A simple yet tasty way to serve potatoes in a different way a little more special, and perhaps a little guilty as it involves baking it in cream and garlic, but if you’re out to impress having a side of dauphinoise potatoes is a good way to impress and it is a pretty simple dish to make yourself.
To make dauphinoise you have to begin by slicing thin slices of potatoes into a cooking dish, crush in some garlic then finely dice some red onion into the dish and spread evenly. Layer in some more thinly sliced potato and then add double cream until everything is coloured. Repeat this for as many layers as you would like and this would make your basic dauphinoise potato mix.
You can adapt this dish by mixing in cooked meats or vegetables or even grated cheese for some tasty alternatives, however the basic version itself is pretty special.
Place in the oven at 200Degrees and cook until it starts to bubble and brown on top, this is how you’ll know it’s cooked and you can test this out by piercing it in the middle and feeling if the potato has softened up suitably.
Enjoy as a side dish with any main of your choice, sauce optional as this is a very creamy dish on it’s own although it will be more solid after cooking. This is my mom’s favourite dish and one I wanted to show off because it’s so easy to make something special.
Home made spicy potato wedges can be easier to make than you think, as long as you think about how to cut your wedge shape without making a mistake and prepare your wedges properly for the way you wish to cook them, if you want a harder skinned wedge then the ideal method would be to microwave the wedges a little to dry the outer layer before adding any coating and cooking in the oven whereas if you wish to have a light fluffy wedge which is more of a cross between a chip shop chip and a wedge then you would want to lightly boil your wedges before cooking, this heats them up and prepares them for the oven allowing you to lightly oil and spice the surface without prolonged baking and also speeds up the cooking process.
You would need to take care not to overboil your wedges however as this will cause them to fall apart as you transfer them to the oven or even when you flip them in the oil and spice coating. However much spice and the types of spice you wish to use are entirely up to yourself and you can personalize these entirely to your own tastes. The final cooking method is also down to yourself, as frying these rather than oven roasting them would be more ideal for a traditional wedge with a crispy skin and remaining light and fluffy inside, however the oil itself will get very spicy, and I lack any form of fryer at present, so shallow frying these in the oven at the same time was my best solution.
The oven should be on full (250) to ensure that you crisp up and cook your wedges in the way you desire, checking occasionally that everything is loose with an occasional shake of the tray, perhaps flipping and re-coating the wedges as necessary to ensure an even coating of seasoning and even frying of the wedge on all sides. The cooking process should not take long and should be 20 minutes in total at most, without preheating your wedges this could take longer and also leave the inside of your wedges hard while the outside looks cooked.
Once cooked you can freeze these as long as you rapidly cool them first, a good way to do this would be to seal them in an airtight bag and run cold water from the tap over the bag, keeping the inner product dry but rapidly cooled, or even submerse into an ice bath sat inside a plastic tub, this too would remove heat rapidly enough to place into a freezer without contaminating and warming everything you have in there.
These are a perfect accompaniment to any meal, and I chose to have these with a steak and gravy pie, but would sit nicely alongside any main meal you would choose to prepare.