Subj : 8/11 Julienne Fries Day
To : All
From : Dave Drum
Date : Sat Aug 12 2023 04:15:48
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shoestring Fries (Julienned Potatoes)
Categories: Five, Potatoes
Yield: 4 servings
Oil for deep-frying
4 lg Russet potatoes
Salt & pepper
MMMMM-------------------------TOPPINGS-------------------------------
(As desired)
Garlic salt
Chiilli spice mix
Cumin
Crushed dried rosemary
Grated Parmesan
BBQ spices
Seasoning salt
Cajun spices
Smoky paprika
Place oil in a large, deep, pan, Dutch oven, or deep
fryer. Attach a deep-fry thermometer to monitor the
temperature and heat oil to 350ºF/175ºC.
While oil is heating, wash and peel potatoes and remove
any dark spots.
Using a mandoline slicer fitted with the julienne blade
and slice potatoes into matchsticks.
Place sliced potatoes in a large bowl of ice water and
chill 10 minutes.
Remove potatoes from water bath and place on paper
towels or clean dish cloths to dry completely. Pat the
potatoes dry or use a salad spinner, if available. The
dryer the potatoes, the less excess splattering there
will be.
Once oil is 350ºF/175ºC, place dried potatoes (1 cup at
a time) in the oil and stir to separate them. Adjust
temperature to keep it as close to 350F as possible. To
avoid oil flare-ups, DO NOT add too many potatoes at one
time.
Fry 2 1/2 - 3 1/2 minutes or until dark golden brown.
Watch closely and stir often.
Transfer cooked potatoes with a slotted spoon to a
paper-towel covered surface and season with salt and
black pepper. If desired, add other spices or seasonings
at this time.
Repeat process until all potatoes are fried.
Allow potatoes to cool completely, then store in an
airtight container. The potatoes will stay crispy and
crunchy at least 3 days and probably more.
Serve as is or with a side of sweet, hot mustard, bbq
sauce or dip of your choice.
By: Becky Hardin
RECIPE FROM:
https://www.thecookierookie.com
Uncle Dirty Dave's Archives
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