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/ck/ - Food & Cooking

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13034621 No.13034621 [Reply] [Original]

Show me your recipes /ck/.

Tonight I’m making hasselback potatoes with speck, emmental cheese and melted butter, salt & pepper. Optional (missing): rosemary and garlic.

Let’s go.

>> No.13034629
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In the oven they go, 45 minutes circa @ 180C ventilated.

>> No.13034637
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>> No.13034641
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BOOM

>> No.13034651
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>> No.13034663
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I’m happy lads

>> No.13034673
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>> No.13034681
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Done, your turn.

Info: all the potatoes except the big one were 130-150 gr and the other one 200 gr.

>> No.13034748
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13034748

I only heat hasselhoff potatoes

>> No.13034771

>>13034621
Your British-ness is very off-putting.
Please move on to a .co.uk site, bye

>> No.13034808
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>>13034771
I’m Italian

>> No.13034912

>>13034621
I usually just make potatoe wedges with a bit of slap ya momma and some vegatable oil.

>> No.13036048

Bamp

>> No.13036205
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13036205

Oven fries that are crispier than any french fry. Recipe is what I do for 500 grams of potatoes (measured raw)

>bring water to a boil, add ~1tsp of baking soda and 2 heaping tsp of salt
>add 500 grams of cut potatoes (use something like a russet) and cook for ~6 minutes
>drain and let them steam/dry in the colander for 5 minutes
>add back to the pot and add 1 tablespoon of oil (1 tbsp oil/500 grams of potatoes is the perfect ratio)
>put the lid on the pot and shake it extremely vigorously until the exterior of the potato is very fluffy on the outside
>place on a paper lined baking sheet and bake in a 200-220C oven until they're brown, dont know the time i just go by eye
>season as soon as they're out of the oven

the outside is crispy as FUCK and the inside is nice and fluffy. you can add some grated parmesan when you add the oil if you want. the par-boiling time may vary based on the potato, you dont want them falling apart because they'll disintegrate when you shake the pot. you really want to shake the pot very hard because the fluffier the exterior is after that, the better they'll bake.

>> No.13036253

>>13036205
This is a based as fuck recipe anon. I've made it many times. Usually with a pot roast.

Make the pot roast, make these potatoes. Make a sauce from the red wine braising liquid. Douse the roast in the sauce, douse the potatoes in the sauce. Fucking 100