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Video: Château Potatoes - A Recipe With A Photo Step By Step. How To Cook Château Potatoes?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Great potatoes! A universal recipe for any occasion!
Potatoes - 700 g
Butter - 50 g
Vegetable oil - 1-2 tablespoons
Fine salt - to taste
Ground black pepper - to taste
- 138 kcal
- 40 minutes
- 5 minutes.
- 45 minutes
Photo of the finished dish
Step by step recipe with photo
Well, you can't help but like such potatoes! After all, potatoes are good! Is not it?
A crispy golden brown crust, delicate crumbly pulp inside turn the Château potatoes into an excellent side dish!
For all the seeming elementaryness, the recipe is not so simple. There are certain conventions in it that should be taken into account. The biggest challenge is getting well-cooked tubers without any signs of “decay”.
In order for this French dish to succeed, you need to take a successful potato: it should not be very large, oval and regular in shape and from varieties of medium friability.
Vegetable oil, ideally, would be good to take olive oil.
In principle, butter should be put together with vegetable oil and deep-fried. This method did not work for me, because butter quickly starts to burn, even when heated together with vegetable oil. Therefore, I began to add creamy at the end, in order to preserve the creamy note and avoid the ugly "stubs" stuck to the ruddy sides of the Chateau potatoes.
Rinse potatoes, peel. When peeling, try to give the potato tubers a barrel shape, this will greatly help with further frying.
Pour boiling water over the peeled potatoes, add 0.5 tsp. salt and cook until the potatoes are fully cooked. What is the difficulty here: the tubers should be completely cooked, but not start to crumble. And if you check the readiness of the potatoes with a sharp knife, then the tubers may fall apart. And at the same time, undercooking should also be avoided.
In general, you need to contrive and get a whole, well-cooked potato.
Remove the potato tubers from the broth, let them dry slightly, but do not "wind up".
Heat vegetable oil in a skillet, add prepared tubers.
Fry them over medium heat until golden brown. Turn the potatoes gently from time to time so that the entire surface is fried as much as possible. Here that barrel-shaped form will be very useful.
Toward the end of cooking, add butter and salt to the potatoes. Turn it over several times to distribute the oil and salt evenly.
Château potatoes are ready! Call to the table!