Deci nu imi vine sa cred ca abia acum, la 33 de ani, am descoperit reteta asta de cartofi crocanti cu malai la cuptor. I’ve been living in a lie all my life :)) Sunt atat de gustosi, mega crocanti la exterior si moi inauntru, ca juri ca sunt prajiti! Noi i-am pus pe o lipie cu friptura la slow cooker, salata verde, ceapa, maioneza si ketchup si, OMFG, am mancat de-am rupt :D Yummmmmy!

Ingrediente (4 portii):

  • 500g cartofi
  • 3 lg ulei de masline
  • 3 lg malai
  • 1 lgt pudra de usturoi
  • 1 lgt boia dulce
  • 1/2 lgt sare
  • 1/4 lgt piper

Decojim cartofii si ii taiem bucati potrivite, eu nu i-am taiat chiar in sfeturi, ci o marime intre wedges si cartofii prajiti, ca in imagine :) Amestecam condimentele intr-un bol: usturoiul, sarea, piperul, boiaua si malaiul.

Adaugam cartofii, uleiul de masline si mozolim biiiine totul, pana cartofii sunt complet acoperiti de toppingul crocant.

Ii asezam pe o tava si ii coacem in cuptorul preincalzit la 200C timp de 35-40 de min, cu ventilatia pornita, pana se rumenesc frumos, in functie de dimensiunea bucatilor. Enjoy! :)

Galerie foto

ENGLISH VERSION 

I can’t believe I discovered these crispy potato wedges only now, at 33. I feel like I’ve been living in a lie all my life :)) They are soooo crispy, tender inside and delicious, they seem just like deep fried ones. We added them to a tortilla with warm steak, lettuce, onion, mayonnaise and ketchup and, boy, did we eat it all! :D Yummmmmy!

Ingredients (4 servings):

  • 500 g potatoes
  • 3 tbsp olive oil
  • 3 tbsp cornmeal
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Peel the potatoes and cut them into medium chunks, I didn’t cut them
quite in quarters, but something between fried and wedges, like in the picture :) Combine the spices in a bowl: garlic, salt, pepper, paprika and cornmeal

Add the potatoes, olive oil and coat them well in the spice mixture until fully covered.

Place them a tray and bake them in the preheated oven at 200 C for about 35-40 min, until golden and crisp enough, depending on the size of the pieces. Enjoy! :)

Print Friendly, PDF & Email

Lasă un răspuns

Adresa ta de email nu va fi publicată. Câmpurile obligatorii sunt marcate cu *