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.

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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


    Shoestring Fries

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

    Shoestring Fries Empty Shoestring Fries

    Post by Lobo Tue 19 Jan 2016, 11:04 pm

    Shoestring Fries Img5l
    Shoestring Fries
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    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 6
    These thin, crispy fries are the perfect accompaniment to our prosciutto panini.






    • 35

    Ingredients:


    • 2 lb. russet potatoes, scrubbed
    • Canola oil for frying
    • Kosher salt, to taste
    • 2 Tbs. finely chopped fresh flat-leaf parsley

    Related Recipes


    Directions:

    Adjust a 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. Set a wire rack on another baking sheet.


    
In a 4-quart deep pan over medium-high heat, pour in oil to a depth of 2 inches, making sure the oil does not come more than halfway up the sides of the pan. 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 skimmer or slotted spoon, until golden and crispy, 2 to 3 minutes. Using the skimmer, transfer the fries to the paper towel-lined baking sheet and immediately season with salt. Place the fries on the rack-lined baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining potatoes. 


    
Transfer the fries to a large bowl and toss with the parsley. Serve immediately. Serves 4 to 6.

    Williams-Sonoma Kitchen.

      Current date/time is Mon 05 Jun 2023, 11:32 am