Aussie Potato Crisps Recipes

AUSTRALIAN CRASH HOT POTATOES

Steps:

• Microwave, boil or bake baby potatoes until fork tender.
• Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie).
• Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each.
• Top with grated Parmesan cheese.
• Bake for 20 minutes.

HOMEMADE POTATO CRISPS

Steps:

• Pour the vegetable oil into a plastic sandwich or freezer bag. Add the potato slices, and toss to coat.
• Coat a large dinner plate lightly with oil. Arrange potato slices in a single layer on the dish.
• Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
• If you want salt and vinegar; soak the raw potatoes in vinegar (cider/malt/red wine vinegar - all work well and produce different flavours) for 15-20 minutes for the best flavor. The potatoes may start to turn brown, but don't worry - they'll turn brown after they cook anyway.

HERBED POTATO CRISPS

Steps:

• Pre-heat the oven to a high temperature.
• Cut the unpeeled potatoes into 1/4 inch slices.
• Place the potato slices on well-greased oven trays.
• Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.).
• Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
• Sprinkle with combined salts and serve.

AUSSIE POTATO HOT CROSS BUNS

Steps:

• BUNS: Peel and cut potato into 1" cubes and boil in salted water until tender. Drain water and mash till smooth in consistency. Let cool to room temperature.
• Soak raisins in enough hot water to cover and let sit for 1-2 hours (or even let soak overnight). Drain before use.
• Grease up a 9" x 13" baking pan and set aside.
• Grease up a large ceramic/glass/metal bowl and set aside.
• Combine yeast, water, and milk and sugar into medium sized bowl and stir well. Let it rest for 5 mins till it becomes foamy.
• In a large bowl mix potatoes, sugar, salt, butter, eggs, and cinnamon till the butter is well incorporated. Then add yeast mixture.
• Add the flour one cup at a time till dough is firm enough to turn out onto floured surface.
• Keep adding flour till it reaches a smooth elastic consistency (about 5-8 minutes) adding the raisins as you knead.
• Place dough in the large greased bowl, flipping over once to allow the fat to coat and let rise 1 1/2 hours in a warm area (preferably between 80°-85°F). Cover with parchment or saran wrap.
• Knead and punch down dough and divide in to 12 fist sized balls. Place in rows into the 9" x 13" baking pan. Cover and let them sit for second raise for 40 mins in warm area.
• Snip tops with scissors to make crosses or decorations. Brush with egg yolk.
• Bake 40-45 minutes at 375°F
• Once out from the oven, let cool in pan for 30 mins, then turn out onto wire rack.
• ICING: While the buns are cooling combine milk, sugar, butter, and vanilla. Add more icing sugar or milk to adjust consistency to form thick paste.
• Place mixture into piping bag or into a Ziplock bag cut corner to pipe icing crosses (or whatever).
• Serve with butter.