Recipe of the Week – Fried-Baked Potatoes
August 3, 2009 at 10:21 am Leave a comment
(From The Starch Collection at emealsforyou.com)
Fried- Baked Potatoes
I was in the mood for something a little different to go with my healthy grilled chicken breast, maybe I went in the other direction a tad too far; but these are worth the occasional indulgence. The idea came from a recipe Michael Chiarello features in one of his cookbooks. I have taken the liberty to use those smaller baking potatoes that are always left in the bag once you use all the large ones.
They really don’t take much time to prepare if you “nuke” (microwave) the potatoes before frying them. A cross between french fries and baked potatoes your family will really like them; crispy on the outside and warm and soft on the inside. Give them a try when you are stuck with the same old potatoes for dinner.
Fried-Baked Potatoes
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Starch |
| Meal: | N/A |
| 12 | small | potatoes |
| 4 | Tb | oil, olive |
| 6 | cloves | garlic, chopped |
| 1 | Tb | salt, kosher |
| 0.5 | tsp | sweet basil |
| 1 | medium | lemon, juice of |
| 1 | Tb | lemon zest, finely chopped |
Baked potatoes in a microwave until soft but not falling apart, about 5 minutes. Remove and allow to cool; cut in half and smash each half with your hand from the uncut end. Heat oil in a pan, add garlic and sauté until light brown, remove with a slotted spoon. Add the garlic to a bowl with the lemon zest, sweet basil and salt. In the same oil sauté the potatoes until they brown, about 8 -10 minutes. Remove with the slotted spoon and plate, placing some of the garlic mixture on top of each half. Sprinkle with lemon juice.
Entry filed under: Vegetables. Tags: baked potatoes, fried potatoes.
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