How To make Natcho Cheese Potato Slices
4 md To 6 md potatoes, peeled,
-and sliced 1 lg Onion, chopped
1 Green pepper, chopped
1 bn Green onions, chopped
1 c Barbecue sauce
1 c Water
1 ts Garlic powder
1 ts Parsley flakes
4 tb Taco seasoning
1/4 ts Black pepper
2 c Grated cheese (cheddar,
-mozarella, or combination -of) Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake
an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. Origin: Adaptation from another recipe Shared by: Sharon Stevens
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●● Recipe (レシピ):
- 200g Potato
(じゃがいも)
- Water
(水)
- Steam for 20 minutes
(蒸す20分)
- 1/8Tsp Salt
(塩)
- 2Tbsp 50g Flour
(薄力粉)
- Mozzarella cheese
(モッツァレラ)
- Refrigerate for 30 minutes
(冷蔵庫で30分)
- 1 Egg
(卵)
- 20ml Milk
(牛乳)
- 50g Flour
(薄力粉)
- Bread crumbs
(パン粉)
- Medium heat 3-5 minutes
(中火 3-5分)
Trans:
1. 바삭한 감자치즈볼
2. Bánh Khoai Tây Viên Nhân Phô Mai béo ngậyyyyyy
3. RESEP BOLA KENTANG KEJU LUMEEER
4. มันฝรั่งทอดชีสทะลัก
5. 芝士土豆球
6. आलू पनीर की गेंद
7. كرات البطاطس المقرمشة محشية بالجبنة من ألذ الوصفات اللي ممكن تعملوها لعائلتكم
This Is Your New Favorite Potato Recipe | Cheesy Loaded Baked Potato Casserole
The Potato is a staple amongst side dishes, and for good reason! Today I am going to show you an easy and simple way to elevate a classic! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
4 medium russet potatoes
6-7 strips thick cut bacon
1 cup yellow cheddar
1 cup white cheddar
1/2 boursin garlic and herbs
3 green onions
1/2 diced yellow onion
4 oz cream cheese
1 tbsp garlic
3 tbsp butter
1 cup whole milk
salt, pepper, garlic, onion powder
Irish Potato Nachos
These nachos are made with crispy potato slices and doused in a Guinness cheese sauce. The ultimate indulgent finger food! Chris. x
Irish Potato Nachos | Serves 5
FULL RECIPE POST:
INGREDIENTS
Potatoes:
2lb / 1kg Maris Pipers or Russets, sliced into 1/4 rounds
3-4 cups / 750ml-1litre Vegetable Oil (for deep frying)
1 cup / 250ml Vegetable Oil (for shallow frying)
2 1/2 tbsp Olive Oil (for baking)
Salt & Black Pepper, as needed
Guinness Cheese Sauce (makes big batch!):
3-4 cups / 300-400g Cheese, see notes
1 1/2 cups / 375ml Milk, at room temp
1/2 cup / 125ml Guinness
3 tbsp Butter
3 tbsp Flour
1 tsp Worcestershire Sauce
few drops of Hot Sauce (optional)
Salt & Black Pepper, to taste
Topping Ideas
Crispy Bacon, chopped
Red Onion, diced
Tomato, diced
Jalapeños, diced
METHOD
Soak potato slices in a large bowl of cold water for as long as you have time for (20mins minimum). This is important to remove starch, which will result in the fries having a fluffier centre. Drain water away and thoroughly dry with a tea towel. This is really important to remove as much moisture as possible to help them crisp up.
Whilst the spuds are soaking, in a medium sized pot or pan over medium heat melt 3 tbsp butter. Whisk in 3 tbsp flour until a paste forms then slowly add in 1/2 cup Guinness, whisking as you go to ensure no lumps form. Gradually pour in milk, again whisking as you go to ensure no lumps form. Once the sauce has thickened add Worcestershire sauce, hot sauce (optional) and salt & pepper to taste. Turn heat to low and start stirring in your cheese until thick and gloopy/cheesy. 4cups/400g will not only make the sauce more cheesy, but will make it slightly thicker. The sauce will thicken considerably as it rests.
DEEP FRY (option 1): Add 3-4cups oil in a suitably sized pot or deep pan and heat to 180C/350F. In batches fry the potatoes until deep golden on the outside and soft through the inside, around 10-15mins. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest. Try to keep the oil at a steady temp throughout and bring it back to 180C/350F between batches.
SHALLOW FRY (option 2): Heat enough oil to coat the base of a large frying pan until sizzling, but not smoking (again, around 180C/350F works great). Place in potatoes and fry until deep golden on the outside and soft through the inside, turning once. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest.
BAKE (option 3): Pre heat the oven to 200C/390F with the baking tray in there so it gets nice and hot. Coat potato slices in 2.5 tbsp olive oil and a hefty pinch of salt and pepper. Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.
Spread potato slices out on a large serving plate then drizzle with cheese sauce. Top with your favourite nacho toppings, then tuck in and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Cheese Potato Chips | Sanjeev Kapoor Khazana
Think potato slices coated with crushed cheese ball mixture and deep fried.
CHEESE POTATO CHIPS
Ingredients
4 cups cheese balls
5 medium potatoes
1 tablespoon olive oil + for greasing
Salt to taste
Tartar sauce for serving
Method
1. Preheat oven to 180° C.
2. Put cheese balls in a zip-lock bag and crush using a rolling pin into fine powder.
3. Thinly slice the potatoes in a bowl of water using a mandolin slicer.
4. Line a bowl with a muslin cloth, drain the potato slices and pat-dry. Remove the muslin cloth and put in the same bowl.
5. Add 1 tablespoon olive oil, salt and crushed cheese balls and mix well.
6. Grease a baking tray with some olive oil and arrange the chips on a baking tray.
7. Put the tray into the preheated oven and bake for 8-10 minutes.
8. Serve with tartar sauce.
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