{"id":198885,"title":"Baby brambory v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:46:07+01:00","plain":"Cel\u00e9 drobn\u00e9 brambory s k\u0159upavou slupkou a m\u011bkk\u00fdm vnit\u0159kem, provon\u011bn\u00e9 olivov\u00fdm olejem, \u010desnekem a rozmar\u00fdnem, pe\u010den\u00e9 v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nNejd\u0159\u00edv je usly\u0161\u00edte, teprve pak uvid\u00edte: zat\u0159esen\u00ed ko\u0161em a mal\u00e9 brambory kut\u00e1lej\u00edc\u00ed se po rozp\u00e1len\u00e9m kovu. Slupka se svra\u0161\u0165uje, pokr\u00fdv\u00e1 se drobn\u00fdmi puch\u00fd\u0159ky a ope\u010den\u00fd \u010desnek s rozmar\u00fdnem provon\u00ed kuchy\u0148 d\u00e1vno p\u0159ed koncem pe\u010den\u00ed. \n\n\n\nUvnit\u0159 z\u016fst\u00e1vaj\u00ed kr\u00e9mov\u00e9, p\u0159i skousnut\u00ed se t\u00e9m\u011b\u0159 rozpl\u00fdvaj\u00ed. Sta\u010d\u00ed trocha olivov\u00e9ho oleje, \u017e\u00e1dn\u00e9 loup\u00e1n\u00ed ani hrnec vrouc\u00ed vody. Pova\u017eujete je za nouzovou p\u0159\u00edlohu, dokud nezmiz\u00ed ze stolu d\u0159\u00edv ne\u017e hlavn\u00ed j\u00eddlo.\n\n\n\nK tomu vep\u0159ov\u00e1 panenka z horkovzdu\u0161n\u00e9 frit\u00e9zy a j\u00eddlo je na stole.\n\n\n\nCo jsou drobn\u00e9 nov\u00e9 brambory?\n\n\n\nNejde o odr\u016fdu, ale o velikost: jsou to nov\u00e9 brambory sklizen\u00e9 mlad\u00e9, je\u0161t\u011b ne\u017e dorostou do pln\u00e9 velikosti. Na francouzsk\u00fdch trz\u00edch se nej\u010dast\u011bji setk\u00e1te s odr\u016fdami Amandine, Charlotte, Ratte a Roseval. \n\n\n\nJejich slupka je dostate\u010dn\u011b tenk\u00e1, aby se dala j\u00edst, a du\u017eina p\u0159i pe\u010den\u00ed dr\u017e\u00ed tvar, pak kr\u00e1sn\u011b zm\u011bkne, ale nikdy nen\u00ed mou\u010dnat\u00e1. P\u0159esn\u011b to je pot\u0159eba pro p\u0159\u00edpravu v horkovzdu\u0161n\u00e9 frit\u00e9ze: plocha slupky je v pom\u011bru k objemu du\u017einy velk\u00e1, tak\u017ee s minimem tuku z\u00edsk\u00e1te spoustu k\u0159upav\u00e9ho povrchu.\n\n\n\nFrancouzsk\u00e9 ozna\u010den\u00ed vych\u00e1z\u00ed ze slova \u201ezrno\u201c: ozna\u010duje n\u011bco drobn\u00e9ho, a\u0165 u\u017e ve sl\u00e9v\u00e1rn\u011b, nebo na zeleninov\u00e9m z\u00e1hon\u011b. V kuchyni tedy nic nevypov\u00edd\u00e1 o chuti ani odr\u016fd\u011b, pouze o velikosti p\u0159i t\u0159\u00edd\u011bn\u00ed. V bed\u00fdnk\u00e1ch se pod ozna\u010den\u00edm \u201eran\u00e9 brambory\u201c \u010dasto skr\u00fdv\u00e1 stejn\u00e9 zbo\u017e\u00ed.\n\n\n\nVe stejn\u00e9m ko\u0161i s\u00e1zej\u00ed bat\u00e1tov\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy na nasl\u00e1dlou chu\u0165.