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.

 

Super Crispy McDonald’s Style Hash Browns – Golden Crispy Hash Browns at Home!!!

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Super Crispy McDonald's Style Hash Browns - Golden Crispy Hash Browns at Home!!!
Author: 
Recipe type: Potatoes / Fast Food
Cuisine: American
 
Hash browns make an amazing snack, accompaniment or garnish while adding a delicious crunch to any meal. These hash browns are particularly crispy and crunchy and unlike most hash browns the crispiness lasts for ages.
Ingredients
  • 4 Medium potatoes
  • 60ml White vinegar
  • 60ml Corn starch
  • 60ml Rice flour
  • 5ml Ground white pepper
  • 5ml Garlic flakes
  • 5ml Salt
  • Oil for frying
Instructions
  1. Peel the potatoes and grate them using the coarse side of the grater.
  2. Place the grated potato in a mixing bowl and add the vinegar. Mix this in briefly and allow the potato to stand for a couple of minutes.
  3. Pour in enough boiling kettle water to cover the potato and allow this to stand for 5 minutes. The vinegar liberates the starch from the potato while the hot water dissolves the separated starch. You will actually see the milky starch in the water.
  4. Drain the shredded potato and rinse it thoroughly under cold running water. Squeeze most of the excess water from the potato and return it to the mixing bowl.
  5. Pour in the cornstarch and rice flour a little at a time, mixing it in thoroughly after each addition.
  6. Pour in the ground white pepper, garlic flakes and salt and mix these in thoroughly.
  7. Pour the potato out into an 8 inch or 20cm square baking tin.
  8. Spread the mixture out evenly compressing it and flattening it as you go.
  9. Use the back of a spoon to smooth out the surface.
  10. Transfer the pan to your refrigerator for 60 minutes. This chills the mixture while the flour autolyses.
  11. After 60 minutes transfer the pan to your freezer for 30 minutes.
  12. Remove the pan from the freezer and turn the potato out onto a chopping board.
  13. Use a sharp knife to cut the potato into 9 equal squares. You can leave them as squares, or cut each one in half diagonally to make triangles.
  14. Fill a large pan with oil to a depth of a half inch and heat this to 180c or 350f.
  15. Carefully drop the hash browns into oil and fry them for 15 to 20 minutes turning every few minutes to ensure even coloring.
  16. Remove the hash browns from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  17. Season the hash browns with fine salt and serve immediately.

 

Salt & Vinegar Roast Potatoes – How to Make the Best Roast Potatoes Ever!!!

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Salt & Vinegar Roast Potatoes - How to Make the Best Roast Potatoes Ever!!!
Author: 
Recipe type: Vegetable / starch / roast
Serves: 4-6
 
I am sure everyone will agree that one the best things about a roast is the roast potatoes. These roast potatoes raise the bar to new heights.... super creamy on the inside, super crispy outside, and infused throughout with a wonderful salt and vinegar flavor and aroma.
Ingredients
  • 6-8 Medium potatoes
  • 1lt Chicken stock
  • 200ml Brown grape vinegar
  • 80ml Oil
  • Salt for seasoning
Instructions
  1. Peel the potatoes and cut them into blocks. Place the potatoes in a 1 gallon pot and pour in the brown grape vinegar and chicken stock.
  2. Place the pot over high heat and bring it to a boil. Boil the potatoes until they are very tender. This can take anything from 15 to 30 minutes depending on what cultivar of potatoes you're using.
  3. Place the lid on the pot, just slightly off-center and drain the liquid from the pot.
  4. Place the lid securely on the pot and shake it up to roughen the surface of the potatoes.
  5. Pour in the oil and shake it up again to coat all of the potatoes.
  6. Pour the potatoes out of the pot into a roasting tin.
  7. Spread them out evenly and grind a generous dose of salt over the potatoes.
  8. Roast the potatoes in a preheated oven at 250c or 480f for 30 minutes.
  9. Remove the potatoes from the oven and stir them around. Grind a little more salt over the pan and return to the oven.
  10. Continue to roast for a further 30 minutes. After 20 minutes open the oven door slightly. This allows moisture to escape and helps to really crisp the potatoes.
  11. Remove the potatoes from the oven and serve immediately.

 

Super Bowl Snacks – Crispy Deep Fried Baby Potato Skins – Best Potato Skins Ever!!!

