Roasted Turbot On A Crisp Potato Cake With Teardrop Tomatoes And Gaeta Olives Recipes

CRISPY POTATO CAKE

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

CRISPY POTATO CAKE

Steps:

• In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

CRISPY MASHED POTATO CAKES

Steps:

• In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

CRISPY POTATO ROAST

Steps:

• Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
• Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

CRISP POTATO CAKE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.
• Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.

ROASTED TURBOT ON A CRISP POTATO CAKE WITH TEARDROP TOMATOES AND GAETA OLIVES

Steps:

• PREPARE THE TURBOT:
• Rinse the fish under cold running water until the water runs clear and no trace of blood remains. Cut off the head and tail with a large knife or cleaver. Use a pair of scissors to cut off the fins, including the two lines of fins that run along the sides of the fish. Cut the fish crosswise in half through the backbone and set aside.
• Preheat the oven to 450°F.
• PREPARE THE POTATO CAKES:
• Peel 1 of the potatoes and slice very thin on a mandoline. As you slice the potato, arrange the slices in a single layer in a spiral fashion, starting in the center of the pan in an ovenproof 8-inch nonstick frying pan, covering the bottom of the pan. Sprinkle with half the thyme, teaspoon of the salt, and pepper to taste and drizzle with 1 tablespoon of the olive oil. Repeat to make a second potato cake in a second pan.
• ROAST THE FISH:
• Place one piece of the fish in the center of each potato cake. Put the pans in the oven and roast until the fish is cooked through, about 15 minutes. Transfer the fish to a cutting board.
• Return the cakes to the oven to brown, about 5 more minutes. Turn the potato cakes out onto two serving plates.
• MEANWHILE, PREPARE THE SAUCE:
• Combine the tomatoes, wine, and vinegar in another medium frying pan and bring to a boil on top of the stove. Reduce the heat and simmer until the liquid is reduced by one-half and the tomatoes are softened, about 5 minutes. Add the butter, olives, and olive oil and whisk to emulsify. Season to taste with salt and pepper.
• ASSEMBLE THE DISH:
• Remove the skin and lift the fish fillets from the bones. Place the 2 halves of each fillet on top of each other, in the center of each cake. Arrange 5 tomatoes around each potato cake. Pour the sauce over the fish and scatter the olives around. Garnish each plate with a sprig of rosemary and serve immediately.

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)

Steps:

• Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
• Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
• Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
• Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

CRISPIEST ROASTED POTATOES, 3 WAYS

Steps:

• FOR CRISPY ROASTED POTATOES:.
• Preheat oven to 425 degrees F.
• Place potatoes in a large pot. Cover with cold water and add 2 tablespoons salt. Bring to a boil over high heat and cook 5 minutes, until potatoes are just slightly cooked on the outside. The interiors should still be raw.
• Drain and return to the pot. Let moisture evaporate, lightly shaking pot, 1 minute. Turn off heat. Add melted butter and place cover on pot. Shake vigorously for 1 minute, until the potatoes are rough on the exterior and lightly smashed. Transfer to a rimmed baking sheet and spread in an even layer. Roast until crispy and deeply golden, flipping after 30 minutes, about 45 minutes. Season to taste with salt and dress with desired topping.
• FOR PATATAS BRAVAS:.
• In a medium pot, warm olive oil over medium-high heat. Add onions and sliced garlic, season to taste with salt and pepper, and sauté until softened and beginning to turn golden, about 8 minutes. Add smoked paprika and red pepper flakes. Cook until fragrant, stirring, one minute more. Add tomatoes and white wine vinegar and continue to cook, breaking up tomatoes with the back of a spoon or potato masher. Bring mixture to a boil and simmer for 15 minutes. Blend until smooth with hand blender, season to taste with salt and pepper, and keep warm until ready to serve.
• In a small bowl, whisk to combine grated garlic, lemon juice, and mayonnaise until smooth. Season to taste with salt.
• Serve aioli and tomato sauce with crispy roasted potatoes. Garnish with parsley and serve.
• FOR CHIMICHURRI:.
• In the bowl of a food processor, combine cilantro, parsley, and mint leaves. Pulse until roughly chopped. Add white wine vinegar, olive oil, sugar, and garlic. Continue to pulse until finely chopped and well-combined, scraping down the sides of the bowl as necessary. Season to taste with salt and serve with crispy roasted potatoes.
• FOR TZATZIKI:.
• Place cucumber in a small bowl and add 1 tablespoon salt. Toss to coat and set aside for 5 minutes. Squeeze cucumbers between paper towels to expel liquid. Rinse with water and pat dry. Transfer to a medium bowl. Add yogurt, garlic, and salt to taste. Serve tzatziki with crispy roasted potatoes, garnished with oregano, lemon zest, and a drizzle of olive oil.

SHREDDED POTATO CAKES

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

CRISP ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees. Cover potatoes with water by 2 inches in a medium pot. Bring to a boil, season with salt, and reduce heat to a rapid simmer. Cook until potatoes are tender when pierced with a fork, about 20 minutes; drain. Gently smash each potato until slightly flattened but still in one piece (edges will split).
• Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet in a single layer and brush tops with remaining 1 tablespoon oil. Bake until golden brown and crisp, flipping once, about 25 minutes. Remove from oven, season with salt, and serve.

CRISPY POTATO CAKES

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, chives, cilantro, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7-8 minutes total.