We went for lunch to my daughter-in-law's grandmother's a few months ago. She made similar potatoes, using small elongated ones. They were delicious and didn't look a bit burned like on the pictures there. I asked how they were done and was told she used a lot of fat at first, then they are cooked covered. They come out crisp on the outside and well-cooked on the inside.
I just wish I still had my grandmother's cast iron pot which always made perfect potatoes.
Maybe you could snatch one up at one of your fabulous flea markets there. That's the type of item that I imagine turns up every now and then. I see them at Garage/yard sales here occasionally. (not the same sentimental value I know but, they are excellent for cooking so many things) I have a slew of them, from the tiniest of skillets to one of the largest and a covered dutch oven.
A red letter day for me ~ today I finally had the famed Belgian frites.
Of course I was curious but my expectations weren't high, as I never eat fries unless they automatically wind up on my plate with something else ordered. If given a choice, I always choose whatever the alternate to fries is. Certainly it's not something I'd ever order to eat on its own.
But now, like many converts, I am absolutely rabid in my fervor for these ambrosial treats -- so crisp, so hot, so delicious. I even had it the traditional way, with mayonnaise on top.
Yes, Belgian friet/frites are exquisite. As anywhere, there must be bad, nasty greasy ones, but fortunately I haven't experienced that. No, I wouldn't eat friet every day or even every week, but they really are a treat.
By the way, I don't really like snack bars, or snacking outside meals (this is personal; not a judgement on anyone else) and I think I'd prefer a modest moules et frites type restaurant, similar to fish and chips. But then, I do love fish and seafood!
Yes, LaGatta -- in Brussels since yesterday afternoon.
I'd usually agree about outside snacking, but was glad I was directed to do this particular kind of local snacking the local way, as it allowed me to see the appeal of it. And the fries were incredible!
When we were young and carefree I used to get a very heavy cast iron pan, melt a whole pat of butter and tip in lots of eeny weeny baby potatoes, put the lid on and cook gently for about 40 minutes on a very low heat. The resultant potatoes were crisp and golden on the outside and gloriously soft and buttery. My husband and children absolutely adored them...obviously as we became more sensible I stopped making them...maybe I'll make them again one day.
I do that with tiny potatoes, Cheery. They are called "grenaille", but I suspect they are just small potatoes. Anyway, I put them in a pan with some olive oil and herbes de Provence (thyme and other herbs) for about 30 minutes in a hot oven. Popular in my family too.
Just found this online: ______________________________________________________________________________________
It is traditional, particularly in the North of Ireland to have ‘Boxty’ at Halloween, there are many different recipes and methods of making it but this is a simple one. I like to have it with fried eggs and bacon, and remember; Boxty on the griddle, Boxty in the pan, If you can't make boxty, You'll never get your man. 😉
Ingredients: 1 cup raw, grated potatoes 1 cup leftover mashed potatoes (still warm) 1 cup all-purpose flour 2 tsp baking powder 2 tsp salt 2 eggs, lightly beaten 1/4 cup (about) milk to mix Butter or oil for frying Sugar (optional) Method: Place the grated raw potatoes in a clean cloth and twist to remove excess moisture. Whisk together flour, salt, and baking powder. Combine flour mixture with the raw potatoes, the leftover mashed potatoes, and the eggs. Add enough mix to make a batter. Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar.
I couldn't picture the end result, but Google images showed me that they are just slightly fat potato pancakes. Frankly, without grated onions in the mix, I have trouble seeing the point, but I may be wrong.
Post by mickthecactus on Oct 31, 2018 17:28:15 GMT
It goes something like this-
4 potatoes to one onion which needs to be cut up finely. Boil potatoes then mash with milk and butter. Add about a tablespoon of flour, the onion, about a teaspoon of sugar and salt and pepper. At this stage I have to taste to see if it needs more of anything. Once we are satisfied with flavour it goes into an ovenproof dish and is baked in the oven at about 180 fan for about 30/40 minutes until there is a little bit of a crust. Serve separately with the rest of the meal.