Pečené pečené hranolky
Tyto jemné, křupavé hranolky jsou dokonalým francouzským bistro-inspirovaným doprovodem k naší Hanger Steak s Shallots.
Zdroj: Martha Stewart Living, březen 2006
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Použití mandoly k rozřezání brambor je rychlé a snadné. Můžete tak učinit až čtyři hodiny dopředu; aby se zabránilo hnědnutí, vložte zápalky do misky se studenou vodou do chladničky, dokud nebudete připraveni k použití, pak je jemně osušte papírovými ručníky.
Thomas
26.04.2023 @ 22:24
These delicate, crispy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots. Source: Martha Stewart Living, March 2006 30 minutes 10 minutes 4 Total time Preparation Serving Ingredients Vegetable oil 2 medium red potatoes (about 1 1/2 pounds), cut into wrist 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Instructions 1. Preheat oven to 425 degrees. Cover baking sheets with cooking sprays; set aside. Pour potatoes, oil, and 1 teaspoon salt into a bowl. Settle the potatoes in a single layer on the prepared sheets. 2. Bake, alternating potatoes with a metal spatula 2 or 3 times and turning the sheets halfway, until the potatoes are sharp and the edges are golden brown, 18 to 20 minutes. Settle the potatoes on a large piece of parchment paper; let cool for 5 minutes. Fry with salt and pepper. 3. Bake, alternating potatoes with a metal spatula several times and rotating sheets halfway, until sharp and golden brown, 18 to 20 minutes. Transfer the potatoes to a large piece of parchment paper; let cool for 5 minutes, then season with salt and pepper, and serve. Cooks notes Using a mandolin to slice potatoes is quick and easy. You can do this up to four hours in advance; to prevent browning, put matches in a bowl of cold water in the refrigerator until ready to use, then gently dry with paper towels.