potato
vegetable oil
salt
Peel the potato.
Now slice the potato with a vegetable peeler as though you are peeling an apple. Try and keep the strips as long as possible.
Place the strips in a large bowl and fill it with cold water. Soak for 30 minutes.
Drain and dry the strips on kitchen paper.
Heat some oil in a saucepan and deep-fry the potato until golden.
Sprinkle with salt and serve.
Potato
100g butter
200g cheese, grated
Preheat your oven to 180℃.
Slice each potato in quarters and place in a muffin tin. (watch video)
Dot the potato with butter and sprinkle over some salt.
Cover with aluminium foil and bake in the oven for 50 minutes.
Remove the foil, sprinkle some cheese on each potato and bake for another 10 minutes.
Eat immediately!
1 large onion
1,2kg potato, unpeeled
100g cheddar cheese, grated
100g mozzarella cheese, grated
10ml garlic salt
60ml butter, melted
Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper.
Grate the onion and potato on the coarse side of a box grater.
Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid.
Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through.
Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter.
Spoon the mixture into the prepared baking sheet but do not compact it by pressing down.
Bake in the oven for 40 minutes, until golden brown and crispy.
Serve immediately.
My Whisk and I 