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Super Bowl Snacks - Crispy Deep Fried Baby Potato Skins - Best Potato Skins Ever!!!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
 
Crispy deep-fried baby potato skins are amazing. You can fill them with anything from chilli beef to seafood, or you can use them to scoop up creamy dips.
Ingredients
  • Baby potatoes
  • Oil for frying
  • The fillings and dips of your choice
Instructions
  1. Place the baby potatoes in a pot and cover them with boiling kettle water. Bring them to a boil over high heat and continue to boil for 10 minutes.
  2. Drain the potatoes and cool them under cold running water.
  3. Cut the potatoes in half length-ways. Use a paring knife to remove the bulk of the flesh from the centers of the potatoes. Keep the centers to fry as baby potato crisps.
  4. Half-fill a large pan with oil and heat this to 180c or 350f. Carefully drop the potato skins into the oil, followed by the potato chips.
  5. Fry the potatoes until crisp and golden then remove them from the oil using a pair of tongs. Drain the excess oil on kitchen paper.
  6. Use a slotted spoon to remove the baby potato crisps.
  7. Transfer the baby potato skins to platters and serve with a dipping sauce, or fill the potatoes with fillings of your choice.

 

Honey Roasted Sweet Potato – Sticky Roasted Sweet Potato – Best Sweet Potato Recipe

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Honey Roasted Sweet Potato - Sticky Roasted Sweet Potato - Best Sweet Potato Recipe
Author: 
Recipe type: Vegetable / Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These golden sticky sweet potatoes will make a perfect accompaniment to any roast. Flavored with honey and cinnamon, all I can say is yum, yum....
Ingredients
  • 2 Large sweet potatoes
  • 60ml Olive oil
  • 60ml Honey
  • 10ml Cinnamon
  • Salt & Cracked Black Pepper to taste
Instructions
  1. To start, peel and cut the sweet potato into 1 inch cubes. Place the cubes in a large roasting pan.
  2. Combine the honey and olive oil in a jug.
  3. Heat this briefly in your microwave to thin it out and pour it over the potatoes. Stir the the pan until everything is well coated.
  4. Sprinkle the ground cinnamon over the potatoes and mix the pan again.
  5. Give this a generous grind of salt and cracked black pepper before popping it into a preheated oven at 190c or 375f.
  6. Roast the potatoes for 25 to 30 30 minutes, giving them a good stir every 10 minutes.
  7. Remove the potatoes from the oven and serve immediately.

 

KFC Mash & Gravy – How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!

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KFC Mash & Gravy - How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!
Author: 
Recipe type: KFC / Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Here's another legendary KFC Dish - KFC Mash & Gravy!!! This recipe is the REAL deal - FIRST from Whats4Chow.com!!!
Ingredients
For the Herb & Spice Mix
  • 15ml Paprika
  • 10ml Salt
  • 5ml Dried Sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cayenne pepper
  • 5ml Ground black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Dried coriander leaves
For the Gravy
  • 35g Butter
  • 20g All-purpose flour
  • 5ml of the powdered herb & spice mix (above)
  • 150ml Chicken stock
  • 150ml Beef stock
Instructions
  1. Combine all of the herbs and spices and mill them to a fine powder in your spice mill. Take 1 teaspoonful of the powder and mix it into the all-purpose flour. The remaining spice powder can be stored in an airtight container.
  2. In addition, measure out the butter and combine the chicken and beef stock.
  3. Heat a small saucepan over low to medium heat and add the butter. Once the butter has melted, pour in the seasoned flour. Stir this in until smooth and allow it cook for 60 seconds when it starts bubbling.
  4. Remove the pan from the heat and pour in the stock. Stir this until smooth, then return the pan to the heat.
  5. Bring this to a simmer stirring continuously until the gravy has thickened. This should only take about 3 minutes. Remove the pan from the heat. Remember that different brands of flour may thicken differently. If your gravy is too thick, thin it down to the desired consistency with a little more stock.
  6. To serve, mix your mash according to the package instructions and serve this to 4 bowls. Pour the gravy over each portion and serve immediately.

