Jacket Potato with maple syrup and crispy onions
Microwave first, then oven
Pierce potatoes with a toothpick, microwave for five minutes per side, then bake for a good half hour at 200°C. Cut them in half and drizzle with oil and maple syrup.
Top with Tropea onion, tossed in cornstarch and fried until crispy.
1 hr 30 min
Prep time
Side dish
Category
Low
Difficulty
4 servings
Servings
What's needed
Serves 4 people.
4 potatoes, about 200g each
1 red onion
2 tablespoons cornstarch
4 tablespoons Pure Dark maple syrup
500ml of peanut oil for frying
Salt and pepper
Extra virgin olive oil
Six steps
The onion
Peel it and slice it very thinly. Rinse it in ice water and dry it very well with paper towels or a tea towel.
Fry
Coat the pieces in cornstarch and deep-fry them a handful at a time in oil at 180 °C until crispy. Drain on paper towels and salt while cold.
The potatoes
Wash them with a brush to remove any soil residue. Preheat the static oven to 200°C.
Microwave
Prick all over the surface with a toothpick and cook for 5 minutes per side.
In the oven
Place them in a baking dish, sprinkle with oil and salt, and bake for 30-40 minutes, turning them halfway through cooking. They should be soft inside when tested with a skewer.
Compose
Cut them in half lengthwise, drizzle with oil and maple syrup, top with fried onions and pepper. Eat them warm.
Two things to know
Salt the onions when cold. On hot fried food, it draws out moisture and softens them in a few minutes.
Recipe by Elisa Russo, blogger for the Saygood network.
The ingredient
The variety used in this recipe. Dark, robust flavor: withstands cooking and is recognizable within a mixture.
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