Roasted Potatoes with Curry Organ
1.
Wash and peel the potatoes, fix them with chopsticks and cut them into thin slices, each about 3mm.
2.
Squeeze 3 drops of lemon juice in the water and soak the cut potatoes for about 5 minutes.
3.
Take out the soaked potatoes, drain the water, and evenly brush the curry paste on each cut.
4.
Sprinkle a thin layer of salt on the potatoes brushed with curry paste and wrap them in tin foil.
5.
Put it in the middle of the oven at 230 degrees and fire up and down for 40 minutes.
6.
After baking, open the tin foil and pour out the excess water.
7.
Cut the bacon into sections and marinate in the spicy sauce for 5 minutes.
8.
Then sandwich the marinated bacon into the cuts of the potatoes, and finally brush with a thin layer of linseed oil.
9.
Put it in the oven at 230 degrees for the second time for 15 minutes.
Tips:
1. The lemonade on the cut potatoes can remove some starch and make the cut open better.
2. If you don't have bacon, you can use ham instead.
3. Pay attention to every cut when brushing the sauce.
4. The baking time and temperature should be determined according to the habit of your own oven.
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.
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