 

4th of July Cookout – Cheesy Potato Bombs on the Barbecue – Grilled Cheese & Bacon Potatoes

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4th of July Cookout - Cheesy Potato Bombs on the Barbecue - Grilled Cheese & Bacon Potatoes
Author: 
Recipe type: Potato / Barbecue
Prep time: 
Cook time: 
Total time: 
 
Awesome Barbecue baked potatoes filled with cheese & wrapped in bacon!!! These barbecue baked potatoes are quick and easy and will grace any occasion!!!
Ingredients
  • Medium size potatoes
  • 1 Slice streaky bacon for each potato
  • A Block of mature cheddar cheese
  • Salt and pepper to season
  • Foil to wrap
Instructions
  1. Place the potatoes in a pot, cover with water, and bring these to a boil over high heat. Allow these to boil for 10 minutes.
  2. Drain the potatoes in your colander and cool them under cold running water.
  3. Cut a block of cheese to the average thickness of the potatoes, and count out as many slices of bacon as you have potatoes.
  4. Use your apple corer to make a tunnel through the potatoes. Save the potato core.
  5. Use the corer to press out a core of cheese and press this into the potato.
  6. Wrap a slice of bacon around the potato to cover both holes and contain the cheese. Continue until all of the potatoes are assembled.
  7. Wrap the potato bombs in foil and put these aside until you're ready to barbecue.
  8. Heat your barbecue to medium high heat and grill the potatoes over direct heat for 10 minutes, turning once halfway through.
  9. While these grill, heat a half filled pan of oil to 180c or 350f and deep fry the potato cores until golden.
  10. Unwrap the potatoes, transfer to serving platters and top each one with its own crispy deep fried core before serving.

 

Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.

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Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.
Author: 
Recipe type: Vegetarian / Vegan / Sweet Potato
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These stuffed sweet potatoes are out of this world! Filled with caramelized balsamic onions and blue cheese, the flavor combination is outstanding!!!
Ingredients
  • 2 Large sweet potatoes
  • Oil
  • 2 Large onions
  • 30ml Brown sugar
  • 15ml Balsamic vinegar
  • 15ml Fresh rosemary, finely chopped
  • 75g Strong blue cheese
  • 5ml Fresh thyme, finely chopped
Instructions
  1. Scrub the sweet potatoes clean and cut away any ugly marks.
  2. Place the potatoes in a roasting pan and brush them liberally with oil. Bake the potatoes in a preheated oven at 200c or 400f for 60 minutes until tender.
  3. Remove from the oven and allow to cool for a few minutes.
  4. While the potatoes bake, cut the onions into half rounds. Heat a pan over medium high heat and add 30ml of oil. Fry the onions for 10 to 15 minutes until well browned.
  5. Add the sugar and balsamic vinegar and continue to fry for 3 to 5 minutes until well caramelized. Remove the pan from the heat and stir in the fresh chopped rosemary.
  6. Using gloves or tongs to hold the potatoes, cut a deep valley into each potato.
  7. Spoon half of the onion into each of the potatoes.
  8. Crumble half of the strong blue cheese over each potato then melt the cheese under the grill in your oven.
  9. Remove the potatoes from the oven, transfer them to platters and serve immediately garnished with little finely chopped fresh thyme.

 

Crispy Oven Baked Potato Croquettes. Easy Golden Baked Herbed Potato Croquettes.

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Crispy Oven Baked Potato Croquettes. Easy Golden Baked Herbed Potato Croquettes.
Author: 
Recipe type: Accompaniment / Potato
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Potato croquettes make the perfect accompaniment to any roast dish. These baked croquettes can be flavored with any herb of your choice to match your main course. This quick and easy potato croquette recipe will have the crowds cheering for more!!!
Ingredients
  • 4 Medium Potatoes
  • 2 Eggs
  • 30ml Sour cream
  • 30ml Chopped herbs of your choice
  • 2.5ml Salt
  • 15ml Water
  • 15ml Cornflour
  • 2 Cups fine breadcrumbs or finely crushed corn flakes
Instructions
  1. Peel and quarter the potatoes and boil them for about 20 minutes until soft. Add the sour cream, salt and herbs and mash the potatoes until smooth.
  2. Add one of the eggs and continue to mash until the egg is totally combined.
  3. Refrigerate the mashed potato for at least 30 minutes to firm it up.
  4. For the coating, whisk the second egg with the cornflour and water. Measure out 500ml of fine bread crumbs or finely crushed corn flakes.
  5. Remove the potato from the refrigerator. Lift a heaped tablespoon of the mash and shape it into a cigar shape.
  6. Dip the cigar in the egg mixture, then dredge it gently in the flour to get a good coating all over.
  7. Transfer the croquette to a greased baking sheet. Continue shaping and coating until all of the potato is used.
  8. Bake the croquettes in a preheated oven at 180c or 350f for 30 minutes, turning halfway through.
  9. The croquettes will be crisp and golden with a creamy smooth interior. Serve these immediately as an accompaniment to your main course.

