Posts Tagged ‘ aardappel ’

Pan-Fried Potaters

I bought some biologische red potatoes the other day. Even though they looked the same on the outside as the potatoes I used to make the mashed potatoes a few weeks ago, they were quite different. On the inside, these potatoes were much yellower, and took about 12 minutes to soften even though they were sliced.

I decided to pan fry them in a mixture of butter and oil to make a tasty side for a simple barbecue dinner. I would prefer to use all butter, but the burning point for butter is much lower than oil, so when I plan on keeping potatoes in the pan for a while, I mix the two.

When it comes to fried potatoes, I love to cheat and use potato spice to season them, but since we didn’t have any at home, I sprinkled them with some Secret d’Aromes and paprika.


Mashed Potaters…

In keeping with the crappy Dutch weather, I decided to make some mashed potatoes earlier this week. This is another recipe inspired by a meal often served in my university’s cafeteria. I decided to make red-skin mashed potatoes to accompany some barbecued chicken breast.

I took about 0.75 kilos of red potatoes, scrubbed them, and removed the bad bits. Then I cut them up into chunks, and put them in a pot, filling the water until it just covered the potatoes, and threw in a bit of salt. I also added about 6 thinly sliced garlic cloves to the pot and mixed them around so they’d be evenly distributed.

I brought the water to a boil on high heat, then reduced it so the potatoes would cook slowly for about 10 minutes. I took them off the heat, and strained the potatoes with a colander.

Putting the pot back on the stove on low heat, I added about 2tbsp of unsalted butter, and about 1/4 cup of koffiemelk (its consistency is somewhere between Carnation milk and homogenized milk). The reason for this is that my mother is lactose intolerant, so fresh milk products are a no-no. After that, I added about 1.5tbsp of kruidenboter (herb butter). I also put in about 1/4 cup of grated belegen cheese (a quick search on Wikipedia has taught me that belegen is moderately aged ‘gouda’). Then I mashed away!

The potatoes turned out pretty good, I must say. I had made this about 10 days ago with less garlic, and they were alright. This time around I was a bit apprehensive about the fact I had basically doubled the garlic, but the boiling process pretty much ensures that the flavour won’t overpower the potatoes as long as you don’t go overboard.