Remove the baking sheet from the oven and evenly sprinkle the rubbed cheese over the potato.
The knuckles.
After 5 to 7 minutes, or when the cheese is melted, return the baking dish to the oven.
rich and velvety.
Dressing and serving:
Once you’ve coated the apples with cheese, remove the rounds and set them aside to cool somewhat.
Put the chopped fresh persil and optional cilantro on top of the potato rounds for a pop.
of flavor and color.
Place the cheese-coated potato rounds on a serving platter and enjoy them hot.
Suggestions for perfectly fried potato rounds with cheese:
Optimal texture is achieved by using large fibrous potatoes, such as Russet or Yukon Gold.
Different varieties of cheese: Don’t be afraid to try different kinds of cheese, such Gouda, Parmesan,
or Monterey Jack, depending on what you want to drink.
Tremper les tranches de pommes de terre dans de l’eau froide pendant 30 minutes pour obtenir des rondelles de pommes de terre toujours plus croustillantes.
the time it takes to season and cook. Carefully press them with a paper towel before proceeding.
along with the recipe.
Presentational suggestions: serve the potato rounds with a variety of toppings, such as crème sure,
for more flavor, use a ranch dressing or spicy olive oil.
Nutritional advances:
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