 

Thai Green Curry Potatoes. Rich & Spicy Thai Green Curry with Potatoes

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Thai Green Curry Potatoes. Rich & Spicy Thai Green Curry with Potatoes
Author: 
Recipe type: Thai Green Curry / Vegetarian / Vegan
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Thai Green Curry with Potatoes is really easy and really tasty. This makes for a perfect accompaniment or main course. Although this is not authentically Thai in origin, this dish displays all of the flavors and aromas of Thai green curry.
Ingredients
  • 2 Medium onions, peeled and cut into eighths
  • 2 Tbs Chopped Garlic
  • 6 Medium Potatoes, peeled and cubed
  • 45ml Oil
  • 2 Tbs Green Curry Paste (you can adjust this if you prefer hotter or cooler)
  • 400ml Coconut cream
  • 2 Tbs Chopped coriander or garlic chives
Instructions
  1. Place the cubed potatoes, onion and garlic in a large pan along with the oil. Place the pan over medium heat and saute for 7 minutes until the onion is tender.
  2. Add the Thai green curry paste and stir this in for 30 seconds until fragrant.
  3. Add the coconut cream and stir this in. Bring the pan to a boil, reduce the heat to a simmer and allow this to simmer for 20 to 30 minutes until the potato is tender.
  4. Season with salt to taste and transfer the potato to serving bowls. Garnish with fresh coriander or snipped chives and serve immediately.

 

How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!

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How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!
Author: 
Recipe type: Vegetable / Accompaniment
Cuisine: French / American
Prep time: 
Cook time: 
Total time: 
 
Making perfect French Fries takes a little long than just frying up some cut potato, but it is well worth the effort.
Ingredients
  • Potatoes
  • Boiling kettle water
  • Oil for frying
Instructions
  1. Peel and cut the potatoes into fries of anything from 4mm matchstick fries to 12mm fries.
  2. Place the fries in a heatproof bowl and pour boiling water over the potatoes. Allow this to stand for 15 minutes.
  3. Drain the fries and pat them dry thoroughly.
  4. Heat your oil to 160c or 310f and fry the potato for 2 minutes. Use a slotted spoon to remove the fries from the oil and transfer them to a large platter to cool. Allow them to cool for 5 minutes.
  5. At this stage you can freeze the fries or refrigerate the fries for processing later.
  6. Once the fries have cooled, reheat your oil to 190c or 375f and fry the chips for a further 3 minutes until crisp.
  7. Due to the blanching process in the beginning the fries will not turn the muddy brown color so often seen. Instead they will maintain a beautiful creamy golden color.

 

Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!

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Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!
Author: 
Recipe type: Vegetable, Vegetarian, Accompanyment
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER! Todays recipe proves that the simpler things in life can be the best. These oven fried sweet potatoes drizzled with sweet balsamic reduction is the stuff of legends.
Ingredients
For the Potatoes
  • 600g Sweet potatoes, cut into 12mm / ½ inch chips
  • Olive oil to drizzle
  • Salt and cracked black pepper to season
For the Balsamic Reduction
  • 250ml Balsamic vinegar
  • 2 Tbs Honey
Instructions
  1. Cut the sweet potato into 12mm chips then place them in a roasting pan.
  2. Drizzle the chips with olive oil and mix them around until everything is coated.
  3. Roast the chips in a preheated oven at 220c or 425f for 25 to 30 minutes until lightly golden.
  4. While the potato roasts, combine the honey and balsamic vinegar in a small saucepan.
  5. Heat the saucepan over medium high heat. Bring the mixture to a boil and allow this to reduce for 12 to 15 minutes, stirring occasionally.
  6. Towards the end as the reduction thickens, turn the heat down and stir continuously until the mixture is one third of its original volume. Remove it from the heat and keep warm.
  7. Transfer the potato chips to a serving bowl, drizzle generously with the balsamic reduction, season with salt and crack black pepper and serve immediately.

 

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