Antara S New Delhi, India. Compared to other foods, french fries and potato chips are … Deep-fried potato skin cups make perfect scoops for dips like tzatziki. The garlic dipping sauce is a wonderful and flavorful sauce for this red potato recipe. While I preferred the potatoes that were fried twice (as French fries are), I got just as good results from par-baking the potatoes (microwaving them works, too) as I did from parboiling them. Sweet potatoes have more vitamins A and C, calcium, iron, potassium and magnesium, fewer calories and carbs and more fibre. With a crunchy fried shell and ample cup, they take on new life. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. So I remembered another way of preserving my potato skins; like now they get to eat their potatoes without skin and I get to save my potato skins,so its a win win situation right lol. generous sprinkle of freshly ground black pepper. so basically use any spice you might have in your pantry or your cupboard,and serve it with any sauce of your choice dijon mustard will be your best bet!! They can stand in for things like potato pancakes and blini to act as containers for sour cream or crème fraîche or a multitude of other cold fillings. You will too! Of course, there are solutions—there's no reason a potato skin has to be mediocre. The details, of course, are what matter most. These “house-cut” fries bake up perfectly crispy with rich potato flavor, perhaps due to the little bit of potato skin left on them. About 1/2 in or more wide works best. For softer fries, slice the potatoes into wedges. You can leave the skin on if you like, but scrub them well. I was able to scoop and fry the potatoes from raw, but it was easier to scoop the ones that had grown more tender via a par-cooking step. Keep it traditional with this sage and sausage dressing. Fries: 4 medium russet potatoes (about 2 pounds), scrubbed, wiped dry. Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. I felt the urge to make something up ("Because you're saving that to make a side of mashed potatoes!"*). It started with a dish of potato "husks," served at a Brooklyn restaurant called Glasserie. Add to that a russet's inherently thin, papery skin—the supposed highlight of the dish—and things get even worse. These are the crispiest, most flavorful roast potatoes you'll ever make. There are many different types of Russet potatoes ‒ all of them will make solid fries. Place the potato halves on a cookie sheet, skin side down. each: dried oregano, thyme, rosemary. Cut them into thin matchsticks for a golden, crispy result. Flip the potatoes over and repeat with the melted butter, salt and pepper. The potato skins are a delicious snack, and they're always a hit. At this point, Vicky, who was photographing all of my testing, asked why I didn't try using the scooped-out potato flesh to make the slurry. For the best potato skins, try frying them instead of baking—and take another stab at how they're cut. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Kosher salt to taste. Let cool until cool enough to handle, about 20 minutes. I've been working on a better method, and here's what I've found. Meanwhile, cut potatoes lengthwise into wedges by eighths, leaving skins on. They’re already seasoned with sea salt, but sprinkle some more on top and you won’t be able to tear yourself away from them. Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 … All in all, french fries really aren't that bad, as long as you roast them yourself at home—with the skin! I'm not against the long, canoe-like shape of a traditional potato skin, but cutting them the opposite way, into deeper cups, opens up a world of serving possibilities. place wedges on cookie sheet. How To Cut Sweet Potato Fries: Start by peeling your potatoes. Plain and simple. The ultimate in pure potato taste and homemade, skin-on appearance, Skincredibles® offers a variety of options and cuts, from fries and wedges to chips and boats, all with satisfying potato flavor. Yukon Golds and other yellow varieties have more tender skins and a moist, waxy flesh that holds up on its own, even without the accoutrements. My gut told me that the French fry method would be the best, given that I was essentially making a French-fried potato skin, but my testing didn't entirely support that. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Deep-fried potato skins with pulled pork and cheddar. The results are even more disappointing with home-cook-targeted versions of the recipe that opt for the easier, oven-based method. The comforting bliss of residence fries—a basic potato and veggie scramble—is a welcome addition to any weekend breakfast, and even dinner, for that matter. Or, just melt a whole lot of cheese right in the center of each cup. They're baked, so they need very little hands-on cooking time, and you don't have to worry about cooking in batches. [/intro] Transfer to a plate … Parboiling the potato skins in salted water with vinegar, which makes perfect French fries, did not make an appreciable difference in how the fried potato skins came out. Post whatever you want, just keep it seriously about eats, seriously. set aside. Saved Recipes. remove pan from oven. The insoluble fibre in the skin of sweet potatoes provides much needed roughage for little bodies and so I always leave the skin on when making my fries. ( Log Out / That in itself was not the most innovative thing about them—deep-fried potato skins are not a new idea. 1/4 cup extra-virgin olive oil. 15 mins Ingredients. Plus, I liked the rougher interior surface that I got from scooping out the cooked potatoes better than I liked the more perfectly flat and smooth interior I scraped away in the raw ones. Chopped Italian parsley, garnish. And, since sending them on a quick trip to the oven or microwave is easier than setting up a salty and vinegary pot of water, that's what I settled on. Add in your oil and spices and toss the skins. I know this in my bones: When I'm abroad and people ask where I'm from, my answer, instinctively, is not that I'm an American but that I'm a New Yorker. In fact, a white potato provides even more nutrients compared to the sweet potato. Delirium set in during those late hours, after our flashlight batteries had died and our straining eyes saw things in the forest shadows that weren't there. Or fill them with something tasty, like pulled pork (melting some cheese on top, too), or a big, creamy dollop of crème fraîche or sour cream, topped with a slice of smoked salmon. The kids in my group all cried for Waffle House. Most often I pay $1.79 for them. Directions. Peel the potatoes and remove any eyes. I sought my solution in a slurry of potato starch, into which I dipped each potato cup before frying. Maris Piper or Katahdin potatoes are also a solid replacement. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry. Brush the inside of the potatoes with melted butter; season generously with salt and pepper. 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