Cooking Mode · Garlic & Cheese Potatoes Two Ways | Mesa Kitchen Studio

Skip to main content

Mesa

Garlic & Cheese Potatoes Two Ways

Stage 1 of 3

Prepare Crispy Potato Balls

Step 1 of 14 · 0 completed

Peel 4 large potatoes and cut them into small chunks so they cook quickly. Place in a pot of boiling water with 1 tbsp salt and boil for about 30 minutes until soft and fully cooked.

Ingredients

6 servings

Crispy Potato Balls

4 potatoespeeled and cut into chunks
1 tbsp saltfor boiling water
2 tbsp ( 14 gr ) cornstarch
2 tbsp ( 14 gr ) paprika
1 tbsp ( 8 gr ) turmeric
1 tbsp ( 8 gr ) garlic powder
1 tbsp ( 8 gr ) onion powder
1 tbsp ( 6 gr ) black pepper
2 tbsp ( 36 gr ) salt
1 1/2 tbsp ( 5 gr ) fresh parsleyfinely chopped
60 ml vegetable oilfor shallow frying

Parmesan Baked Potatoes

6 small potatoescut in half
1 tbsp saltfor boiling water
2 tbsp ( 16 gr ) garlic powder
2 tbsp ( 14 gr ) paprika
1 tbsp ( 8 gr ) turmeric
1 tbsp ( 6 gr ) black pepper
1 1/2 tbsp ( 27 gr ) salt
2 tbsp Vegetable oilfor coating potatoes
2 tbsp Vegetable oilfor coating baking dish
4 tbsp ( 20 gr ) grated parmesan cheesefor dish bottom
1 tsp ( 4 gr ) paprikafor tray bottom
1 tsp ( 9 gr ) black pepperfor tray bottom
1 tsp ( 9 gr ) saltfor tray bottom
3 cloves garlicpressed
2 tbsp buttermelted, mixed with pressed garlic
4 tsp ( 4 gr ) grated parmesan cheesefor topping

Garlic Yogurt Sauce

2 tbsp plain yogurt
1 tbsp mayonnaise
1/2 lemonjuiced
1/4 tsp Garlic powderor minced garlic
1/2 tsp black pepper
1/2 tsp salt
1/2 tbsp Yellow mustard

Stages

Screen awake isn't available in this browser.