients
  • 2-3 Large potatoes
  • 30ml Kosher salt
  • 500ml Cheap white vinegar
  • 500ml Water
  • A little oil for brushing
Instructions
  1. To start, use a razor-sharp knife to slice these into wafers of 1mm thickness.
  2. Using long smooth cutting strokes will result in more even slices.
  3. Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl.
  4. Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved.
  5. Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices.
  6. After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel.
  7. Fold the open half over the slices and pat them dry.
  8. Repeat this until all of the slices are dried.
  9. Place a square of baking parchment on a plate and arrange some of the slices over the parchment.
  10. Brush the slices lightly with oil, turn them over and brush the reverse sides as well.
  11. Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly.
  12. Continue microwaving batches until all of the crisps are done.
  13. The crisps will keep crispy for up to a week in an air-tight container.
  14. And there we have it, a mountain of crisps, from just 2 potatoes.

 

Batch Processing French Fries – Homemade Par-Fried French Fries to Save Time & Money!!!

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Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Author: 
Recipe type: Accompaniments
Serves: 1200g
 
On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
Ingredients
  • 1200g Potatoes
  • 30g Salt
  • 250ml Cheap white vinegar
  • Boiling water to cover
Instructions
  1. The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
  2. Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
  3. Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
  4. After this time you will visibly see how cloudy the water is.
  5. Strain the fries through a large colander and rinse them thoroughly.
  6. Tip the fries out onto a large dish towel and pat them dry thoroughly.
  7. Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
  8. Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
  9. After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
  10. To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
  11. You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.

 

The Most Amazing Hot Dog Recipe – The Incredible Chip Dog – The Hot Dog with EVERYTHING!!!

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The Most Amazing Hot Dog Recipe - The Incredible Chip Dog - The Hot Dog with EVERYTHING!!!
Author: 
Recipe type: Fast Food
Cuisine: American
Serves: 2
 
Today is the final episode in our short series covering incredible and unusual hotdogs. You can check out the entire series by clicking the info button on the screen. Today's featured hotdog is the inimitable chip dog. Tasty and aromatic cheese griller sausages with fresh lettuce, more cheese and a healthy dose of french fries all wrapped in a tortilla makes for a full meal in one easy to manage package.
Ingredients
For 2 Chip Dogs
  • 4 Cheese griller sausages
  • 2 Handfuls of fresh frilly lettuce
  • 4 Handfuls of ready to fry French fries
  • 80g Mature cheddar cheese, grated
  • 2 x 12 inch (30cm) tortillas
  • Tomato sauce and mustard to garnish
Instructions
  1. To make 2 chip dogs you need 4 cheese griller sausages, 2 handfuls of fresh crunchy frilly lettuce, 4 handfuls of cut french fries, 80g of grated mature cheddar and 2 large tortillas.
  2. Fry the chips until crisp and golden, then transfer them to a low oven to keep warm.
  3. Drop the cheese grillers into the oil and fry these for 60 to 90 seconds. The grillers fry very quickly so keep an eye on them... as soon as they start to blister on the skin, they must be removed from the oil.
  4. Place a tortilla on a large platter and arrange a generous handful of lettuce in a stripe across the center of the wrap making sure some of the frilly ends stick out past the edge of the tortilla.
  5. Arrange a generous helping of the french fries on top of the lettuce.
  6. Garnish the fries with tomato sauce and mustard.
  7. Place 2 of the cheese grillers on top of the fries with a slight overlap and the ends protruding over the edges of the tortilla.
  8. Sprinkle 40g of the cheese over this.
  9. Roll up the tortilla to enclose everything and secure this with 2 toothpicks. Continue with the second dog and serve immediately with the accompaniments of your choice.
  10. And there it is, the inimitable chip dog.... pure art in a wrap.

 

Guinness Glazed Steak with Leprechaun Mash – St Patrick’s Day Special Glazed Steak Recipe!!!

