Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, deep-fried and simmered new potatoes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
As they brown, transfer them to paper towels and make five or six ½ -inch-deep pricks in each potato. New potatoes are potatoes from the early crop that are smaller than old (maincrop) potatoes. The most popular and well-known new potato is the Jersey Royal.
Deep-Fried and Simmered New Potatoes is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Deep-Fried and Simmered New Potatoes is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have deep-fried and simmered new potatoes using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Deep-Fried and Simmered New Potatoes:
- Make ready 300 grams New potatoes
- Make ready 1 tbsp ＊ Soy sauce
- Get 1 tbsp * Mirin
- Take 1/2 tbsp ＊ Sugar
- Make ready 1/3 tsp ＊ Dashi stock granules
- Prepare 4 tbsp ＊Water
- Take 1 Vegetable oil (for deep-frying)
Detail view of deep fried chicken wings with french fries and sauces on white plate. Deep fry skins in hot oil,. cream and onions. Deep-fat fry at once until golden brown. Serve with a roast and vegetable.
Steps to make Deep-Fried and Simmered New Potatoes:
- Scrub the skins of the new potatoes, blot off any excess water, and deep-fry. After 6 to 7 minutes over medium heat, when a chopstick can easily pierce the potatoes, lift them out of the oil and drain.
- Combine all the ingredients marked with a ＊ in a separate pot and bring to a boil, then add the Step 1 ingredients. Keep simmering over medium heat, while shaking the pan around from time to time to coat the potatoes evenly with the sauce.
- After a few minutes, when the liquid has become thick and the flavors have blended, it's ready to serve.
Leaving the skin on new potatoes as you fry them will help to keep their shape, and add a wonderful crunchy texture. Add to the cooking liquid straight away and simmer slowly with the meat for soft and tender spuds. New potatoes add an extra-filling element to omelettes and frittatas for a speedy meal. Purple Peruvian potatoes have deep purple skin and flesh. Cook potatoes by baking, sautéing, pan-frying, and deep-frying.
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