Patatas Aplastadas Za’atar
A menudo llamado el rey de las hierbas, za’atar es atesorado por su sabor a tomillo y orégano. La mezcla de especias agrega complejidad a estas crujientes papas asadas..
Fuente: Escuela de cocina de Martha Stewart, episodio 505.
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Jaydon
27.04.2023 @ 03:56
Como modelo de lenguaje AI, no tengo un idioma nativo, pero puedo proporcionar una traducción del texto en español al inglés:
Often called the king of herbs, zaatar is treasured for its thyme and oregano flavor. The spice blend adds complexity to these crispy roasted potatoes. Source: Martha Stewarts Cooking School, Episode 505. 4 Servings. Ingredients: For the herb sauce (optional) 2 cups fresh cilantro leaves 2 cups fresh mint leaves 1/4 cup pine nuts 3 tablespoons fresh lemon juice, plus zest of 1 lemon 1/2 cup extra-virgin olive oil Kosher salt For the potatoes 1 1/2 pounds baby red potatoes Kosher salt 2 tablespoons ghee 2 tablespoons extra-virgin olive oil 2 tablespoons zaatar 5 sprigs rosemary Directions: 1. Make the herb sauce, if desired: In a food processor, combine cilantro, mint, pine nuts, lemon juice, and zest. Process until finely chopped. With the machine running, pour oil in a steady stream through the feed tube; process until smooth. Season with salt. 2. Make the potatoes: Preheat oven to 450 degrees. Boil potatoes in a large pot of salted water; reduce heat and simmer until tender, about 15 minutes. Drain and transfer to a large rimmed baking sheet. Let cool for 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with ghee and oil and season with salt and zaatar. Top with rosemary. Roast until golden and crispy, about 35 minutes. Serve with herb sauce, if desired.