@verydelite: Crispy Garlic Parmesan Cheesy Hashbrowns For the Hashbrowns 5–6 large russet potatoes 4 tbsp cornstarch 6 oz cheddar, shredded ¾ cup parmesan, grated 1½ tbsp garlic powder 1 tbsp onion powder 1 tsp black pepper Salt, to taste Oil, for frying For the Garnish Parmesan, grated Parsley, chopped For the Sauce ½ cup mayonnaise 1–2 garlic cloves, grated 1 tbsp garlic powder 1 tbsp lemon juice ½ tsp black pepper Salt, to taste Method 1. Parboil the potatoes Peel the potatoes and drop them into a pot of salted boiling water for about 8 minutes. You want them just barely cooked — still holding their shape in the middle. Drain well and leave them until cool enough to handle. 2. Grate and season Run the cooled potatoes through the large side of a box grater. Transfer to a bowl and add the cornstarch, parmesan, cheddar, garlic powder, onion powder, black pepper, and salt. Fold everything together until it's all evenly distributed. 3. Shape Grab a handful of the mixture and press it firmly into a thick rectangle or oval. Repeat until it's all shaped up. 4. Fry Pour about an inch of oil into a pan and bring it up to 360°F / 180°C. Lower the hashbrowns in carefully and fry for 3–4 minutes per side until they're a deep golden and crispy all over. Lift onto a wire rack to drain. 5. Make the sauce Stir the mayo, grated garlic, garlic powder, lemon juice, black pepper, and salt together until smooth. Taste and tweak if needed, then stick it in the fridge for 15–20 minutes to let the flavors come together. 6. Serve Plate the hashbrowns and scatter parmesan and parsley over the top. Serve with the sauce on the side.

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Thursday 22 October 2026 00:18:48 GMT