Ilse Castrejón

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Ilse Castrejón

4 Potatoe Recipes

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

30 min

50 min

Easy

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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 servings

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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.