Keep an eye on them during the last few minutes after the wine has evaporated, as they can over-crisp.The slices in the corners might get scorched, but it's worth the sacrifice - indeed. Pour over the white wine and scatter with the thyme.īake for 30 minutes, during which time the wine will boil and bubble away, and the potatoes will crisp to a beautiful golden crunch. It is vital that you choose a dish that is large enough so that your potato slices don't get crammed. Lightly oil a baking tray or oven proof dish and scatter the potatoes loosely over the base. Toss the potato slices in a bowl with the olive oil, sea salt and pepper. Must improve the knife cutting techinique. Peel the potatoes and finely slice crosswise.I used a mandolin for that as I couldn't achieve the same result only with a knife. Heat the oven to 200oC/fan oven 180oC /Gas 5. I served these potatoes with grilled beef and loved the combination. The recipe is in her book ' very simple food'- she is modest too. The poor things are oven cooked soaked in wine. One of my latest discoveries is 'the drunken potato'recipe. I always go for her books when I want food that looks and tastes special but at the same time I don't want to spend hours cooking. Her recipes are about simple food using very clever tricks as it says in one of her books. Garnish with green onions and a spoon of sour cream.I am a big fan of Jill Dupleix and her no-nonsense style.Sprinkle cheese and baon on top of each potato skin and return to the oven to bake for 2 to 3 minutes or until cheese has melted.Turn them over hollow-side up and bake for another 15 minutes or until crispy and edges turn golden brown. Take potatoes out and brush the outside of the skins with butter.Bake potato skins hollow-side down for 10 minutes. In a small pan, melt butter and brush the insides of the potato skins.Keep the scooped out flesh from potatoes in a container and use for other dishes. Using a spoon, gently scoop out most of the flesh from each potato.Take baking sheet out and allow potatoes to cool. Line a baking sheet with foil or parchment paper and bake the potatoes for 1 hour.Rub each potato with olive oil and season with salt and pepper.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |