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Seasoned friesSeasoned Fries
by Chef Kendra Nguyen Serves 4 4 russet potatoes, cleaned peeled and sliced into 1/4 in slices 1 cup water 1/2 Cup Flour 1 1/2 Tablespoon Smoked Paprika 2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper 1/8 teaspoon black pepper oil for frying Place potato slices in large bowl and cover with water. Let set 10 minutes. Meanwhile bring 4 inches of vegetable oil up to 350 degrees Fahrenheit in a large pot. Rinse off potatoes. Rinse two more times. Dry potatoes with clean kitchen or paper towel. Fry potatoes in batches for 4 minutes, repeat until all batches are complete. Make sure potatoes aren't touching each other. Place potatoes in a single layer on wax paper, or parchment paper lined baking sheet and freeze for two hours. While the potatoes freeze make the batter. In large bowl mix smoked paprika, salt, garlic powder, onion powder, and peppers, mix well and then whisk in water. Bring your oil back up to 350 degrees Fahrenheit. Dip a small batch of fries into batter. Shake off excess and fry for 4 or 5 minutes until they're crispy and a golden and deep red color. Remove to cooling rack. Check and see if you want anymore salt, if you do add it right away. Serve immediately. Enjoy. Peace, CK GET CHEF KENDRA'S FREE UPDATES! |
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