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Guinness Glazed Steak with Leprechaun Mash - St Patrick's Day Special Glazed Steak Recipe!!!
Author: 
Recipe type: Steak / St Patrick's Day
Cuisine: Irish
Serves: 2
 
Tomorrow is St. Patrick's day and to celebrate, we're going to grill an incredible Guinness glazed steak and serve this up on a bed of Leprechaun mash.
Ingredients
For the Glaze / Marinade
  • 150ml Guinness stout
  • 30ml Demerara sugar
  • 100ml Worcestershire sauce
  • 15ml Tomato sauce
  • 5ml Salt
For the Steak
  • 2 x 250g Sirloin steaks
  • 30g Butter
To Sreve
  • 600g Prepared mashed potato
  • 25g Garlic chives
  • 25g Parsley
  • 125ml Sour cream
Instructions
  1. Starting with the glaze, which is also the marinade. In a jug combine the salt, tomato sauce, Demerara sugar, Guinness stout and Worcestershire sauce and stir this until all of the sugar and salt has dissolved.
  2. Place the sirloin steaks in a stainless steel tray and pour in the marinade. Allow this marinate for 2 hours, turning the steaks every 30 minutes.
  3. minutes before the end of the marinating time, roughly chop the chives and parsley.
  4. Place these in a tall jug along with the sour cream.
  5. Use your stick blender to machine this until fine.
  6. Pour the mixture into the prepared mashed potato and mix it in thoroughly.
  7. Cover the mash and keep it warm.
  8. Remove the steaks from the marinade and put these aside.
  9. Heat a large pan over medium high heat and pour in the marinade. Bring this to a boil, lower the heat and simmer the marinade until it has reduced to half. Stir continuously while the glaze reduces.
  10. Remove this from the heat and put it aside.
  11. Heat another pan over medium high heat and 30g of butter.
  12. Grill the steaks for 3 to 4 minutes per side for medium rare or until done to your liking.
  13. Remove this pan from the heat and return the glaze to the heat.
  14. Add the steaks to the glaze and wipe them around the pan until completely coated and glossy.
  15. To serve, pipe the green mash onto a serving platter to form a platform for the steak.
  16. Transfer the steak to a cutting board and slice it at an angle into strips.
  17. Lift the steak up and place it on top of the mash.
  18. Drizzle the steak with half of the leftover glaze and serve immediately.

 

Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

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How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

How to Make Potato Bun Burgers – Delicious Crispy Deep Fried Potato Bun Burgers – Gluten Free Friend

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How to Make Potato Bun Burgers - Delicious Crispy Deep Fried Potato Bun Burgers - Gluten Free Friend
Author: 
Recipe type: Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Potato bun burgers are real good fun, and a great way to combine your fries with your burger. They also make it possible for people on wheat restricted diets to enjoy an amazing burger.
Ingredients
For 2 Burgers
  • 2 Large potatoes
  • 400g Ground beef
  • 15ml Salt (non-iodated)
  • 15ml Dry chilli flakes
  • 15ml Dried garlic granules
  • 12 slices melting cheese of your choice
  • Frilly lettuce
  • 3 Cocktail tomatoes
  • Ketchup or sauce of your choice
Instructions
  1. Place the large potatoes in a pot and cover them with boiling kettle water. Heat the pot over high heat and boil the potatoes until they are tender. This timing will vary depending on the variety of potatoes you're using.
  2. In the meantime place the ground beef in a mixing bowl and add the salt, chilli flakes and dried garlic granules.
  3. Get in there with your hands and massage this all together.
  4. Slice the cheese into thin slices, slice the cherry tomatoes and take enough frilly lettuce.
  5. Use your burger press to form 4 x 100g patties and transfer these to your refrigerator.
  6. Remove the boiled potatoes from the pot and cool them under cold running water.
  7. Use a sharp knife to slice a bit off of each flat side of the potatoes, then cut the potatoes through the center length-ways.
  8. Half fill a large pan with oil and heat this to 180c or 350f.
  9. Carefully lower the potatoes into the oil and fry them until crisp and golden on both sides.
  10. Remove the potatoes and drain any excess oil on kitchen paper.
  11. Heat another pan over medium high heat and add 15g of butter.
  12. Grill the burger patties for 2 to 3 minutes on the first side.
  13. Flip the patties over and top the patties with the cheese. Continue grilling until the cheese starts melting. Stack the patties in pairs.
  14. Place one of the fried potato pieces on a serving platter and top this with lettuce.
  15. Place a burger patty stack on top of this.
  16. Top the stack with sliced tomato and a drizzle of ketchup.
  17. Finish this off with the top potato and you're ready to feast.

