MY AMAZING PRESERVED POTATOES! AN EASY DELICIOUS SNACK!
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- Опубліковано 13 вер 2024
- This preserved potatoes is one of my favorite recipes to make, because its delicious and fun to make! This type of baby potatoes in brine is very popular in Brazil, I mean, all over... it is commonly served in bars, to accompany a cold beer on weddings, barbecues and on many Brazilian households because it is just fabulous!
MY AMAZING PRESERVED POTATOES! AN EASY AND DELICIOUS SNACK!
INGREDIENTS:
1,8 kg (4 pounds) of baby potatoes
2 tablespoons of salt
1 tablespoon of baking soda
2 veggie bullion cubes
2 tablespoons of olive oil
1 large onion, minced
1 large red bell pepper, minced
4 garlic cloves, minced
3 green or red chillies
1 cup of fresh parsley, minced
2 tablespoons of dried oregano
1 teaspoon of ground black pepper
1 1/2 tablespoons of black peppercorns
1 tablespoon of salt
1 1/2 teaspoon of red chili flakes
1 part of olive oil
3 parts of vinegar of your choice (I have used 1 part apple cider vinegar and 2 parts white vinegar)
METHOD:
Wash the potatoes in running water, discard the potatoes with brown spots and poke holes in them using a fork.
Cook the potatoes in water with baking soda, 2 tablespoons of salt and the umami bomb veggie bullion we made a couple weeks ago
Cook the potatoes until they are cooked but firm, the fork must pierce the potatoes but offer a bit resistance. Depending on the size of you potatoes, this should take between 6 to 8 minutes.
On a skillet on medium high heat, add olive oil, when hot, add the onions, let them sweat, then add the red bell peppers, sauté for a few minutes, don’t let them brown.
Add the garlic, sauté for 40 seconds, then add dried oregano, chili flakes, black pepper, salt, black pepper corns, fresh parsley and the green chilies.
Sauté for a few seconds, cover so the residual heat cook the herbs.
Add the sautéed vegetables to a bowl, and add 1 part olive oil to 3 parts vinegar, I’ve used 1 part apple cider vinegar and 2 parts white vinegar
Remove the potatoes from the water and add them to sterilized jars, add the sautéed vegetables, vinegar olive oil mixture, if it’s not enough, complete the jars with vinegar and some extra salt. The potatoes must be completely submerged in the brine.
Wipe any brine from the jar rims, close them and store them in a dark cool place for a week, then you can open the jar and enjoy the potatoes. Once jar is opened, keep it in the fridge, the potatoes will last for up until a month.
The leftover brine is amazing for using in sauces, salads, salad dressings or anything your imagination calls for!
IF YOU WANT TO PRESERVE THE POTATOES FOR OVER A YEAR:
Add the closed jars to a large pot filled with boiling water, then simmer them fully submerged for 10 minutes. Don’t let the jars touch the bottom of the pot, add towels to it before submerging the jars.
Remove the jars from the water and place them on a wooden board or on top of dry towels, cover them with some more towels and let them reach room temperature.
Store the jars in a cool and dark place.
The leftover brine is amazing for using in sauces, salads, salad dressings or anything your imagination calls for!
HOW TO STERILIZE THE JARS:
I have sterilized my jars by washing both jars and lids in my dish washer for 1 hour on the highest temperature, then I have simmered the lids in water for 10 minutes, and put the jars in the oven at 180C 350F for 10 minutes as well.
When removing the jars from the oven, place them on a towel or a wood board, never on stones for the jars might crack.
🤗MY UMAMI BOMB VEGGIE BULLION CUBES RECIPE: bit.ly/3BGRInc
🤗PRINTABLE RECIPE: www.chefjanapinheiro.com
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MY AMAZING PRESERVED POTATOES! AN EASY AND DELICIOUS SNACK! Recipe by chef Jana Pinheiro
I have never tasted a preserved potato. Very intriguing!
Me too
Every Brazilian bar has a jar, like the Moe eggs in Simpsons 😂
I love potatoes more than anything. I will have to try this someday.
Never heard of this before. Thank you(and your dear mother)so much! ♡ Sending love from Washington state, USA ♡♡♡
Thank you so much, Angela! Much love to you too :)
Omg, this looks like an excellent recipe even to eat right away-yummy!!! Thanks Jana ♥️
THAT IS ONE VERY SPECTACULAR CHRISTMAS GIFT !
I agree ;)
Potatoes are probably my favourite vegetable😍 I have to try it
It's so good!
I am so excited to try this Jana. I love potatoes and a new way to fix and preserve them is awesome. Thank you!!!
