![]() RELATED: 10 Sweet Potato Recipes for Fall and Beyond No matter which variety of potato you serve, in their natural form, they’re a great addition to a healthy diet. If it’s size that matters most for your dish, baby or petite potatoes could be the perfect fit. ![]() Yukon gold potatoes have a naturally rich, buttery texture that lends itself perfectly to creamy mashed potatoes. For example, russet potatoes have a light, fluffy flesh that makes them well-suited for baked potatoes. While all white-fleshed potato varieties tend to be comparable nutritionally, they do have slightly different tastes and textures that work for different dishes. But spuds aren’t all bad - they deliver protein and fiber (5 and 4 g, respectively, in the same-size serving), are naturally fat-free, and are a good source of B vitamins and potassium. A medium-size russet potato with the skin contains 164 calories and 37 grams (g) of carbs, according to the U.S. It sometimes helps if you soak the potatoes in water and drain before cooking to remove some of the starch.Botanically, potatoes are a vegetable, but nutritionally, they’re mostly carbohydrates, which is probably why you won’t find them at the top of any “healthiest foods” lists. They will need around 15-20 minutes at 180C (fan), again with a little oil and salt. ![]() These are tricky to bake to perfection in a home oven as there is a fine line between raw and burnt crisps. Have you ever wondered how crisps have a ridged texture, or have those small waffle holes? You will need a mandoline with a crinkle cut, which is very sharp. The exact cooking time will depend on the size of your potato. Bake for a further 10-15 minutes until it is crispy and cooked through. After 45 minutes the potato should have opened out a bit, and you can add a little melted butter into the gaps. To bake a potato in this way, rub a little oil and salt on the potato after you have cut it as shown in the video and then bake it in the oven at 180C (fan) for 40-45 minutes. The increased surface area from the cuts absorbs more butter and oil, so the outer bits go crisp and the inner potato stays soft. To cut a Hasselback potato you make cuts into the potato, almost down to the base, but leaving the whole potato attached. A chef invented them there way back in 1953, but they’ve become more popular recently due to the way food trends are easily shared across the world on Instagram. They are named after a restaurant called Hasselbacken in Stockholm, Sweden. Cooked this way they are crisp, but with a soft centre. These chips take around 30 minutes to bake at 180C (fan)Īre neither a jacket potato or a chip. At home you can bake them in the oven in a little oil and salt. In restaurants and takeaways chips are usually deep fried in oil. The classic fries – or maybe you call them chips? Chopping these is a good way to practice your knife skills.
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