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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5047489
Midnight Potatoes and a Simple White Sauce
Here is a recipie for those of us who get the munchies at odd hours or have a love of fries but I'm sure this would be a delight at any time of day or as an accompaniment to any meal. From the kitchens of
formyyaoi
The title translates in "Midnight Potatoes", I created this recipe late one night when all I wanted was a french fry... or two or three....
What you want to do for this snack is take one large potato, large and white, cut it into about .25-.5 inch slices.
Divide the slices into two piles like you would have a potato. Slice the slices again so you are almost julienning them. The rule of thumb here is to let the slices be about as thick as shoelaces. Any thinner and you'll get a crispy garnish. Too thick and the texture will be off. So remember, just a touch thicker then a shoelace.
Take your frites [fries] now and put them in a bowl of salty water. About 1/4 quarter cup of salt into 2-2.5 cups of warm water. Kosher salt works best and you want the salt to be dissolved into the water.
You want all your frites to be submerged and let them sit for about 10 minutes.
When the wait time is up place them on a baking sheet on top of paper towels and pat them dry. You want them to be dry so they will crisp.
Take a pan, cast iron skillets are wonderful for this, but Teflon or Pyrex will do. You want about 1.5 inches of oil, preferably vegetable oil, and bring it to temp. You'll want the stove to be on med-hi or hi depending on the make and to test for temp simply drop a SINGLE drop of water into the oil. If it pops and sizzles, its hot.
Place your frites into the oil carefully. You do not want the pan to be crowded or your frites will not brown properly. Speaking of browning, you will know the frites are done if the skin outside turns a light brown color. Remember to stir and flip occasionally for even cooking.
With a set of tongs (preffered) take them out and set them onto some paper towels on a baking sheet inside a warmed oven. the paper towels are to take away any excess oil and give your frites a nice crunch. Once dry, sprinkle on desired amount or salt, kosher or sea salt are best for this.
When all are finished, set onto a plate.
Sauce Simple Blanc:
Simply take a quarter cup of mayonnaise and about half a tsp. of white whine vinegar and mix well; until mixture is smooth and creamy.
You can also add a small touch of horseradish for a nice kick.
This is also great as an appetizer for cocktail parties. Simple put onto a platter with a cup of sauce in the center and enjoy.
Recipe by - ForMyYa♥i
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5047489
Midnight Potatoes and a Simple White Sauce
Here is a recipie for those of us who get the munchies at odd hours or have a love of fries but I'm sure this would be a delight at any time of day or as an accompaniment to any meal. From the kitchens of
formyyaoi ******************************The title translates in "Midnight Potatoes", I created this recipe late one night when all I wanted was a french fry... or two or three....
What you want to do for this snack is take one large potato, large and white, cut it into about .25-.5 inch slices.
Divide the slices into two piles like you would have a potato. Slice the slices again so you are almost julienning them. The rule of thumb here is to let the slices be about as thick as shoelaces. Any thinner and you'll get a crispy garnish. Too thick and the texture will be off. So remember, just a touch thicker then a shoelace.
Take your frites [fries] now and put them in a bowl of salty water. About 1/4 quarter cup of salt into 2-2.5 cups of warm water. Kosher salt works best and you want the salt to be dissolved into the water.
You want all your frites to be submerged and let them sit for about 10 minutes.
When the wait time is up place them on a baking sheet on top of paper towels and pat them dry. You want them to be dry so they will crisp.
Take a pan, cast iron skillets are wonderful for this, but Teflon or Pyrex will do. You want about 1.5 inches of oil, preferably vegetable oil, and bring it to temp. You'll want the stove to be on med-hi or hi depending on the make and to test for temp simply drop a SINGLE drop of water into the oil. If it pops and sizzles, its hot.
Place your frites into the oil carefully. You do not want the pan to be crowded or your frites will not brown properly. Speaking of browning, you will know the frites are done if the skin outside turns a light brown color. Remember to stir and flip occasionally for even cooking.
With a set of tongs (preffered) take them out and set them onto some paper towels on a baking sheet inside a warmed oven. the paper towels are to take away any excess oil and give your frites a nice crunch. Once dry, sprinkle on desired amount or salt, kosher or sea salt are best for this.
When all are finished, set onto a plate.
Sauce Simple Blanc:
Simply take a quarter cup of mayonnaise and about half a tsp. of white whine vinegar and mix well; until mixture is smooth and creamy.
You can also add a small touch of horseradish for a nice kick.
This is also great as an appetizer for cocktail parties. Simple put onto a platter with a cup of sauce in the center and enjoy.
Recipe by - ForMyYa♥i
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5047489
Category Photography / Tutorials
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