Scalloped Potatoes

Potato Escalopes Recipe

Hello! We are going to prepare some delicious potato escalopes, a dish that combines a crispy texture on the outside and juicy on the inside. This homemade recipe is perfect for enjoying a traditional flavor with an artisanal touch, ideal to accompany any meal or to enjoy on its own. You'll be surprised how easy and tasty these crispy little potatoes, full of home flavor, are.

Preparation time

Check the time needed to prepare these delicious potato escalopes and organize your kitchen so everything turns out perfect.

• Preparation: 20 minutes
• Cooking: 25 minutes
• Total: 45 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the potato escalopes

• 800 g of selected potatoes (you can use yellow or white potatoes)
• 1 cup of wheat flour
• 1 cup of whole milk
• 2 eggs
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• Frying oil
• 1 cup of grated mozzarella cheese (Optional)

If you don't have yellow potato, white potato is an excellent substitute. If you prefer a dairy-free version, you can swap milk for unsweetened plant-based milk. Regular flour works perfectly, but you can use oat flour for a smoother texture.

Utensils we will use

• Deep pan or fryer
• Mixing bowl
• Cutting board
• Sharp knife
• Spoon or spatula
• Strainer
• Cheese grater

Preparation

1. Prepare the potatoes

1. Wash and peel the potatoes: Wash the potatoes thoroughly under the tap with cold water to remove any dirt. Peel them carefully to remove the skin, avoiding removing too much pulp to maintain the texture.
2. Slice thinly: On the cutting board, slice the potatoes into rounds approximately 3 millimeters thick. Uniform thickness helps them cook evenly and become crispy.
3. Thoroughly dry the slices: With a clean cloth or paper towel, dry the slices to remove excess moisture; this is key for them to be crispy and not absorb too much fat when frying.

2. Prepare the coating mixture

1. Mix liquid ingredients: In a bowl, beat the eggs with the milk until well combined.
2. Add flour and spices: Incorporate the sifted flour, salt, and black pepper. Mix with a spatula until you get a homogeneous, slightly thick batter, similar to pancake batter but with more body.

3. Fry the potato escalopes

1. Heat the oil: In the deep pan, heat enough oil over medium-high heat; it must be hot before you start frying to prevent the potatoes from absorbing too much fat.
2. Coat the slices: Pass each potato slice through the flour and egg mixture, ensuring it is well covered to form a protective layer that will result in a crispy texture.
3. Fry in batches: Carefully place the coated slices in the hot oil. Fry until golden and crispy, approximately 3 to 4 minutes per side. Drain on paper towels to remove excess oil.

4. Assembly with cheese (Optional)

1. Sprinkle cheese: If you decide to use cheese, place the scalloped potatoes in a dish, sprinkle with grated mozzarella cheese while they are hot so that it melts slightly.
2. Briefly gratinate: You can place the dish in a preheated oven at 180 °C for 5 minutes to gratinate the cheese, which will add extra flavor and a soft texture that contrasts with the crispiness.

TO FINISH AND SERVE

Remove the potatoes from the oven or pan and adjust the seasoning if necessary, adding a little more salt or pepper to taste. Serve the hot scalloped potatoes on a large plate, accompany them with a fresh salad or as a side dish for dishes with crispy potatoes for a tasty contrast. Enjoy this delight that combines crispy textures and traditional flavors that evoke that homemade taste.

Nutritional Information per serving

• Calories: 280 kcal
• Proteins: 7 g
• Fats: 12 g
• Carbohydrates: 35 g
• Fiber: 3 g

These values are approximate estimates per serving, and may vary depending on the exact ingredients and portion sizes.

5 keys for perfect potato escalopes

• Select firm potatoes: Use fresh, firm potatoes, preferably yellow potatoes for a creamier flavor and ideal texture for frying.
• Dry the potatoes well: Remove moisture to prevent oil from splattering and to ensure the coating is crispy and not greasy.
• Use hot oil: Medium-high temperature oil quickly seals the batter and prevents the potatoes from absorbing too much oil.
• Do not overcrowd the potatoes in the pan: Fry in batches so that the heat circulates well and all become uniformly crispy.
• Season at the end: Adjust salt and pepper just before serving to preserve the flavor and prevent moisture from softening the crispy layer.

When is it ideal to enjoy potato escalopes?

Scalloped potatoes are ideal for a family dinner or as a side dish at celebrations where you want to impress without complicating things. They are also a fantastic option for summer gatherings, as they can be prepared in advance and served hot or at room temperature without losing their flavor. Additionally, they are a perfect complement to dishes such as traditional meats and stews or even for a snack on an afternoon chat with friends in the crispy potato corner of your kitchen.

Comparison table of Potato Escalopes with similar recipes

Share your experience

Cooking is for experimenting and sharing. Have you already prepared these scalloped potatoes? Tell us how they turned out, what variations you tried, or if you have any trick to achieve the perfect texture. Your experience can inspire others to enjoy these even more traditional potatoes with a homemade flavor. Leave your comment and share your own kitchen secrets!

Culinary glossary

• Battered/Coated: Mixture of flour, egg, and milk used to coat foods before frying them.
• Gratinate: Cooking technique that consists of browning with cheese or breadcrumbs in the oven to form a crispy layer.
• Yellow potato: Variety of potato with yellow flesh and buttery flavor, ideal for frying and stews.
• Crispy: Characteristic texture of foods that feel firm when bitten and produce a sound.
• Season: Add salt, pepper or other spices to enhance the flavor of the dish.