Batatas Mashi Recipes

Steps:

• Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
• Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
• While the oil heats, cut the potatoes into cubes.
• Fry the potatoes until golden, 5 to 7 minutes.
• Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
• Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
• Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.

Steps:

• Heat the oven to 350 degrees F.
• Peel the potatoes and place in a bowl of cold water to prevent browning. Trim both ends of each potato so they are flat and the potatoes can stand upright, then use a peeler or melon baller to scoop out the center of the potato, leaving a 1/2-inch border. Return the scooped potatoes to the water.
• Heat several inches of oil in a large, heavy pot to 300 degrees F. Drain the potatoes well and pat them dry, then fry until they are slightly golden but not completely tender, 10 to 12 minutes, turning occasionally. Remove the potatoes to a paper towel-lined plate to drain, taking care to pour any hot oil back into the pot as you remove them.
• Meanwhile heat 2 tablespoons vegetable oil in a large, heavy skillet or pot. Add the onion and cook until translucent, stirring occasionally. Add the ground beef and season with salt, pepper and cinnamon. Cook, stirring to break up any lumps, until the beef is browned. Remove from the heat and stir in the pine nuts.
• Stuff each potato with the filling and place upright in a baking dish.
• Pour a thin layer of stock into the baking dish and squeeze the lemon over the potatoes. Bake for 15 to 20 minutes until the potatoes are completely tender. Sprinkle with parsley leaves.

Steps:

• In a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. Cook until it is no longer pink, drain any remaining fat.
• Add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts. Mix well and cook until the pine nuts turn golden.
• Wash and peel the potatoes. Carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. Set aside.
• Carefully fill the potatoes with the meat mixture. Stuff until the top but not extremely tightly. In a pan on medium heat add the tomato sauce and chicken stock. Carefully place the potatoes into the pan and cover. Raise heat to come to a full boil and then reduce to medium-low. Cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.
• You may serve this over white Basmati rice, with a fresh salad and Balkan (thick) yogurt on the side if you don't add extra sauce.
• Enjoy!