:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Ehd42JQ4eWIv2yeC6vqk/365d1c1b9c697942847f9c84af1cb9.png "Macaire potatoes recipe")
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Macaire potatoes recipe
Macaire potatoes are a real discovery for me. They are named after Alexandre Macaire, an imaginative chef from the 19th century. This exquisitely fragrant potato dish is actually very simple and only requires a few ingredients. It's my favorite thing to cook with my family at the weekend when we can all take the time to enjoy a meal together. With a little practice, you'll have a tasty side dish recipe in your cooking repertoire in no time!
Ingredients
- 1 kg Floury potatoes
- salt and pepper
- nutmeg
- 1 yolk
- 50 g butter
- Vegetable oil for frying
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Directions
To prepare Macaire potatoes, first boil the potatoes in salted water until they are soft. A little tip: it is better to cook the potatoes whole so that they do not absorb too much water.
After cooking, leave the potatoes to cool and then peel them. Mash the potatoes with a fork and form an even dough.
Season the potato dough with salt, pepper and nutmeg. I know from experience that nutmeg is the key to a fantastic taste, so don't be too sparing with it!
Add the egg yolk and butter and mix everything well. Please note that the butter should be cold to ensure a better consistency.
Shape the potato mixture into slices and fry them in hot oil in a pan until golden brown on both sides. It is important that the oil is really hot, otherwise the potatoes will soak up too much fat and not become really crispy.
Serve the Macaire potatoes immediately and enjoy!
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