101RECIPES: Coffee baked potatoes
A recipe with a surprise effect: with their subtle flavour that is somewhat reminiscent of butter and cream, the taste of coffee goes perfectly with potatoes and the two are combined in a truly delicious dish.
Find out for yourself how to celebrate the marriage of tubers and grains with coffee baked potatoes: are you ready?
- 4 white fleshed potatoes, each 130-150 g
- 1 shallot
- 50 ml of coffee (= 1 full cup)
- 100 g of UHT cooking cream
- Salt to taste
- Black pepper to taste
To cook the coffee baked potatoes, the first step is to prepare (guess what …)….the coffee!
For this recipe we recommend a full but balanced coffee such as 101CAFFE’ Tazzulella: once prepared, set it aside.
Slice the shallot and stew it in a pan with a drizzle of oil.
After 3 minutes of cooking, add the cream and the coffee and mix everything well together.
In the meantime you will have prepared the oiled ovenproof dish (roughly 32 cm long), in which you will place the peeled potatoes sliced into 3-4 cm wedges.
When the coffee sauce is ready, pour it over the potatoes in the pan, add salt and pepper and place in a convection oven to cook at 180 degrees for approximately 30-40 minutes (preheated oven).
To know when your coffee potatoes are ready, perform the fork test: if they are golden on the outside and soft on the inside then it’s time to take them out of the oven.
Serve the coffee potatoes while still hot: you can also enjoy this recipe as a main dish!
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