Basil Potatoes Pilaf Ryehearth
A weeknight potatoes plate with basil Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 18 minutes Ryehearth
Cook 28 minutes Ryehearth
Total 46 minutes Ryehearth
Serves 5 people Ryehearth
Ingredients Ryehearth
| 460 grams potatoes Ryehearth |
| Two teaspoons basil Ryehearth |
| One spoon lard Ryehearth |
| 130 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast basil in a dry braiser Ryehearth
- Add lard and then the potatoes Ryehearth
- Stir with skimmer until potatoes softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let potatoes steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten potatoes with extra basil Ryehearth
- Rest the potatoes away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the potatoes intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp potatoes Ryehearth
- Clara asked for extra basil Ryehearth
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Nutrition Ryehearth
- 251 calories Ryehearth
- 17 grams of fat Ryehearth
- 37 grams of carbs Ryehearth
- 19 grams of protein Ryehearth