These look amazing! I love potatoes any way I can get them so I will definitely be giving these a try.
I also enjoyed seeing your “extra pair of hands” and your cute dog’s reflection in the glass oven door; and yes, I heard him, too! Thanks, Chef Jana.
Amazing! I have never tried pickled potatoes before, these look great!
They are! :)
They look simply delicious! Thank You Chef Jana
I'm looking forward to making these. It will be a new experience.
I remember those from Brazil. Delicious!
Oh wow! I will have to try these. I just made your savory breakfast oatmeal yesterday and it's delicious! I'm going to have leftovers for my Sunday breakfast. Yum!
So good!
Looks good, but I'm oil free. Guess it wouldn't be the same without.
Why no oils ?
I wondered the same thing. I “try” to cook SOS-free, but sometimes I fudge a little, cutting way back instead. I would leave the oil out for sautéing and cut it down considerably in the pickling process. I’ve found when I use balsamic vinegar, I don’t miss the oil; a single teaspoon of oil coats everything and give the same mouth-feel.
I plan to try this with white balsamic.
Can’t really ruin potatoes in my opinion. If it doesn’t work out, I’ll turn it into German potato salad (minus the B, of course).
@@donnaleveron6511 Check dr Caldwell Esselstyn’s work : oil is a hazard to your arteries.
Waw Jana, preserved potato! I thought i read it wrong😉 Thank you for sharing this recipe. Sometimes you need potatoes in the last moment or just to satisfy sudden cravings and there you go, the perfect solution! Thaaank youuu (and your mom)🙏
I love pickles that don’t require sugar, cause I love the more sour and salty taste of a pickle. When I saw this video bc of Beryl I was immediately intrigued to try it out. We were able to get two 500 grams of baby potatoes in the reduced section of our supermarket. And today I finally decided to make a batch of these wonderful pickled potatoes. I’m more than confident that they’ll turn out great, since the union bell pepper was already delicious on its own 😂 Thank you for sharing this recipe, it was very easy and quick to make. Waiting will be the only hard part, but I’m sure it will be worth it in the end.
So did you use canned potatoes? I couldn't find the recipe that Beryl used.
@@a.humphries8678 no I used fresh baby potatoes.
@@Leegheid thanks!
This is knew to me ,ill definitely make it 👌
This looks great so I am going to do this as soon as possible as potatoes are plentiful and cheap here. Do you have a recipe to preserve or pickle hard boiled eggs please. I am a new fan. thank you
Chef Jana, we do not use oil, is it crucial for the recipe? My husband is excited to try these for a snack!
How long can the jars set on the counter b4 you open them?
Thank you🥰😊🥰
Thank you! We had canned potatoes when I was a child. I had forgotten them until now. This looks delicious!
You are so welcome!
Already 💙❤💛 You, Chef Jana! I'm not a fan of potatoes but I can't wait to give this a try. Looking forward to your surprise 😉 and my cats wave Hi! to your cuties 😺
Much love to you and your furry babies! :)
Hi Jana, I just showed my son this, and he's very keen for me to start doing them! Would I be able to do sweet potatoes like this, as I can't eat potatoes? I'd love to see more vegetable preserving recipes from you, I'm going to have a lot of produce soon, and don't want to have to freeze everything. Much love xxx
Oh, Karen, Im thinking about doing this actually since I find canning and fermenting really therapeutic! Today I will fermenting (or pickling, not sure yet) some Brussel sprouts, Ill be sure to post it on my stories here and Instagram. :)
@@ChefJana Thank you so much! I will be watching!
How about Jerusalem artichoke? Or any other root vegetable like parsnip?
This is new to me but looks great 😉
Looks good.
I love potatoes 🥔 about any which way .
This way looks really delicious😋.
(Although I have always been too leery about preserving by canning). 😬
No matter what, those lil preserved potatoes look addictive...
Thank you, can we do with out skin??
Yes, for sure!
Can I make baked potatoes with them.
Can i peel them after boiling, please 🙏
You're absolutely right about the raw onions. Great recipe! These bad boys cooked with your umami bomb would taste amazing on their own. I can't wait to try!!! Thank you very much! Kisses!
I thought 48 ounces of potatoes would be too much for a single person so I made half of the recipe, big mistake, they have lasted one week (ate them all) and now I have to make more Excellent recipe
How long will it last?
Do you serve these hot or cold?
Cold 😘
I pickle a lot of things. Meat is great pickled too. Never seen a cave painting that shows a salad.
🙂🥰💚👍
Must be very good. Are the chillies required for the preservation or are they just for taste? I’ve seen people make yogurt with chillies because they have lactic acid or something like that.
