4 Potatoe Recipes

Name: 4 Potatoe Recipes
Prep time: 80 min
Cook time: 80 min
Yield: 4
Cuisine: Internacional
Ingredients: enough Water; enough salt; 4 cups potato cambray, divided in two; 1/4 cups chipotle chili, for chipotle potatoes; 2 chile de árbol peppers, for chipotle potatoes; 2 tablespoons vinegar, for chipotle potatoes; 2 cloves garlic, for chipotle potatoes; 2 tablespoons butter, for chipotle potatoes; 2 tablespoons oil, for potatoes with chili and lemon; 1 cup lemon juice, for potatoes with chili and lemon; 1/4 cups hot sauce, for potatoes with chili and lemon; 1/3 cups chilli powder, for potatoes with chili and lemon; 3 potatoes, cut into very thin slices, for potatoes with cheese sauce; 4 tablespoons butter, Melted, for potatoes with cheese sauce; 3 tablespoons parmesan cheese, for potatoes with potatoes with cheese sauce; 1/4 cups parmesan cheese, for potatoes with cheese sauce; 4 teaspoons thyme, for potatoes with cheese sauce; 1 cup whipping cream, for the cheese sauce; 1 teaspoon garlic, for the cheese sauce; 1/4 cups manchego cheese, for the cheese sauce; 1/4 cups goat cheese, for the cheese sauce; 1/4 cups parmesan cheese, for the cheese sauce; 4 potatoes, for hasselback potatoes; 1/4 cups butter, for hasselback potatoes; 4 tablespoons olive oil, for hasselback potatoes; 2 tablespoons parsley, for hasselback potatoes; 2 tablespoons rosemary, for hasselback potatoes; 1/4 cups bacon, fried, for hasselback potatoes; 1/2 cups mozzarella cheese, grated, for hasselback potatoes; to taste salt and pepper

30 mins

50 mins

Low

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Ilse Castrejón

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This 4 recipes of potato garnishes perfectly combine with any dish you cook, you can choose between: cambray potatoes in a chipotle sauce or a mixture of dry pepper powder and lemon, baked potatoes with a cheese sauce, or A potato hasselback with a parsley butter and fried bacon . These recipes will fascinate you.

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Ingredients

4 portions

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Preparation

Preheat the oven to 180°C (350°F).

In a pot with water and salt, boil the potatoes until they are soft. Let cool and reserve.

For chipotle potatoes, liquefy the chipotle chile with the chile de árbol, the vinegar, the garlic and season with salt and pepper.

In a saucepan over medium heat add the butter, sauté half of the chambray potatoes, add the chipotle sauce and cook for 5 minutes. It serves.

For the potatoes with chili and lemon, in a pan over medium heat add the oil, sauté the rest of the cambray potatoes, add the chilli powder, the lemon juice, the hot sauce and season with salt and pepper.

For potatoes with parmesan, in a bowl mix the laminated potatoes with butter, Parmesan cheese and season.

Pour into a previously greased cupcake mold, sprinkle with Parmesan cheese and thyme, bake for 25 minutes.

For the cheese sauce, in a pot over low heat heat the cream to beat, add the garlic powder, Manchego cheese, goat cheese and Parmesan cheese, cook for 10 minutes and season. Serve the potatoes with parmesan cheese sauce.

For hasselback potatoes, cut the potatoes with the help of a perpendicular knife, without reaching the bottom. Place them in a baking tray and reserve.

In a saucepan over low heat, add the butter, the olive oil, the parsley, rosemary, salt and pepper. Polish the potatoes with this mixture, add mozzarella cheese and bacon. Bake 30 minutes and serve.