 

Deep Fried Mash Potato Croquettes – Super-Crisp on the Outside, Soft & Creamy on the Inside!!!

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Deep Fried Mash Potato Croquettes - Super-Crisp on the Outside, Soft & Creamy on the Inside!!!
Author: 
Recipe type: Potato
Serves: 24
 
Yesterday we looked at delicious oven baked mash potato. Today we're going to make crispy deep-fried mashed potato croquettes. This recipe can be made equally successfully with instant mash or real homemade mash.
Ingredients
  • 500g Cooked and mashed potato (or instant)
  • 100g Diced pepperoni or salami
  • 250ml All-purpose flour
  • 6 Eggs, beaten
  • 500ml Fine breadcrumbs
  • Oil fry deep-frying
Instructions
  1. Mix the diced pepperoni into the potato. You can experiment with all sorts of alternatives here.... flaked fish, smoked chicken, or really anything you fancy.
  2. Cover the mash and allow it to cool to room temperature.
  3. Place 2 x 12 hole silicon mini muffin pans on a baking sheet.
  4. Fill the holes with potato mixture.
  5. Transfer the muffin trays to your freezer until the potato pucks are frozen solid.
  6. To coat the croquettes, pop a potato puck from the mold.
  7. Dip it in the egg.
  8. Dredge it in the flour to coat, then back into the egg to wet all of the flour.
  9. Dredge the potato in the breadcrumbs to get a good solid coating, then transfer it to large platter that has been sprinkled with breadcrumbs. The layer of breadcrumbs prevents the croquette from sticking to the plate which would result in damaged coating.
  10. Continue this process until all of the croquettes are coated. Allow the coating to set for 20 minutes before continuing.
  11. Half fill a large pan or wok with oil and heat this to 160c or 320f.
  12. Carefully drop the croquettes into the oil in batches and fry each batch for 4 to 5 minutes until super-crisp and golden.
  13. Remove the croquettes from the oil and drain on kitchen paper.
  14. And there it is.... a whole load of amazingly crispy, golden and tasty deep-fried potato croquettes.

 

Oven Baked Mashed Potatoes – Crispy on the Outside, Tasty and Creamy on the Inside!!!!!

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Oven Baked Mashed Potatoes - Crispy on the Outside, Tasty and Creamy on the Inside!!!!!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Today we're baking a very special accompaniment to grace your plate along your main dish. These oven baked mash potatoes are beautifully crispy on the outside, and super-creamy and tasty on the inside.
Ingredients
  • 800g Potatoes
  • 2 Eggs
  • ½ Onion, diced
  • 250ml Salami, diced
  • 30g Butter
  • Salt and pepper to season
  • 60ml Fine breadcrumbs
Instructions
  1. Peel the potatoes and cut them into cubes. Transfer them to a pot and pour in enough boiling kettle water to cover.
  2. Place the pot over high heat, bring it to a boil and let this to continue until the potatoes are very tender. The timing for this step will vary depending on the variety of potatoes you're using.
  3. While the potatoes cook, peel and dice the onion. Fry this gently in a little butter until tender, about 5 to 6 minutes.
  4. Cut the salami into small cubes, measure out the butter and crack 2 eggs.
  5. You will also need salt and pepper to season.
  6. Once the potatoes are tender, drain the water and transfer the potatoes to your food processor. Add all of the other ingredients as well, and season liberally with salt and pepper.
  7. Process this until the mash is smooth. Notice that most of the salami bits are still in tact.
  8. Transfer the mash to piping bag fitted with a large star nozzle.
  9. Place a cylinder mold on a baking sheet and sprinkle fine breadcrumbs into mold until the base in the cylinder is covered.
  10. Pipe the mash into the cylinder until it is half filled, about an inch thick.
  11. Sprinkle more breadcrumbs over the top, this time more sparingly so as not to hide the piping pattern.
  12. Lift the mold upwards leaving the mash behind, then continue with next tower.
  13. Bake the mash towers in a preheated oven at 250c or 480f for 15 to 20 minutes until lightly golden and crispy.
  14. And there it is.... tasty, crispy oven baked mash towers.

 

How to Make Fake Roast Potatoes – The Quickest Roast Potatoes Ever!

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How to Make Fake Roast Potatoes - The Quickest Roast Potatoes Ever!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
A few episodes back when we quick roasted a sugar chilli pork neck, I mentioned that I'd share the secret to quick roast, or fake roast potatoes. The question is why would you do this? Firtsly, when your main roast is big, you may not have space in the roasting pan for roast potatoes. Secondly, if your roasting time is shorter than normal, it is not practical to roast potatoes.... this solves the problem. Thirdly, some potatoes are just not meant for roasting, whether it be that they are glassy, or too wet. And finally, these potatoes are just simply awesome.
Ingredients
  • 8 x Medium potatoes (any variety)
  • 15ml Kosher or Himalayan rock salt
  • 15ml Dried garlic granules
  • 15ml Dried chilli flakes
  • Oil for frying
Instructions
  1. To start, peel and cut your potatoes into chunks. I've used medium size potatoes and cut them into quarters.
  2. Place the potatoes in a pot and add 15ml of kosher salt, 15ml of dried garlic granules, and 15ml of dried chilli flakes.
  3. Pour in enough boiling kettle water to cover the potatoes.
  4. Place the pot over high heat and boil the potatoes until very tender. This can take anything from 15 to 25 minutes.
  5. Test the tenderness with a toothpick. When the toothpick slides easily through past the center of a potato chunk you're ready.
  6. Place the lid on the pot slightly offset and pour off the liquid.
  7. Place the lid back on the pot and shake the potatoes back and forth in the pot to rough them up.
  8. From this point you can finish your potatoes off in 2 ways. If your doing a short roast, place the potatoes in your roasting tin with your main ingredient and roast in a preheated oven at 250c or 480f for 60 minutes until crisp and golden. You can see an example of this in our salt and vinegar roast potatoes video.
  9. For true fake roast potatoes, heat a half filled wok of oil to 180c or 350f.
  10. Carefully scoop the potatoes into the oil and allow them to fry for 15 to 20 minutes until super-crispy and golden. Give the potatoes a gentle stir just after adding them to the oil, to separate the pieces, then simply let them fry away, stirring gently every 5 minutes.
  11. And there it is... the most amazing fake roast potatoes with a super crispy outside and a beautifully smooth, soft and silky inside.
  12. All that remains is to serve.

 

Moroccan Style Potato Salad using Ras al Hanout – Creamy Middle Eastern Potato Salad

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Moroccan Style Potato Salad using Ras al Hanout - Creamy Middle Eastern Potato Salad
Author: 
Recipe type: Potatoes
Cuisine: Moroccan
 
A couple of episodes back I featured Moroccan chicken tagine using the signature Moroccan spice blend Ras al Hanout. Today we're using the same spice blend to make an amazing Moroccan flavored potato salad.
Ingredients
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
For the Recipe
  • 6 Medium potatoes (about 1kg)
  • Handful of garlic chives
  • 150g Caramel condensed milk
  • 150g Tangy mayonnaise
  • 150g Cultured sour cream
  • 1 Medium onion
  • Parsley to garnish
  • 45ml of the Ras al Hanout spice blend
  • 5ml Dried chilli flakes
  • Zest of 1 large lemon
  • 30ml Butter
Instructions
  1. Peel the potatoes and cut them into bite-size cubes.
  2. Place these in a medium size pot and pour in enough boiling kettle water to cover.
  3. Place the pot over high heat and cook the potatoes until tender. You can check the tenderness with a skewer.
  4. Drain the potatoes and put them aside.
  5. Dice the onion and chop the chives.
  6. Use your scale to weigh out the caramel condensed milk, mayonnaise and sour cream.
  7. Measure out the Ras al Hanout, dried chilli flakes and butter.
  8. Use the fine grated to grate the zest of one large lemon.
  9. Heat a pan over medium heat and add the butter.
  10. Once the butter is bubbling add the Ras al Hanout and chilli flakes. Stirfry this until very fragrant.... about 30 seconds.
  11. Add the lemon zest and stir this in.
  12. Pour in the caramel, mayonnaise and sour cream and stir this around until everything is well combined. This will take a minute or 2.
  13. Add the onions and chives and stir these in.
  14. Season the sauce with salt and cracked black pepper to taste.
  15. Pour the sauce into the potatoes and stir it in until everything is well coated.
  16. Cover and refrigerate until well chilled before serving.
  17. Serve garnished with a generous dose of fresh parsley and enjoy.

 

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