\n\n\n\nZ bistra do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nOp\u00e9kan\u00e9 drobn\u00e9 brambory jsou klasikou francouzsk\u00e9 dom\u00e1c\u00ed kuchyn\u011b i j\u00eddeln\u00edch l\u00edstk\u016f v bistrech. Pod\u00e1vaj\u00ed se k pe\u010den\u00e9mu ku\u0159eti, steaku z vysok\u00e9ho ro\u0161t\u011bnce nebo konfitovan\u00e9 kachn\u011b, \u010dasto se lesknou hus\u00edm s\u00e1dlem. Jejich kouzlo spo\u010d\u00edv\u00e1 stejn\u011b tak v \u00faspornosti jako v chuti: nic se neloupe, t\u00e9m\u011b\u0159 nic nep\u0159ijde nazmar a na mno\u017estv\u00ed du\u017einy p\u0159ipad\u00e1 spousta dozlatova ope\u010den\u00e9 slupky. Na st\u016fl putuj\u00ed v m\u00edse doprost\u0159ed a ka\u017ed\u00fd si nabere.\n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za tomuto j\u00eddlu nic neub\u00edr\u00e1. Jej\u00ed ko\u0161 je mal\u00fd, b\u011bhem n\u011bkolika minut se v n\u011bm vytvo\u0159\u00ed intenzivn\u00ed such\u00e9 teplo a proud\u00edc\u00ed vzduch odv\u00e1d\u00ed vlhkost z povrchu mnohem rychleji ne\u017e b\u011b\u017en\u00e1 trouba, kterou kv\u016fli hrsti brambor mus\u00edte p\u0159edeh\u0159\u00edvat podstatn\u011b d\u00e9le. \n\n\n\nRu\u010dn\u00ed nastaven\u00ed je lep\u0161\u00ed ne\u017e programy \u201ebrambory\u201c nebo \u201ehranolky\u201c, kter\u00e9 najdete u n\u011bkter\u00fdch model\u016f. \u010casto jsou p\u0159\u00edli\u0161 kr\u00e1tk\u00e9 a brambory z\u016fst\u00e1vaj\u00ed uvnit\u0159 tuh\u00e9. V tabulce dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze najdete stejn\u00e9 vod\u00edtko i pro dal\u0161\u00ed suroviny do ko\u0161e.\n\n\n\nDvojice, kter\u00e1 nikdy nezklame: brambory a ku\u0159ec\u00ed pali\u010dky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na drobn\u00e9 brambory z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nZ\u00e1kladem jsou brambory, pokud mo\u017eno stejn\u011b velk\u00e9. Vydrhn\u011bte je pod studenou vodou, neloupejte je: slupka zajist\u00ed k\u0159upavost a p\u0159i prot\u0159ep\u00e1v\u00e1n\u00ed ko\u0161e dr\u017e\u00ed kousky pohromad\u011b. P\u011bt set gram\u016f se do b\u011b\u017en\u00e9ho ko\u0161e vejde v jedn\u00e9 vrstv\u011b, a pr\u00e1v\u011b to je skute\u010dn\u00fd limit p\u0159\u00edstroje. Pokud m\u00e1te brambory r\u016fzn\u00fdch velikost\u00ed, v\u011bt\u0161\u00ed rozkrojte nap\u016fl a mal\u00e9 nechte cel\u00e9, budou hotov\u00e9 sou\u010dasn\u011b.\n\n\n\nDrobn\u00e9 brambory po portugalsku, rozm\u00e1\u010dknut\u00e9 a pe\u010den\u00e9 v troub\u011b: batatas a murro.\n\n\n\nOlivov\u00fd olej tu neslou\u017e\u00ed ke sma\u017een\u00ed, ale k veden\u00ed tepla a k tomu, aby se v\u016fn\u011b a chut\u011b zachytily na slupce. Dv\u011b pol\u00e9vkov\u00e9 l\u017e\u00edce pokryj\u00ed 500 gram\u016f brambor, ani\u017e by v oleji plavaly. Rozmar\u00fdn a tymi\u00e1n, \u010derstv\u00e9 i su\u0161en\u00e9, snesou 200 \u00b0C od za\u010d\u00e1tku do konce; stejn\u011b poslou\u017e\u00ed i provens\u00e1lsk\u00e9 ko\u0159en\u00ed. \u010cerstv\u00fd \u010desnek nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky se naopak sp\u00e1l\u00ed je\u0161t\u011b p\u0159ed koncem pe\u010den\u00ed a zho\u0159kne: pokud v\u00e1m to vad\u00ed, p\u0159idejte ho p\u0159i prot\u0159ep\u00e1v\u00e1n\u00ed v polovin\u011b pe\u010den\u00ed, nebo ho nahra\u010fte l\u017ei\u010dkou su\u0161en\u00e9ho mlet\u00e9ho \u010desneku, kter\u00fd teplo sn\u00e1\u0161\u00ed l\u00e9pe.\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 dochucen\u00ed p\u0159ich\u00e1z\u00ed a\u017e mimo ko\u0161. Petr\u017eelka a pa\u017eitka p\u0159i pe\u010den\u00ed \u010dernaj\u00ed a ztr\u00e1cej\u00ed v\u016fni, proto je jemn\u011b nasekejte a nasypte na je\u0161t\u011b hork\u00e9 brambory. Tak\u00e9 soln\u00fd kv\u011bt p\u0159ich\u00e1z\u00ed na \u0159adu a\u017e nakonec, aby si zachoval krystalky a p\u0159\u00edjemn\u011b k\u0159upal. Strouhan\u00fd parmaz\u00e1n nen\u00ed nutn\u00fd, ale zbytkov\u00fdm teplem se rozpust\u00ed v jemnou slanou vrstvi\u010dku, kter\u00e1 ulp\u00ed na slupce.\n\n\n\nJak na k\u0159upav\u00e9 drobn\u00e9 brambory\n\n\n\nO v\u0161em rozhoduje osu\u0161en\u00ed: vlhk\u00e1 brambora v ko\u0161i vytv\u00e1\u0159\u00ed p\u00e1ru, a dokud je v n\u011bm p\u00e1ra, slupka m\u00edsto zl\u00e1tnut\u00ed m\u011bkne. \n\n\n\nFrit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty, brambory rozlo\u017ete v jedn\u00e9 vrstv\u011b bez vr\u0161en\u00ed a v polovin\u011b pe\u010den\u00ed ko\u0161em zat\u0159este, aby se oto\u010dily i ze strany le\u017e\u00edc\u00ed na dn\u011b. Zbytek ur\u010duje velikost: 15 minut p\u0159i 200 \u00b0C pro mal\u00e9 do 3 cm, 18 minut p\u0159i 200 \u00b0C pro st\u0159edn\u00ed od 3 do 5 cm, 22 minut p\u0159i 190 \u00b0C pro velk\u00e9 nad 5 cm a 12 minut p\u0159i 200 \u00b0C, pokud je rozkroj\u00edte nap\u016fl. \n\n\n\nPro v\u00edce zelen\u00e9 na tal\u00ed\u0159i p\u0159idejte cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\n\u0160pi\u010dka no\u017ee mus\u00ed do brambory vklouznout bez odporu; pokud st\u00e1le nar\u00e1\u017e\u00ed na tuhou du\u017einu, p\u0159esto\u017ee slupka u\u017e ztmavla, byly brambory na zvolenou teplotu p\u0159\u00edli\u0161 velk\u00e9. V uzav\u0159en\u00e9 n\u00e1dob\u011b vydr\u017e\u00ed v lednici 2 dny a v horkovzdu\u0161n\u00e9 frit\u00e9ze p\u0159i 180 \u00b0C znovu z\u00edskaj\u00ed k\u0159upavost za 4 minuty, co\u017e mikrovlnn\u00e1 trouba nikdy nedok\u00e1\u017ee.