Potato Toast Food

SWEET-POTATO TOAST 4 WAYS

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

SWEET POTATO TOAST WITH STEAK, ROASTED PEPPERS AND ARUGULA

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

SWEET POTATO AVOCADO TOAST RECIPE BY TASTY

Steps:

• Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
• Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
• While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
• Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
• Serve immediately.
• Enjoy!

POTATO TOAST

Steps:

• Lightly dry roast the potatoes in a non-stick frying pan to dry out the water.
• Heat 2 tsps. oil in a pan
• Add onions and green chillies to it.
• Saute until the onions are softened.
• Add the mashed potatoes, corriander and mint leaves, red chilli powder, Knorr chicken stock powder and lime juice.
• Mix well.
• Remove from heat.
• Spread a thick layer of potato mixture on each bread slice.
• Brush over with the beaten egg (seasoned with a little Chicken stock powder).
• Shallow fry in hot oil until lightly browned and cooked on both sides.
• Serve hot with Tomato ketchup!