After the re-opening in the post-Corona era, the chain's addictive potato segments disappeared off the menu along with quite a few other products • As a compensation, before you are equal recipes for making a home potatoes

• It's not the same, but it's also perfect - Potatos

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Just a few weeks ago, we were all delighted after discovering that McDonald's Shipping Service had returned after a short absence. So yes, it is really gratifying, but you know how to say - "to her and end her". For such and other reasons, the chain's diverse menu has shrunk and lots of unnecessary dishes have dropped off the menu, but we have also lost familiar and substantial dishes, most notably the Potatos, the insanely addictive and delicious potato segments of the network, which I think are more delicious and successful than the chips. 

I am not the only one who is grieving the loss, I recently found out that I am not alone and alongside me I have found hundreds of complainers in talk shows of such and other food groups across the net. For the benefit of the disappointed and missed, two recipes for Potatos in slightly different versions, it won't be the Potatos, but it's definitely tasty, maybe even more so, you know. Appetite

Chef Moshik Dvir

Ingredients

1 baby potato bag, 2 rosemary branches, 4 cloves of garlic, olive oil (preferably delicate and clear).

Preparation -

Rinse the potatoes well, cross them, bring to a boil as much as possible with water at room temp and salt, water at least 2 cm from the potato height. After boiling, reduce to medium heat and cover about 15-20 minutes, until kitchen knife Penetrates the potato relatively easily.

- Drain and dry the potato on a towel / absorbent paper, after completely dry, slightly mash each half of the potato, and refrigerate for at least two hours.

- Preheat oven to 200 degrees on turbo, put a thick glass tray in the oven for 5 minutes, then carefully remove 2 tablespoons of olive oil and return the tray for another 5 minutes. Carefully find the greased tray from the oven and add the potatoes together with a tablespoon of coarse salt and plenty of separated rosemary leaves, gently mix the potatoes with the wooden spoon until the oil and salt are well wrapped each piece and return to the oven for 20 minutes. Then lower the heat to 160 degrees on a turbo and bring back another 20-30 minutes while stirring every 10 minutes.

- Scrape my garlic cloves on the finest part of the grater, and mix with a spoonful of olive oil and a spoonful of canola oil. 

-Remove the potato from the oven and immediately sprinkle with the garlic oil we prepared, sprinkle some more coarse salt and after 10 minutes they rest in the tray can be eaten.

Chef Uri Rotenberg

- Take small potatoes and with a knife make slices in the form of thin slices until the center of the potato

- Place the potatoes on a tray with baking paper, season with olive oil, salt and grated black pepper. Pistachios or roasted almonds can also be sprinkled over planters.

- Put in a pre-heated oven at 180 degrees in turbo and grill for half an hour or until you notice the top of the potato is boiling.