French Fries * French Fry Spam Casserole

Fried Potatoes With Poblano Pepper Strips * French Fries Food TV

Farmer's Brunch (Hash Browns)


French Fries

 

-oil for cooking,

-a heavy pot or electric deep frier,

-a deep frying thermometer

-nice, unblemished Idaho or similar potato (do not use new potatoes).

Pour oil in pot or deep frier and heat to 325ºF. While oil is heating, peel the potato and trim to fit French fry cutter or cut them into fries with a 1/4 x 1/4 or 1/2 x 1/2 inch cross section. If using a frier with a basket, lower it into the oil for a minute to heat it. Put fries in basket and lower or *carefully* drop them into the hot oil. Do not try to cook too many at a time as it lowers the oil temp, about 1 1/2 cups is right. Cook for 3 minutes. This will seal the potatoes. Drain on paper towels and let sit for 20 minutes.

Bring oil temp up to 375ºF. Cook potatoes a second time for 4 minutes, or until browned as desired. Immediately drain well on paper towels and salt lightly. Serve warm.

Potatoes my be held up to 3 hours between first and second fryings.


French Fry Spam Casserole

 

32 ozs frozen french fried potatoes -- thawed

2 c fat-free cheddar cheese -- shredded

2 c fat-free sour cream

10 3/4 ozs low-fat cream of mushroom soup

12 ozs Spam® Lite luncheon meat -- cubed

1/2 c bell peppers -- chopped

1/2 c onions -- chopped

1 c white bread crumbs

Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set aside.In a mixing bowl, combine potatoes, cheese, sour cream, soup, luncheon meat, bell peppers, and onions. Mix well. Spoon into prepared pan. Sprinkle with crumbs. Bake for 40 minutes, or until heated through.

Recipe By : The Great Taste of Spam


Fried Potatoes With Poblano Pepper Strips

 

Vegetable oil for frying

3 TB oil

2 lg Poblano peppers

3/4 c sliced white onion

2 lb red potatoes, -- sliced 1/4 inch thick

Salt and pepper

1 c grated Monteray Jack cheese

Place vegetable oil in a deep saute pan to come no more than 1/3 of the way up the sides of the pan. Heat oil until a deep fat fry thermometer registers 360 degrees. Meanwhile, over an open flame, carefully char the peppers until the skin blisters and blackens. Set aside to cool. When the peppers are cooled, remove the seeds and slice into thin strips. Now, in a large non-stick skillet, heat 3 tablespoons of oil, add onion and cook until softened. When the oil is heated, carefully drop the potatoes into the pan, cook, stirring for 5 minutes or until tender, golden brown and crispy. Cook the potatoes in batches. Drain well on paper towels and add to the pan with the onions. Then, add the pepper strips, and season with salt and pepper. Finally, top with the cheese and cook for 1 minute. Transfer to a serving bowl and serve immediately.

Yield: 4 servings

Recipe By : Essence of Emeril


French Fries Food TV

 

3 medium-large russet potatoes

Vegetable oil for deep frying

Cornstarch

Salt -- to taste

Peel the potatoes, and cut them lengthwise into strips 1/4-inch thick. In a bowl cover the potatoes with cold water and let them soak, chilled, overnight.

In a deep fryer or heavy saucepan preheat the oil to 325 degrees. Drain the potatoes and pat them dry. Sprinkle the potatoes with cornstarch shaking off the excess. Add the potatoes to the oil and fry them for 3 to 5 minutes, or until they are soft and just beginning to brown. With a spider or slotted spoon transfer the potatoes to a tray lined with paper towels to drain.

Just before serving heat the oil in the deep fryer to 395 degrees. Add the potatoes and cook for 1 minute, or until golden. Transfer to paper towels to drain, sprinkle with salt and serve.

Yield: 4 servings

Recipe by David Rosengarten


Farmer's Brunch (Hash Browns)

 

2 tablespoons oil

2 cups frozen hash browns -- thawed

1 cup diced cooked ham

6 eggs -- beaten

1/3 cup water

1/4 cup shredded Cheddar cheese

Add the oil to a large skillet. Heat; add the potatoes in a single layer. Cook, covered, over medium heat, 5 to 7 minutes, or until the potatoes are tender, stirring once. Top with the ham. Combine eggs and water; pour over ham-potato mixture. Cook, uncovered, over medium heat, until eggs are just set, turning mixture occasionally with a spatula. Sprinkle with cheese and serve immediately.

Recipe By : http://www.cdkitchen.com

 

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