Welcome and welcome to Paulina Kitchen! In this community we are fans of the potatoes, so the recipe that calls us today simply we love. The Gajo Popes have been playing a place for the classic French potatoes (french fries) for several reasons. Because they can be cooked with shell, because they marinate with spices, which prints an extra flavor and because they can be done both in the oven and fried.
On this occasion we will share all the tips on how to make peak potatoes, the best condiments to adobar them and the ideal sauces to accompany them. In addition, in the end, we leave you a tempting recipe of peas marinated in pan so that their mouth is made water.
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About the Gajo Popes
Gajo potatoes are prepared from whole potatoes cut into pieces with skin , which gives them their characteristic rustic shape. The magic of these potatoes lies in the perfect combination between the crispy texture of the skin, the marinade and the softness of its interior.
The Gajo Popes marinated with their flavor and versatility, are an experience of enjoyment for the palate and a perfect accompaniment for any food.
How are Gajo potatoes?
The preparation of the Gajo Pope recipe is simple but requires certain details. To start, it is important to select quality potatoes and wash them well. Then, they are cut into 8 segments by potatoes and marinate with a mixture of spices of choice.
Among the chosen spices the most common include garlic powder, paprika, oregano, chili powder, salt and pepper. The important thing is that the marinade integrated well, can be mixed in a container or in a bag, with a little oil to help the marinade adhere.
The usual form of cooking of the peak potatoes is fringing them in a pan with hot oil, until they are golden and crispy; But they can also cook in the oven, for a lighter version.
Gajo potatoes seasoned in pan
Gajo potatoes are versatile and can be seasoned in various ways, depending on personal preferences. In Mexico, it is common to find them seasoned with spices such as Chile powder, cayenne and cumin, which give them a spicy touch and full of flavor.
Prepared home potatoes are a very good choice to accompany Mexican chicken fajitas , a roasted stern , or a shaken fish . You can also enjoy alone, accompanied by a Cheddar cheese sauce, a tasty guacamole, a chipotle sauce, or a tartar sauce.
3 tips to prepare gajo potatoes
- Pope selection : Choose medium -sized potatoes and fine skin. Wash them and check that they are completely dry before frying them to avoid splashes.
- A touch of flour: the potatoes can go through a little flour before frying them, so that they remain with an even more crockery exterior.
- Personalized seasoning: you can experience with different spices and fresh herbs, and until the potato potatoes marry a few hours before cooking, for a more intense flavor.
The 8 best marinages for Gajo potatoes
- Garlic and herbal marinade: chopped garlic, fresh parsley, olive oil, lemon juice, salt and pepper.
- With Mediterranean herbs: olive oil, fresh rosemary, thyme, oregano, salt, pepper and garlic powder.
- Of paprika: smoked paprika, cumin, black pepper, salt, chopped garlic or powder and olive oil.
- Lemon and garlic marinade: lemon juice, chopped garlic, olive oil, oregano, salt and pepper.
- With curry: curry powder, turmeric, cumin, coriander, chopped or powder garlic, olive oil, salt and pepper.
- Mostza and honey: Dijon mustard, honey, olive oil, chopped garlic or powder, salt and pepper.
- Chipotle Adobo: Chipotles in Adobo (can), chopped or powder garlic, lemon juice, olive oil, salt and pepper.
- Cayena and garlic: Cayenne powder, chopped powder garlic, olive oil, sweet paprika, salt and pepper.
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Gajo Pope Potato Recipe In Sarten
Yields: 4/6 portions
Preparation: 30 minutes
Ingredients
- 4 medium potatoes
- 2 tablespoons of olive oil
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of Paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of Chile powder (adjust to taste)
- Salt to taste
How to make Gajo Popes in 4 steps
- Wash and dry the potatoes, then cut them into segments. 8 segments come out per potato.
- In a bowl mix the spices with the olive oil and place the potatoes on top. Stir with hands until they are well impregnated.
- Heat a large pan over medium-high heat and add the seasoned potatoes in batches, taking care that they have space between them.
- Cook the potatoes, until golden and crispy. Drain on absorbent paper before serving.
