New Potatoes | 4 Quick & Easy Recipes | Chef-Development

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New Potatoes need little embellishment – boiled in salted water and dabbed with butter and extra salt is probably the best way to enjoy them! But it doesn’t mean that you can’t have a little fun with them!

WATCH THE LATEST VIDEO | FRENCH BAGUETTES AT HOME:
https://youtu.be/w65gUy-yKL8

We only get New Potatoes for about 3 months a year, so if you are anything like us, you’ll want to make the most of them while they are in season. But if you’re eating them two or three times a week you are probably going to want to mix things up a bit or risk becoming bored before the New Potato Season is over.

New Potatoes need to be cooked in a deep pot with plenty of salted water. Start the potatoes in cold water rather than hot, which allows the potato flesh cook nice and evenly. No chance of overcooked outsides and undercooked insides!

Our 4 quick & easy recipes required simply boiled New Potatoes with four quick adjustments, to produce four quick and delicious recipes to keep things nice and exciting in the world of potato eating.

Minted New Potatoes
Roast New Potatoes with Garlic & Rosemary
New Potato Salad
Sautéed New Potatoes with Lemon & Thyme

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New Potatoes | New Potato Recipe | New Potato Recipes | Quick New Potato Recipes | Easy New Potato Recipes | Quick & Easy New Potato Recipes | New Potato Recipe Ideas | New Potato Salad | New Potato Dishes | Roasted New Potatoes | Minted New Potatoes | Sautéed New Potatoes | Cooking New Potatoes

How To Make French Baguettes At Home

Now you can bake some of the best French Baguettes, outside of France itself, in your own kitchen.

Pretty handy since we can't even leave the house! Let alone pop over to peruse the French boulangeries.

FIND THE FULL RECIPE HERE: https://albrady.co.uk/baguettes

For our baguette recipe we are using a pre-ferment called a "poolish starter", which simple mixture of flour, water, and yeast or that is allowed to ferment for a few hours and then added to bread dough.

You can make the bread without it but the flavour and the texture of these baguettes is almost impossible to achieve with any other method.

Getting you as close to an authentic French Baguette at home, as you are ever likely to get.

Unless you live in France.... in a bakery.

Big love and stay safe! x
#staythefuckindoors #withme

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INGREDIENTS:

For the poolish:
2g fresh yeast
70g water
60g strong white flour
10g dark rye flour

For the baguettes:
260g strong white bread flour
7g fresh yeast
1tsp sea salt
140g lukewarm water


For the poolish:
Stir the yeast into the water in your mixing bowl, then add the white and rye flour and mix well with a dough scraper. Cover the bowl and leave the poolish to ferment for 4-5 hours or overnight in the fridge.

To make the dough:
Dissolve the yeast with 50g of the water. Uncover the poolish ferment and add the yeast mixture along with the remaining water, flour and finally salt. Using a round bladed knife or dough scraper, cut through the mixture to bring the dough together.Cover the bowl with a clean tea towel and leave to autolyse for 30 minutes to an hour.

Turn the dough out onto the work surface and knead well for 10 minutes. Avoid adding extra flour unless absolutely necessary, if all ingredients have been weigh out correctly you shouldn’t need to.Once the dough becomes smooth and springy, place it into a bowl and leave to prove in a warm place for 1 hour or until doubled in size.

Once proved, knock back the dough, turn it out onto your work surface, divide in 2 and form each piece into a ball. Cover with the tea towel and leave to rest again for 5-10 minutes. Lightly flour a tea towel and put on a baking sheet.

Preheat the oven to 220ºC and place a baking sheet on the middle shelf the oven to heat up. Shape each ball into a baguette stick and place on the floured tea towel, pulling the cloth up between the doughs, to prevent them from touching. Leave to prove for 1 hour or until doubled in size.

Transfer the baguettes to a peel, dusted with semolina, and slash the tops. Open the oven door and splash a little water in the bottom of the oven to create some steam. Slide the baguettes off the peel, onto the hot baking sheet in the oven. Bake for 12-15 minute until the baguettes are golden brown all and crisp. Remove from the oven and cool on wire racks.
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Comments

voxer99 says:

Are new potatoes simply young fresh potatoes or are they a separate type of potato? I've only ever heard of them and eaten them in England, never anywhere else.

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ControllerSnipz -_- says:

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Ninik Becker says:

Oh my..mouth-watering dishes. I am going to make those !

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