Crispy potjie potatoes

Crispy potjie potatoes



You need
a three-legged potjie (no. 4)
2 kg potatoes
1.5 l vegetable oil
1.5 l water, at room ternperature

Step 1. Peel the potatoes. Don't be tempted to halve them - they must be kept whole. Put them in the potjie.

Crispy potjie potatoes 1


Steps 2 & 3. Make a fire on the ground. Clear the coals around the fire - about half a metre. (Some of the water and oil will spill over once the pot starts to boil.) Keep the fire going and get a pile of coals ready.
Place the potjie over very hot coals and pour equal amounts of oil and water into it. The potatoes should be completely covered by the liquid. Do not heat up the oil and/or water beforehand - they must all go in together.

Crispy potjie potatoes 2


Step 4. Put enough coals under the pot to bring it to a rapid boil. It will take about 45-60 minutes.The water will splutter and steam, so be careful. Do not stir the pot or poke the potatoes -they will break and burn.

Crispy potjie potatoes 3


Step 5. As soon as the water has evaporated and only oil remains, lower the heat but keep the pot at a constant simmer.

Step 6. After about another 60 minutes, the potatoes will be crisp and golden brown on the outside and soft and fluffy on the inside. Use a slotted spoon to scoop out the potatoes into a dish lined with kitchen paper. If some aren't fully cooked, leave them in the pot a little while longer.

If a potato sticks to the side of the pot, just dislodge it with a wooden spoon. To serve, sprinkle with sea salt.

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