Potato punch: a few ingredients and one hit, success

Potato Punch: There are few ingredients and a simple and healthy way to make it, it’s a big hit

A perforated potato, crunchy and golden on the outside and soft on the inside

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 01:00

Intermission: 00:20

TOOLS

1 cutting board(s), 1 frying pan(es), 1 food mill (or saucer), 1 frying pan(es) (or more), 1 colander

EQUIPMENT

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

PUNCHED POTATOES Ingredients

– 250 g of small potatoes (ball type)

– Salt to taste

– olive oil to taste

Finishing ingredients

– chopped parsley to taste

PREPARATION:

1. Start by cooking the potato balls (see preparation).
2. Set aside the other ingredients and utensils for the recipe.
3. Preheat the oven to 210°C when the potatoes are finished cooking.
4. Grease the tray(s) with olive oil: use the quantity of trays necessary to accommodate the potatoes, without overlapping them.
5. Wash well and chop the parsley while the potatoes cook. Leave to dry on absorbent paper.

PREPARATION:

Ball potatoes – Cooking (do this step during pre-preparation):

1. Wash small potatoes, preferring larger ones, without removing the peel.
2. Place the potatoes in a pan, cover with water.
3. Place over high heat and when boiling, add salt and reduce to medium heat.
4. Cover and cook for about 25 minutes or until the potatoes are soft, without falling apart (this time depends on the size of the potatoes).
5. Return to pre-preparation (step 2).

Potato Punch:

1. When they are cooked and soft – test with a fork – drain them well.
2. Place each unit of potatoes on a cutting board.
3. Using a saucer or vegetable masher, lightly mash the potatoes so that the flesh is slightly exposed.
4. Place the potatoes on a greased baking tray, sprinkle them with a little more salt and drizzle with a drizzle of olive oil.
5. Bake in a preheated oven at 210°C for about 20 minutes or until the potatoes are crispy and golden on the outside.
6. Halfway through the time, turn the potatoes to the other side and, if necessary, rotate the pan so that the heat spreads evenly.
7. Remove from the oven when they are well coloured.

FINALIZATION AND ASSEMBLY:

1. Reorder perforated potatoes on a serving plate or, if you prefer, distribute it on plates next to your main course.
2. Sprinkle with chopped parsley and serve hot.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.