Just for the taste ;)
What if you're cheap, and want to use cut up red or yellow potatoes instead of the small potatoes?
Works the same, just be careful not to overcook the potatoes ;)
Oi Jana! Que delicia! Sempre fiz batatinhas mas eu só temperava com coentro, salsinha, sal, pimenta e vinagre. Vou fazer a sua receita 😉. E é verdade mesmo, sou de São Paulo ( mas moro na California) e já fui em muitos casamentos, festas de aniversario que serviram batatinhas. Minha familia também faz sempre. Adoraria ver um video seu fazendo o nosso bolo de cenoura com cobertura de chocolate. Depois de virar vegana nunca mais fiz porque também não consumo óleo nem farinha branca. Vc tem alguma receita de bolo de cenoura? O bolo americano de cenoura com creme cheese é muito doce e ruim na minha opinião. Acho que o nosso é muito melhor 😊😗
Oi Fabi! Eu também adoro o nosso bolo de cenoura, que saudade, o da minha mãe eh maravilhoso! Vou fazer sim, boa ideia! Preciso desenvolver uma receita porque ate agora não consegui achar uma que agrade, muito pesadas as massas e muito oleo...
@@ChefJana Oi! Obrigada por respoder🙏. Eu já tentei substituir o óleo por "applesauce" e acrescentar bicarbonato e vinagre de maçã junto com o fermento mas ainda assim a massa ficou pesada usando farinha de arroz integral. Talvez uma mistura de farinha de aveia e farinha de painço fique mais leve🤔. Ainda não provei.... Nem me lembro a última vez que comí um bolo de cenoura ☹.
Thanku but why add baking soda? Thanku
😂
You got me tired.. I cannot keep watching. Sorry!
Why you have cook potatoes 2 time
You are already loosing a lot of nutrients within the fermentation process on top of that you are boiling the potatoes to loose more nutrients? Nonsensical.
I am surprised at how many of you (food preppers or canners) are fixated on sterilizing your jars, ie, hot dishwashing, hot oven heating, etc. prior to the canning process. Everyone should know by now that hot water bath processing (using clean jars, lids, etc) is all that is needed for sterilizing at 212F. You folks are making this canning process much more difficult and time-consuming than is needed. Chef Jana...you should know this by now! You are a beautiful person but all the procedures you go through for sterilization are just plain stupid. This information comes from USDA in food preparation and has been available for years, now. And then another thing...about cooling the processed jars...use a cooling rack, getting the jars off any surface allows them to cool more quickly and evenly. If in a hurry for the cooling, set the hot jars on your island if you have one, under your kitchen ceiling fan, if you have one, and turn on the fan to low or medium speed. I do this all the time with the cooling times cut in half or more and never have any jar been compromised by the heat dissipation of using this fan. Hope I didn't anger anyone!
So you just use boiling water. Do you just let them air dry?
No, but the process is simple. On the front stove burner, on the left-hand side of my stove, I keep my pot of product to be canned, and in a near-boiling condition. Immediately to the right of that pot, I have my water bath container with all the jars that I intend to use with the water lever near the top of the jars. The burner is on, and the water is already simmering/low boiling (212 F) with the water level near the top of the jars. I remove each jar as needed with my lifter, set it to my left side next to my product, and fill as required. With jar top clean, I remove from a warm pan of water, also to my left, any desired lid, place it upon that jar, screw down the lid appropriately, and replace into the simmering hot water bath. I continue doing this, one-by-one, until all jars are filled, as desired. The lid is then replaced on the water bath, water brought back to slow boil (212 F), my timer is now set accordingly, and I watch the heat level to allow for the right amount of heat for the right amount of boil. When time is up, I lift the entire water bath off the stove, set it up on my kitchen island, upon a towel, and lift out each jar onto a cooling rack or racks. If I am in a hurry to cool the jars, I turn on the ceiling fan to low or medium speed to speed the cooling process. I have never had a jar break because of this method...at any stage of it and have very few if any failures in jar sealing. Feel free to ask for any clarification or question.
Note...when water bathing, one must have the bathwater about an inch above the jars. So, when using my method as previous, if there is too much water in the bath container, simply dump out the hot water from each or any jar that you are going to use. Then, with the jar still hot, take it to the filling location, fill and cap appropriately, and return that jar into its water bath. A lot of words, but a simple procedure.
Oh, I wrote that I took the full water bath container over to my kitchen island...NOTE!!! The water bath container will be heavy and not everybody should try to do this, to avoid spilling this boiling water over yourself and the floor.