Goodbye, potatoes! But why?… Because for the second year we try to keep on a well-food, food which is a source of a good energy and keeps the mind fresh.
Potato story as “a food not to consume” is so long and complicated that I decided not to expand here about it and concentrate the attention on the tasty recipe itself. But the “potato story” is on my list and I hope to release it in a month or so, we will see.
I have l’earned for myself, that potatoes could be consumed as food only in summer (early autumn) time, when in its young state. As older potatoes become – more and more starch produces in it and we try to avoid this kind of starch consciously.
The recipe below is dangerously tasty also because of garlic and onions, mmm …:) I know one friend of mine does not eat onions at all, – you can skip onions because grated ginger is also included in the recipe and together with some other species makes the taste well even without onions!
I have already wrote an article about onions and garlic and their impact on mental health Prophylactic self-isolation for Mister Garlic exaltation. Day 62nd.
Anyway, anyway, if to eat potatoes or garlic – let’s make it enormously tasty and enjoy the process!
Before you start (meanings are described on page 2)
1 h 30 min
hot-resistant ceramic pots
My garlic-embedded Hasselback potatoes with beans
|Step 1 (potatoes)|
|potatoes (middle or big size, and young!)||400 g||14 oz|
|garlic||5-6 cloves||5-6 cloves|
|ghee butter||4 Tbsp||4 Tbsp|
|salt||1 tsp||1 tsp|
|Step 2 (garnish)|
|ghee butter (or olive oil)||2 Tbsp||2 Tbsp|
|onion, large (preferred, but could be optional)||1||1|
|green chili pepper||1||1|
|ginger, fresh||5 cm section||0.2 ft|
|fava beans||200 g||7 oz|
|curry leaves||3 Tbsp||3 Tbsp|
|nutmeg flowers||2 Tbsp||2 Tbsp|
|red peppercorns||1 tsp||1 tsp|
|allspice||1 tsp||1 tsp|
|salt||1 tsp||1 tsp|
|Step 3 (fresh flavors)|
How to make it:
Step 1 Young potatoes
- wash potatoes well, leave skin on
- slice potatoes through, in thin even layers, almost like thick potato chips size, but not-quite-all-the-way
- switch on an oven on 180 C / 350 F and pre-warm ceramic pots in it for 5 min
- slice garlic cloves along into thin layers
- staff half-sliced potatoes with garlic slices
- 5. take out ceramic pots form an oven, put ghee butter on a bottom of ceramic pots and place staffed potatoes
- 6. cover lightly with aluminum foil and bake on 180 C / 350 F using conventional heating for 1 hour, keeping the pots in a middle of an oven box (salt will be added later)
Step 2 (garnish)
- Chop onion and stew it in a pan with a bit of Ghee butter or olive oil (I prefer Ghee) for 5 min
- Add salt, chopped green chili pepper, spices and stew for another 5 min
- Add fava beans and stew with a lid closed for 15 min
- Add grated ginger, switch off the stove and let it sit for 5 min
- 5. After potatoes are already 1 hour in an oven, take ceramic pots from an oven carefully (because hot), open aluminum foil (be careful, it’s hot)
- 6. Add salt on a top of each potato and add some ghee butter on a bottom if necessary
- 7. Add bean garnish, close foil and put again into an oven for 20-30 more
Step 3 (fresh flavors)
- Take potatoes out of an oven, open foil, serve on heat resistant plates
- Chop fresh dill and spread on a top of baked Hasselback potatoes
It is ready!
Keep specific spice set for EACH of your recipes – then it will be always unforgettable and never boring to eat)
I have also described another recipe with young potatoes and you are welcome to read it on my blog: