BAKE-FRIED POTATOES
Papas Fritas from Steven Raichlen's Healthy Latin Cooking. I have made these a lot! They are so good. Soaking in the water makes the texture of these perfect and the paprika gives them good coloring. The taste fried, but they are much more healthy. I use a cookie-sheet covered in foil and sprayed with pam. The key is to flip/ stir after 10 minutes or they will stick. If your potatoes are small, use four.
Provided by Island Girl 525
Categories Low Protein
Time 35m
Yield 1 fries, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450.
- Cut potatoes into fries.
- Place the potatoes in a medium bowl and cover with cold water. Let soak for 10 minutes. Drain well and blot dry with paper towels.
- In a nonstick roasting pan (or cookie sheet), toss together the potatoes, oil, garlic, salt, pepper, paprika and cumin.
- Bake for 25 minutes, tossing every 10 minutes, or until golden brown.
SMOKED HADDOCK & HOLLANDAISE BAKE WITH DILL & CAPER FRIED POTATOES
Enjoy this seriously hearty fish dish for brunch, or it's just as nice served for dinner. The cheat's hollandaise is hard to get wrong
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
- While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it's splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously - it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
- Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
- Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.
Nutrition Facts : Calories 726 calories, Fat 44 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
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