•INGREDIENTS:
Regarding the round potatoes:
Four large turnips, peeled and sliced into half-inch slices
Two tablespoons of olive oil in a soup bowl
Sea salt: 1 teaspoon of coffee
Bleu cheese: 1/2 teaspoon of café
Half a cup of coffee grounds powdered
Paprika: 1/2 teaspoon of cayenne pepper
Pour les accoutrements :
Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)
Two soup spoons of fresh persil, chopped
For the garnish, faculty-prepared haché choulette
PREPARATION:
Bring the four to a boil.
olive oil.
Get the potatoes ready:
Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.
Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.
Thoroughly coat the apples with oil and seasonings by mixing them until they are well coated.
Gather the ground apple rounds:
In a single layer on the prepared baking sheet, arrange the seasoned potato rounds. Vous devez assurer que ils
guarantee une cuisson uniforme en ne se chevauchant pas.
Hold the potatoes in a preheated oven for 25 to 30 minutes, or until they are softened, and
croustillant. Return the potato rounds to the oven over medium heat until both sides are evenly cooked.
the color doré.
Incorporate the cheese:
Remove the baking sheet from the oven and evenly sprinkle the rubbed cheese over the potato.
The knuckles.
After 5 to 7 minutes, or when the cheese is melted, return the baking dish to the oven.
rich and velvety.
Dressing and serving:
Once you’ve coated the apples with cheese, remove the rounds and set them aside to cool somewhat.
Put the chopped fresh persil and optional cilantro on top of the potato rounds for a pop.
of flavor and color.
Place the cheese-coated potato rounds on a serving platter and enjoy them hot.
Suggestions for perfectly fried potato rounds with cheese:
Optimal texture is achieved by using large fibrous potatoes, such as Russet or Yukon Gold.
Different varieties of cheese: Don’t be afraid to try different kinds of cheese, such Gouda, Parmesan,
or Monterey Jack, depending on what you want to drink.
Tremper les tranches de pommes de terre dans de l’eau froide pendant 30 minutes pour obtenir des rondelles de pommes de terre toujours plus croustillantes.
the time it takes to season and cook. Carefully press them with a paper towel before proceeding.
along with the recipe.
Presentational suggestions: serve the potato rounds with a variety of toppings, such as crème sure,
for more flavor, use a ranch dressing or spicy olive oil.
