Fried Potatoes with Muhammara

بسام شنيقCocinero

Ingredientes

• 2 Potatoes
  2 pieces
• 3 cups vegetable oil for frying
  3 cup
• 2 red peppers
  2 pieces
• 1/2 cup red pepper paste
  0.5 cup
• 1/4 cup ketchup
  0.3 cup
• 4 cloves garlic, chopped
  4 clove
• 1 teaspoon ground cumin
  1 teaspoon
• 1 tablespoon pomegranate molasses
  1 tablespoon
• 1/4 cup olive oil
  0.3 cup
• 1/2 cup walnuts, chopped
  0.5 cup
• Sal
  0
• Especias
  0

Pasos

1. 1

   Peel the potatoes and trim their rounded edges. Then cut them into large pieces with straight edges. Keep them in a large bowl with water until ready to fry.

   Herramientas necesarias:

   🍳

   Large bowl

   10 minutos
2. 2

   Heat a quarter pot of water with a little salt and spices (anise or black pepper). Add the potatoes and heat the water on low heat. Check the potatoes after 20 minutes to ensure they are cooked. Drain (save the water for making soup or bread) and let the potatoes dry.

   Herramientas necesarias:

   Olla

   20 minutos
3. 3

   To prepare the Muhammara: Place all the ingredients in a blender, run it for a minute, and taste the mixture. Transfer to a small bowl.

   Herramientas necesarias:

   🍳

   Blender

   1 minutos
4. 4

   Heat the oil to 185 degrees Celsius and gently place the potatoes in it, frying for several minutes until golden brown. Drain the excess oil on paper towels and serve with the Muhammara sauce.

   Herramientas necesarias:

   Sartén

   10 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

Especiaspor 100g

Energía350 kcal

Proteínas10 g

Grasa total15 g

Carbohidratos60 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas