3 large russet potatoes
1/2 Tbs canola oil (or oil of choice)
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp garlic powder
1/4 tsp black pepper
Boil water in a medium sauce pan.
Square up potatoes by trimming ends. Slice into the length and width of shoestring fries.
Blanch cut potatoes in the boiling water for 3 minutes. The potatoes should still be firm and undercooked. Spread out on a baking sheet and put in the refrigerator for 20 minutes to cool. When potatoes are cooled, preheat oven to 450 F.
In a small bowl, blend the seasonings together.
In a large bowl, combine oil and potato strips. Toss to coat well. Sprinkle with 3/4 of seasoning mixture.
Spread potatoes out on a parchment lined baking sheet and roast at 450 F until golden brown. Remove from oven and sprinkle with remaining seasonings. Serve.
Serves 6.
Recipe used with permission from the Delaware Department of Agriculture
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