Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde. To achieve a hard and crispy texture, egg whites are used to bind the ingredients together without adding additional moisture.

Air Fryer: Turn on the air fryer and set the temperature to 350 degrees Fahrenheit then distribute James Martin’s potato rosti in the basket and heat for 3 to 5 minutes, or until hot and crispy. Put the finished potato rosti on a plate covered in absorbent paper and continue with the rest of the batter. James Martin presents over 130 recipes and techniques that will inspire you to put potatoes front and centre of your cooking – from the lofty heights of a Pomme soufflé, to perfecting the humble Mashed potato. Featuring home-style recipes like Tex-Mex barbecued filled skins, Potato, sausage and sage tray bake, Potato pancakes and Pork chops with mustard Mac, plus chefs’ favourites including Classic game chips and Pommes Anna, Potato shows why the spud is a staple in so many cuisines, from rustic country kitchens to Michelin-starred restaurant tables. Air Fryer: Bring the temperature of the air fryer to 350 degrees F then spread James Martin’s fondant potatoes in the air fryer basket and heat for 7 minutes. In a large oven-safe skillet, heat the vegetable oil over medium heat. Prepare the potatoes by browning both sides. It may take 6-7 minutes on each side to do this.Drain the potatoes well: After boiling the potatoes, make sure to drain them thoroughly. Excess moisture can cause the potatoes to steam instead of fry, resulting in a less crispy texture. Heat a clean frying pan until hot, add the olive oil and padron peppers and then fry for 2-3 minutes, or until the peppers are charred. Add some salt. Don’t scrimp on the ingredients; salt, pepper, garlic powder, and onion powder will take the rosti to the next level of deliciousness. To make grated potatoes crispier, soak them in cold water for 20 minutes to remove extra starch and then squeeze them dry. Creamy Delight: This recipe creates a luscious, creamy texture that’s both comforting and indulgent.

In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit. When you’re done peeling the potatoes, slice them in half and the halves will stand upright on their own thanks to the flat sides you gave them. After that, halve each potato. Dry the potatoes well with paper towels. Nothing feels better than whipping up a delicious and hearty soup when the weather is miserable outside. Avoid overcrowding the pan: When sautéing the potatoes and onions, give them enough space in the skillet. Overcrowding the pan can lead to steaming rather than frying, preventing the potatoes from achieving a nice golden brown color.

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Meanwhile, make the dressing. Heat a frying pan until hot, add the extra virgin olive oil and garlic and cook for a couple of minutes over a gentle heat – you don’t want to burn the garlic. Add the smoked paprika and sherry vinegar. Fry the potatoes in batches if needed: If your skillet is not large enough to accommodate all the potato slices at once, fry them in batches. This way, each slice has enough room to cook properly, resulting in a better texture.