Najbolji pečeni krumpir, u tavi, sa kaduljom ili ružmarinom

Domaći pečeni krumpir – najprije kuhan 5 minuta u osoljenoj vodi, te nakon toga ubačen u vrlo malo vrućeg maslinovog ulja. Začinjen kaduljom ili ružmarinom

Prednosti ovako prženog krumpira su da uopće ne upija masnoću jer je pustio škrob u vodi, zbog čega je zdraviji. Ništa međutim nije izgubljeno od divnog prženog krumpira – izvana je ostala hrskava ali ne i masna korica, iznutra je mekan i sočan a šaka svježih listova kadulje doda mu prijatan ukus. Čak i više od toga – uvijek se grabe ti listovi i zato stavite polovicu listova odmah, da namirišu ulje, a drugu polovicu pred sam kraj, da se tek malo poprže.

Vrijeme pripreme: 20 min

Za 4 osobe

Potrebni sastojci :

8 kom srednje velikih krumpira

2 režnja češnjaka

15- tak listića svježe kadulje

½ dl ulja

Moj prijatelj Giorgio, novinar iz Milana, godinama je držao brod u marini Sukošan. Svaki put je na povratku u Italiju skrivao , zapravo švercao, 2 vreće zadarskog krumpira po 25 kg. Sjećam se jedne godine kada mu je slovenska carina zaplijenila taj teški šverc, oduzela krumpir, onako nemilosrdno, tako da smo u sljedećoj turi, mi švercali vreću krumpira preko granice – jer, kako će Giorgio bez najboljeg krumpira na svijetu.

Dakle, Dalmacija ima fantastičan krumpir (uz veliku nadu da čuva to dragocjeno sjeme), a najbolji pečeni krumpir u tavi radile su moja majka i njena sestra, moja najdraža teta. Ne, to nije bio usko rezani »pomfri« – bile su to lijepo narezane četvrtine krumpira koje su one znalački pekle tako da najprije u vrućem ulju krumpir ispusti vodu, uhvati koricu, kada su smanjivale vatru i poklapale ga da se ispeče i iznutra.

Jednostavno? Kako da ne. Nikada nisam uspjela proizvesti takav krumpir dok nisam pronašla kombinaciju – način rezanja krumpira na velike četvrtine , kako su one radile, i mislim da su to klasični, anglosaksonski kuharski savjeti o napola skuhanom »pomfritu« i tek onda ubačenom u vruće ulje.

Eureka! Dobit ćete fantastičan pečeni krumpir – kuhajte četvrtine cca 5 min, dobro procijedite (malo ih prosušite krpom ili papirom) i onda ubacite u tavu u jako vruće ulje. Možete staviti 2 režnja češnjaka, samo prepolovljena i svakako grančicu ružmarina ili  5 -6 listova svježe kadulje. Pustite da krumpir uhvati koricu, pažljivo ga pomoću dvije vilice okrenite, komad po komad, i zatim dodajte ostatak kadulje. Dovršite pečenje, odnosno pustite da krumpir dobije posvuda koricu.

Vadite na papir kako bi odstranili sve tragove masnoće. I uživajte!

Pečeni krumpir uz dalmatinske šufigane tikvice – izvrsna kombinacija priloga

23 odgovora na “Najbolji pečeni krumpir, u tavi, sa kaduljom ili ružmarinom”

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