Established in 2006 as a Community of Reality

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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


    Matchstick Fries

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

    Matchstick Fries Empty Matchstick Fries

    Post by Lobo Mon 18 Jan 2016, 11:31 pm

    Matchstick Fries Img2l
    Matchstick Fries
    Matchstick Fries Translucent
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 6
    Serve these slender fries alongside our Flank Steak Panini.






    • 24

    Ingredients:


    • 2 lb. russet potatoes, scrubbed
    • Canola oil for frying
    • Kosher salt, to taste

    Related Recipes


    Directions:

    Adjust a handheld mandoline to 1/8-inch julienne setting. Slice a potato into matchstick pieces, using the hand guard as the potato gets closer to the blade. Transfer the cut potatoes to a bowl of cold water and let stand for 10 minutes. Repeat with the remaining potatoes.

    Rinse the potatoes in cold water until the water runs clear, then drain in a colander. Using a salad spinner, spin the potatoes in batches to remove the excess water. Alternatively, place a handful of the potatoes at a time in a clean dish towel and press firmly to absorb the water.

    Preheat an oven to 200°F. Line a baking sheet with paper towels.

    In a deep cast-iron pot or Dutch oven over medium-high heat, pour in oil to a depth of 2 to 3 inches, making sure the oil does not come more than halfway up the sides of the pot. Heat the oil to 375°F on a deep-frying thermometer.

    Working in batches, add the potatoes to the oil and fry, stirring occasionally with a slotted spoon, until golden and crispy, 2 to 3 minutes. Using the slotted spoon, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. Repeat with the remaining potatoes.

    Place the fries on a wire cooling rack set over a clean baking sheet and keep warm in the oven until ready to serve. Serves 4 to 6.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 26 Apr 2024, 8:14 pm