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KNOFFELBOTTER AARTAPPELS

KNOFFELBOTTER AARTAPPELS

Dit is heerlik en sal dit beslis gereeld maak. Ek het nie chillie gehad nie en vervang met paprika (my man hou nie van brand speserye nie). Het ook in airfryer probeer soos belowe, maar die degie maak dit moeilik. Sal eerder in pan gaarmaak, min olie, vinnig en fantasmagories lekker!

  • 4 aartappels
  • 35 g koekmeel
  • ¼ teelepel brandrissievlokkies
  • ¼ teelepel origanum
  • 120 ml water
  • gesmelte botter
  • 1 teelepel gemaalde knoffel
  • 2 eetlepels pietersielie
  • sout en peper

Sny die aartappels in skywe.
Bedek met koue water en laat week vir sowat ‘n halfuur.
Kook die aartappels in skoon water vir sowat 7 minute.
Dreineer en hou eenkant.
Maak nou die meelmengsel.
Klits die meel, sout, origanum, brandrissiepoeier en swartpeper saam.
Voeg die water by en klits deeglik om ‘n dun beslag te vorm.
Maak seker dat daar geen klonte is nie.
Voeg die afgekoelde aartappelwiggies by die meelbeslag en maak seker dat elke skyfie met die beslag bedek is.
Verhit die olie in ‘n groot braaipan en voeg die wiggies by (moenie die pan oorvol maak nie).
Braai tot goudbruin en dreineer op ‘n papierhanddoek.
Meng die gesmelte botter met die gekapte pietersielie en knoffel in ‘n aparte bak.
Skep oor die gebraaide aartappelwiggies en meng deur.

Wenke vir die beste Knoffelbotter Aartappels:
Vir die brosste aartappels, gebruik Yukon Gold, Russets of rooi aartappels.
Om die brosste aartappelwiggies te kry, laat die gekookte aartappels ’n rukkie staan en afkoel, totdat hulle ophou stoom. As hulle nie behoorlik afkoel nie, sal die stoom brosheid voorkom.

  • GARLIC BUTTER POTATOES
  • 4 potatoes
  • 35 g cake flour
  • ¼ teaspoon chilli flakes
  • ¼ teaspoon oregano
  • 120 ml water
  • melted butter
  • 1 teaspoon minced garlic
  • 2 tablespoons parsley
  • salt and pepper

Slice the potatoes in wedges.
Cover with cold water and allow to soak for about half an hour.
Boil the potatoes in fresh water for about 7 minutes.
Drain and set aside.
Now make the flour mixture.
Whisk together the flour, salt, oregano, chili powder, and black pepper.
Add the water and whisk thoroughly to form a thin batter.
Make sure that there are no lumps.
Add the cooled potato wedges to the flour batter, and make sure that every wedge is coated with the batter.
Heat the oil in a large frying pan and add the wedges (don’t overcrowd the pan).
Fry until golden, and leave to drain on paper towels.
In a separate bowl, mix the melted butter with chopped parsley and garlic.
Pour over the fried potato wedges and mix through.

Tips for the Best Garlic Butter Potatoes:
For the crispiest potatoes, use Yukon Gold, Russets, or red potatoes.
To get the crispiest potato wedges, leave the parboiled potatoes to rest for a while. This will cool them down, and they will stop steaming. If they don’t cool down properly, the steam will prevent crispiness.

Foto:  Rika Rossouw

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