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


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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


    Fried Potatoes with Parsley & Garlic

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

    Fried Potatoes with Parsley & Garlic Empty Fried Potatoes with Parsley & Garlic

    Post by Lobo Mon 18 Jan 2016, 8:34 pm

    Fried Potatoes with Parsley & Garlic Img28l
    Fried Potatoes with Parsley & Garlic
    Fried Potatoes with Parsley & Garlic Translucent
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    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Servings: 6
    These crispy potatoes are the perfect accompaniment to our Pork with Marsala Sauce.






    • 7

    Ingredients:


    • 3 lb. Yukon Gold potatoes, peeled and cut into wedges
    • Vegetable oil for frying
    • Kosher salt, to taste
    • 1 Tbs. finely chopped fresh flat-leaf parsley
    • 2 or 3 garlic cloves, finely minced

    Related Recipes


    Directions:

    Soak the potatoes in a bowl of ice water for 30 to 60 minutes.

    In a deep sauté pan over medium-high heat, pour in oil so it reaches no more than halfway up the sides of the pan and heat to 325°F on a deep-frying thermometer. Line a tray with paper towels.

    Drain the potatoes and dry thoroughly. Working in batches, place the potatoes in a fry basket and fry the potatoes until they are tender and just beginning to brown, 6 to 7 minutes. Transfer the potatoes to the paper towel-lined tray and let stand for at least 10 minutes or up to 2 hours.

    Reheat the oil to 375°F. Working in batches, fry the potatoes again until they are golden brown and crisp, about 2 minutes.

    Transfer the potatoes to a heatproof bowl. Add salt, parsley and garlic and stir to coat the potatoes well. Serve immediately. Serves 6.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 24 May 2024, 7:03 pm