Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Garlic Fries

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Garlic Fries Empty Garlic Fries

    Post by Lobo Sat 16 Jan 2016, 8:13 pm

    Garlic Fries Img62l
    Garlic Fries
    Garlic Fries Translucent
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 4
    A mandoline enables you to cut potatoes into thin, even pieces for French fries quickly and easily. Soaking the potatoes in ice water helps remove excess starch. Be sure to dry them thoroughly as the moisture can cause splatters and explosions when the food comes into contact with hot oil.






    • 535

    Ingredients:


    • 2 lb. baking potatoes, peeled and cut into
       1/3-inch-thick fries
    • Vegetable oil for frying
    • Salt, to taste
    • 5 garlic cloves, chopped
    • 3 Tbs. chopped fresh flat-leaf parsley

    Garlic Fries Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Soak the potatoes in a bowl of ice water.

    Pour the oil into a deep fryer and heat to 325°F according to the manufacturers instructions. Line a tray with paper towels.

    Drain and dry the potatoes well. Working in batches, fry the potatoes until just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.

    Reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown and crisp, about 2 minutes. Transfer the fries to a heatproof bowl, add salt, garlic and parsley, and toss to coat the fries. Serve immediately.
    Adapted from Williams-Sonoma Kitchen Library Series, Potatoes, by Diane Rossen Worthington (Time-Life Books, 1993).

      Current date/time is Sun 21 Jul 2024, 9:24 pm