| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Frzfood, Vegetable, Typed |
1 |
Servings |
INGREDIENTS
|
|
-Yield varies widely by the size of the potato |
| 2 |
lb |
To 4 lb; Makes 1 pint |
INSTRUCTIONS
FRENCH-FRIED POTATOES
NEW POTATOES
FRENCH-FRIED POTATOES Yield varies widely depending upon the size of the
potatoes.
1. Choose large, mature potatoes.
2. Wash, pare, and cut them in sticks about 1/2-inch thick.
3. Rinse well in cold water; drain. Pat dry.
4. Fry small amounts at a time in deep fat at 360 degrees F for 5 minutes
or until tender but not brown.
5. Drain well on paper towels. Cool.
6. Pack into containers. No head space is necessary. Seal, label, and
freeze.
7. Cook frozen french fries in deep fat at 375 degrees F until browned. Or
spread them in a single layer on a cookie sheet and heat in a 450 degree F
oven, 5 to 10 minutes or until browned.
NEW POTATOES 1. Choose smooth, tiny new potatoes.
2. Scrub well.
3. Blanch 3 to 5 minutes, depending on size. Cool; drain well.
4. Pack in containers. Seal, label, and freeze.
5. Cook frozen new potatoes just until tender.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Posted to MM-Recipes Digest V3 #295
Date: Sun, 27 Oct 1996 08:25:35 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)
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