Oven Potatoes Tray Saniat Patates Ba El Lahma Fi Al Forn Recipes

PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI

Steps:

• Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
• Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

EASY POTATO PANCAKES

Steps:

• Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

OVEN POTATOES TRAY (SANIAT PATATES BA EL-LAHMA FI AL-FORN)

Steps:

• Wash the potatoes very well.
• Dry the potato.
• Peel the potatoes and cut into medium slices.
• Peel and cut the onions into thin round slices.
• Put peeled potatoes and onions into a pot filled with water.
• Boil the potatoes and the onions for about 8 minutes.
• Wash the stew meat (beef) well.
• Put the meat into another pot (filled with water).
• Boil the meat for about 7 minutes (skimming off the fat and the blood as it boils).
• Place 2 sticks of butter 8 OZ (4 Oz each) in a very large oven pan or tray.
• If you do not have a very large oven pot use 2 medium oven pans.
• Mix everything together.
• Put meat over the butter.
• Add the boiled potatoes, onions, and 2 cans of tomato paste to the meat.
• Add water from the meat to cover the potatoes.
• If the water is not enough, then, use more water from the boiled potatoes to cover the potatoes.
• Add salt and pepper to taste.
• Stir all (about 3 minutes) well to mix the tomato paste.
• Bake in 350 degree oven (without cover) for 1 hour or more, until potatoes become soft.
• Serve over rice.

TRAY-BAKED POTATOES

Steps:

• Liberally butter the oven tray. Slice the potatoes using the fine blade of a food processor or a sharp knife, separating slices that have stuck together.
• Pour the boiling water into a large pan and whisk in the bouillon powder. Tip in the potatoes, cover, bring to the boil and cook for 2 minutes.
• Using a fish slice, transfer the potatoes to the oven tray, letting a little of the stock come along with each batch. Spread the potatoes out evenly in the oven tray. Don't attempt to overlap layers in a neat fashion, as you would for a gratin - this is a casual, baker's-style dish. Discard the remaining stock, or use it as a soup base.
• Season the potatoes, then slide the tray into the oven for the last 30 minutes of the pork cooking time (or cook separately for 30 minutes in a preheated 170C/Gas 4/fan oven). After 30 minutes, increase the heat to 220C/Gas 7/ fan oven 200C, and cook for 25-35 minutes longer.
• Score the potatoes into 8 portions and serve straight from the tray, lifting them out with a fish slice. They won't look neat but will taste divine.