Rachel Ray adds this amazing ingredient to her mashed potatoes

From mouth-watering potatoes to excellent (yet easy) pomes, the versatility of tender potatoes is undeniable. Not surprisingly, many people claim that they have the best cooking methods, secret ingredients or other “magical” techniques to make their potatoes better.

But no one could explain it to us Rachel Ray, Which we believe has come up with the ultimate recipe for potatoes. Ray has taken these starchy spades to a whole new level using an amazing ingredient and simple technique.

Three words: Crispy Lemon Potatoes

Rachel Ray recently shared her go-to potato recipe on TikTok, and the internet has eaten it up.

To get started, boil small potatoes with ray skin. Peel a squash, grate it and squeeze the juice. From there, he crushed each potato using the bottom of a glass of water to create a flat disc shape.

A small addition to Ray’s smashing technique where all the magic happens. This helps to increase the surface area, as a result of which the potatoes become crispy when fried.

The Food Network star also revealed an important serving tip before popping potatoes in the oven: “Half a pound per person in the case of potatoes.” (So, That Why I never seem to have enough time to make them.)

After removing the crispy potatoes from the oven, Ray adds an amazing ingredient. “We’re going to take some burnt lemons and cover our olive oil, salt and pepper, on top of the potatoes,” Ray says.

Despite how unconventional it sounds, burnt lemons add new depth to fried potatoes. The bright, citrus flavor of the lemon is subdued by charging sweet, smoky notes. Also, burnt lemons are warmer, making them much easier to squeeze.

After adding the lemons, Ray plated the dish and proudly announced, “Crispy Lemon Potatoes.” We can’t wait to taste them for ourselves!

Rachel Ray’s Crispy Lemon Potato Recipe

Materials

  • 1 pound baby fingerling potato (whole, washed and peeled)
  • 3 tablespoons extra virgin olive oil
  • Test the salt and pepper
  • 1 lemon

Directions

  1. Bake the baby fingering potatoes over medium heat for about 15 minutes or until they are slightly ‘soft’ but tender-tender. Peel a squash, grate it and squeeze the juice.
  2. Line a baking sheet with parchment paper and place the potatoes. After that, gently break each potato under a glass of water.
  3. Sprinkle the potatoes with extra virgin olive oil and then sprinkle with salt and pepper to taste. Mix gently. Bake the potatoes at 450 F for 45 minutes or until the potatoes are golden and crispy.
  4. When the potatoes are fried, cut the lemon in half. In a dry skillet over medium heat, place the sliced ​​lemon slices on the bottom for about 10 minutes.
  5. When the potatoes are done frying and cool enough to handle the lemon slices, pour in the burnt lemon juice. Serve immediately. Enjoy!

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