\n\n\n\n\n\n\tDrobn\u00e9 brambory v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g drobn\u00fdch brambor (omyt\u00fdch a neoloupan\u00fdch)2 l\u017e\u00edce olivov\u00e9ho oleje3 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)1 l\u017e\u00edce \u010derstv\u00e9ho rozmar\u00fdnu (nebo tymi\u00e1nu \u010di provens\u00e1lsk\u00fdch bylinek)soln\u00fd kv\u011bt\u010derstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159Na dokon\u010den\u00ed1 l\u017ei\u010dka hladkolist\u00e9 petr\u017eele (najemno nasekan\u00e9)strouhan\u00fd parmaz\u00e1n (voliteln\u011b)\t\n\t\n\t\tP\u0159\u00edpravaBrambory vydrhn\u011bte pod studenou vodou, neloupejte je a pot\u00e9 je d\u016fkladn\u011b osu\u0161te ut\u011brkou.Brambory dejte do velk\u00e9 m\u00edsy, p\u0159idejte olivov\u00fd olej, \u010desnek nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky, rozmar\u00fdn, soln\u00fd kv\u011bt a pep\u0159 a prom\u00edchejte, aby se rovnom\u011brn\u011b obalily.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C.Brambory vsypte do ko\u0161e v jedn\u00e9 vrstv\u011b, aby nele\u017eely na sob\u011b, a pe\u010dte 18 minut p\u0159i 200 \u00b0C. V polovin\u011b pe\u010den\u00ed (po 9 minut\u00e1ch) ko\u0161em zat\u0159este.Prope\u010den\u00ed zkontrolujte \u0161pi\u010dkou no\u017ee: mus\u00ed do brambory vklouznout bez odporu.Dokon\u010den\u00edPosypte najemno nasekanou petr\u017eel\u00ed a \u0161petkou soln\u00e9ho kv\u011btu.Navrch nastrouhejte trochu parmaz\u00e1nu (voliteln\u011b) a ihned pod\u00e1vejte.\t\n\t\n\t\tTipy:\n\nBrambory po omyt\u00ed velmi d\u016fkladn\u011b osu\u0161te: vlhkost se m\u011bn\u00ed v p\u00e1ru a br\u00e1n\u00ed zezl\u00e1tnut\u00ed slupky.\nFrit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty: rozeh\u0159\u00e1t\u00fd ko\u0161 pom\u00e1h\u00e1 dos\u00e1hnout k\u0159upav\u00e9ho povrchu.\nPe\u010dte v jedn\u00e9 vrstv\u011b (brambory neskl\u00e1dejte na sebe); p\u0159i mno\u017estv\u00ed nad 500 g pe\u010dte ve dvou d\u00e1vk\u00e1ch a prvn\u00ed d\u00e1vku na z\u00e1v\u011br 3 minuty oh\u0159ejte.\nV polovin\u011b pe\u010den\u00ed (asi po 9 minut\u00e1ch) ko\u0161em zat\u0159este a frit\u00e9zu neotv\u00edrejte p\u0159\u00edli\u0161 \u010dasto, aby neklesala teplota.\nDobu pe\u010den\u00ed p\u0159izp\u016fsobte velikosti: mal\u00e9 (\u2264 3 cm) 15 min p\u0159i 200 \u00b0C; st\u0159edn\u00ed (3\u20135 cm) 18 min p\u0159i 200 \u00b0C; velk\u00e9 (> 5 cm) 22 min p\u0159i 190 \u00b0C; rozp\u016flen\u00e9 12 min p\u0159i 200 \u00b0C.\n\u010cerstv\u00fd \u010desnek se m\u016f\u017ee p\u0159i 200 \u00b0C sp\u00e1lit: podle pot\u0159eby ho p\u0159idejte a\u017e v polovin\u011b pe\u010den\u00ed nebo ho nahra\u010fte 1 l\u017ei\u010dkou su\u0161en\u00e9ho mlet\u00e9ho \u010desneku.\nJemn\u00e9 bylinky (petr\u017eel, pa\u017eitku) p\u0159idejte a\u017e po upe\u010den\u00ed.\nSkladov\u00e1n\u00ed: 2 dny v lednici. Oh\u0159\u00edv\u00e1n\u00ed: 4 minuty p\u0159i 180 \u00b0C v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198885"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198885\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165219"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}