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Garlic Fries -YUM
Here are a couple of recipes.
Garlic Fries
1 gallon peanut or Canola fryer oil
2 pounds Kennebec or Russet potatoes
3 tablespoons fresh chopped garlic
2 teaspoons seasoning salt
Seasoning Salt
1/4 cup kosher salt
1 tablespoon ground black pepper
1 tablespoon fresh minced garlic
1 teaspoon rubbed sage
1 teaspoon died thyme
Dash ground nutmeg
DIRECTIONS
First assemble the seasoning salt by combining all ingredients and
mixing well. In addition to fries, it tastes great on steaks, roasts,
pork, poultry and corn on the cob. It can be stored for several
months in a sealed container.
To prepare the fries, heat the oil in a 1 1/2-gallon stockpot to 360
degrees Fahrenheit, or use a home-style fryer and follow the
manufacturers directions.
Peel and wash the potatoes. Cut the peeled and washed potatoes into
strips 3/8 inch in height and width and the length of potato.
Place the raw fries into a metal fry basket or strainer. Immerse
fries in oil for one minute. Remove and let drain. Drop fries again
for 90 seconds. Remove and let drain. Drop a third time for 45
seconds to crisp.
In a stainless steel mixing bowl combine the chopped garlic,
seasoning salt and a small amount of the oil. Add the cooked fries
and toss together.
GARLIC FRIES FROM THE OAKLAND A'S BALLPARK
12 oz. Ore-Ida frozen Golden Fries or Country Style Fries
1/2 T. butter or Canola margarine
1/2 T. olive oil
2 tsp. minced fresh garlic (CD used garlic press)
2 T. fresh parsley-finely chopped
2 T. shredded parmesan cheese
Bake fries according to directions on package. Melt butter, olive
oil, and garlic in small saucepan on low for 1 to 2 minutes, stirring
constantly to mellow garlic a bit. Place hot, crispy fries in medium-
size bowl, drizzle with hot butter mixture and add fresh parsley and cheese over the top. Toss to blend. Spoon onto serving plates.
NOTE: Add salt and pepper before tossing.
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