IZY POTATOES (pun intended)

Three categories I rule: soups, potatoes and dough (bread, buns, bagels etc). That’s my territory and I know whatever I do it will turn out great. That’s why I love exploring, finding and trying different recipes, wild and new. My wondering got me to a site written by cute Izy Hossack,  (http://www.topwithcinnamon.com/), a culinary wonder-kid, where I found a recipe for somewhat different potatoes which I decided to make right away. I was amazed, people are cook for even more. Izy surely knows her shit. Changes are minimal, so without further ado,  here’s the recipe.

IMG_0644Ingredients:

  • medium sized potatoes
  • salt n peppa
  • cornstarch
  • garlic
  • eggs
  • dry thyme
  • olive oil

Preparation:

  • Wash the potatoes, don’t peel ’em, halve each lengthwise one and parboil 5 – 10 minutes in salty water. Turn on the oven to 200 Celsius degrees.
  • Drain them and let them cool and dry for 5 minutes.
  • Cut each potato half into 4 pieces (wedges) lengthwise. Place in a bowl and cover with cornstarch (1 tbsp of cornstarch per 6 potatoes). Toss and turn to get them completely covered.

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  • In a different bowl beat one egg white (1 egg white per 6 potatoes) with 1 tbsp of water, add minced garlic (1 clove per 6 potatoes) and some kind of hot sauce (sriracha, Tabasco, hot ketchup…) if you want to (I didn’t).

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  • Put the potatoes in, toss and turn well then transfer to a baking tray lined with baking paper, sprinkle with olive oil (2 tbsp per 6 potatoes) salt, pepper and dry thyme.
  • Bake 35 – 45 minutes, stirring them occasionally until they are golden and crisp, and then put your oven to 240 Celsius degrees, full whack (a sign with the little fan) and bake for max 5 minutes for the extra crisp.
  • Serve with yogurt sauce with chives and dill. I like to slice up fresh chilli to serve with.

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Enjoy the crispiness and potato goodness,

T 🙂

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1 Comment

  1. March 1, 2016 / 3:59 pm

    Mmmmm these look good! Potatoes are great for this cold weather too xx

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