Potatoes with Two Sauces

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potatoes with Two Sauces

Ingredients

Salt - to taste
Milk - 15 fl oz
Wheat Flour - 1 tablespoon
Olive Oil - 2 tablespoons
Butter - 1.8 oz
Passata Tomato Sauce - 10.6 oz
Salad Potatoes - 3 lbs
Safflower Oil - 12 fl oz

Step by Step guide

Step 1

Heat the sunflower oil in a deep skillet to 356°F. Fry the sliced potatoes in batches until golden brown, and place the cooked portions on paper towels.

Step 2

Place half of the potatoes in a deep dish and drizzle with half of the tomato sauce, lightly salt. Add the remaining potatoes and pour the rest of the sauce on top.

Step 3

Make the béchamel sauce: melt 25 grams of butter along with the olive oil in a saucepan, stir in the flour, and cook, stirring, for 2-3 minutes. Then remove the saucepan from the heat, slowly pour in the milk while stirring continuously, return the saucepan to the stove, and cook for another 8-10 minutes until the sauce thickens. Then pour it over the potatoes and place pieces of the remaining butter on top.