Patate Fritte Alla Romanesca
by Chef Niño Logarta
by Chef Niño Logarta
Ka-Toque is a cooking show for everyone who loves to whip up a good
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These fried potatoes are a classic dish that's also called patate a tocchetti, i.e. cubed potatoes. They should be browned, but not crunch, and go perfectly with abbacchio scottadito (grilled lamb chops), or with grilled pork chops.
These fried potatoes are a classic dish that's also called patate a tocchetti, i.e. cubed potatoes. They should be browned, but not crunch, and go perfectly with abbacchio scottadito (grilled lamb chops), or with grilled pork chops.
- 500g large potatoes
- 2 cups oil for frying
- Salt
- Pepper
- Garlic powder
- Italian herb mix (basil, oregano, marjoram, etc.)
1 Peel and dice the potatoes (1/2-inch squares), and let them sit in cold salted water for an hour.
2 Dry them well and heat the oil and lard; when a bread cube tossed in begins to brown immediately, remove it and add the potatoes.
3 Fry, stirring the potatoes about gently to keep them from sticking to the sides of the pan, and when they're golden remove them and set them to drain for a couple of minutes on absorbent paper.
4 Transfer them to a serving dish, dust them with salt, pepper, garlic powder and Italian herbs before serving.
Note: If you are making lots of fries you should fry them in batches lest they cool the oil and absorb it.
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