New Kitchen Basics by Claire Thomson

Author:Claire Thomson
Language: eng
Format: azw3, epub, mobi
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-02-11T22:00:00+00:00

Cajun Potatoes with Buttermilk & Sour Cream

Tartiflette Baked Potatoes

Sri Lankan Potato & Aubergine Curry

Hasselback Jansson’s Temptation

Massaman Curry

Lemon Semolina Potato

Whacked & Drunken Potatoes

Patatas Bravas & Aïoli

Batata Vada Pav

Kleftiko Potatoes

Aloo Chaat Salad

Caldo Verde

Llapingachos

Cajun Potatoes with Buttermilk & Sour Cream

Frying the cooked potatoes in a rich assembly of butter, oil and spices ensures the potatoes suck up all the flavours from the pan. Blackening is a classic Cajun cooking method combining butter, sugar and spices, and the trio of celery, green (bell) pepper and onion is thought to be a bit of a holy trinity in Cajun cooking. I would encourage you to be bold with the chilli powder and black pepper, relying on the cool, creamy dressing to temper any fiery heat the potatoes may take on. If you can’t find buttermilk, use plain yogurt thinned with a little milk to mix with the sour cream.

1.5kg (3lb 5oz) small waxy potatoes, unpeeled

150g (5½oz) sour cream

100g (3½oz) buttermilk, or yogurt thinned with a little whole milk

1 small onion, peeled and finely diced

2 celery sticks, finely diced

small bunch of flat-leaf parsley, leaves picked and finely chopped

vegetable oil

1 small green (bell) pepper, deseeded and finely diced

30g (1oz) unsalted butter

2 teaspoons smoked paprika

2 teaspoons ground cumin

½–1 teaspoon dried oregano

½–1 teaspoon chilli powder (mild or hot, as you like)

big pinch of light brown soft sugar

salt and freshly ground black pepper

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