Beercheesefriedpotatoes Recipes

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AMAZING BEER BATTERED POTATOES



AMAZING Beer Battered Potatoes image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer     Side Dish

Number Of Ingredients 15

2 yukon gold potatoes
1 tbsp extra virgin olive oil (15 ml)
pinch sea salt
dash freshly cracked black pepper
1 cup all-purpose flour (120 grams)
1 tsp baking powder (4 grams)
1/2 tsp sweet smoked Spanish paprika (1.15 grams)
1 tsp garlic powder (3.28 grams)
1/2 tsp sea salt (2.46 grams)
1/8 tsp freshly cracked black pepper (.29 grams)
1/2 cup beer at room temperature (118 ml)
1/2 cup water (118 ml)
1/2 cup sunflower oil (118 ml)
1/2 cup all-purpose flour (64 grams)
handful freshly chopped parsley

Steps:

  • Wash and pat dry 2 yukon gold potatoes, cut each potato into rounds that are between 1/2 inch to 1/4 inch thick (1.27 cm to .63 cm), add the slices of potato into a baking tray lined with parchment paper, making sure they are all in a single layer, brush a kiss of extra virgin olive oil on the potatoes and season with sea salt & black pepper, add into a preheated oven, bake + broil option 250 C - 475 F, after 21 to 22 minutes remove the potatoes from the oven and set aside
  • To make the beer batter add 1 cup of all-purpose flour into a large bowl, along with 1 tsp of baking powder, a generous 1/2 tsp of sweet smoked paprika, 1 tsp garlic powder, 1/2 tsp sea salt and 1/8 tsp freshly cracked black pepper, mix the dry ingredients together, then add in 1/2 cup beer at room temperature and 1/2 cup water, whisk together until well combined
  • To coat the potatoes, first dust them off in some all-purpose flour and then into the beer batter, as you coat each potato leave them in the bowl with the batter so they don´t lose any of the batter
  • Heat a large fry pan with a medium heat and add in 1/2 cup of sunflower oil, after 4 minutes start adding the coated potatoes into the pan, make sure they are in a single layer, cook in batches, after 1 minute flip the potatoes to fry the other side, after another minute remove from the pan and transfer to a dish with paper towels, continue to cook in batches until done
  • Transfer the potatoes into a serving dish and sprinkle with freshly chopped parsley, enjoy!

POTATO SKINS WITH BEER CHEESE



Potato Skins with Beer Cheese image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

6 small russet potatoes (about 2 pounds), scrubbed and pricked all over with a fork
1 tablespoon vegetable or olive oil
Kosher salt and freshly ground black pepper
4 slices bacon
1 1/2 tablespoons unsalted butter, melted
2 cups shredded sharp yellow Cheddar (about 6 ounces)
1/2 teaspoon cornstarch
1/2 cup lager or pilsner beer
1/4 teaspoon Worcestershire sauce
Pinch dried mustard
Pinch cayenne pepper
3 scallions, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the potatoes with the oil and sprinkle lightly with salt and pepper. Place the potatoes on a baking sheet and bake until the skins are slightly crisp and the inside is tender and can be easily pierced with a paring knife, about 45 minutes. (Leave the oven on.)
  • Meanwhile, put the bacon in a cold medium skillet and cook over medium heat, turning occasionally, until crisp and brown, about 10 minutes. Drain briefly on paper towels, then transfer to a cutting board and chop finely.
  • Halve the potatoes lengthwise and scoop out most of the potato flesh, leaving about 1/4-inch of flesh on the skin. Arrange the potatoes on the baking sheet and brush both sides with the butter. Sprinkle lightly with salt and pepper, then arrange cut-side up and return to the oven to bake until crisp and golden brown in spots, about 10 minutes.
  • Toss the cheese with the cornstarch in a bowl. Bring the beer to a simmer in a medium saucepan over medium heat. Add the cheese mixture to the beer, a handful at a time, stirring until melted before adding more. When all of the cheese has melted, remove from the heat and stir in the Worcestershire, mustard and cayenne.
  • Arrange the potato skins on a platter and drizzle with the beer cheese. Top with the bacon and scallions. Serve immediately.

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