Your goal is to create
tender pieces of potato with extra surface area.
Not exact matches
I second the idea
of adding sweet
potato; just 75g or so roasted in a single
piece until
tender / soft gives this hummus the body that can sometimes be missed by not being coarse.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add
potatoes and cook until beans and
potatoes are
tender / In a large skillet heat more olive oil and saute chard stems until
tender / Add zucchini and beans, salt well and saute a few minutes, just until
tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big
piece of burrata is absolutely divine.
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch
pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch
pieces 1/4
of a small red onion, sliced as thinly as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice
of 3 to 5 limes Juice
of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet
potato, cut into 1/2 inch
pieces and boiled until just
tender 1/3 cup corn nuts Fresh cilantro, for garnish
I took heed
of the comments about undercooked
potatoes and par - boiled mine for 5 minutes first, then sliced quite thinly but they still took about 30 minutes to fry until
tender as it is almost impossible to make sure each
piece gets enough time on the base
of the pan.