Subj : 8/12 Julienne Fries Day
To   : All
From : Dave Drum
Date : Wed Aug 10 2022 16:33:20

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shoestring Fries
 Categories: Five, Potatoes
      Yield: 6 servings

          Oil for deep-frying
     4 lg Russet potatoes
          Salt & pepper

MMMMM--------------------OPTIONAL TOPPINGS---------------------------
          Garlic salt
          Chilli spice
          Cumin
          Crushed, dried rosemary
          Grated Parmesan
          BBQ spices
          Seasoning salt
          Cajun/Creole spices
          Smoky paprika

  Place oil in a large, deep, pan, Dutch oven, or deep
  fryer. Attach a deep-fry thermometer to monitor the
  temperature and heat oil to 350+|F/175+|C.

  While oil is heating, wash and peel potatoes and remove
  any dark spots.

  Using a mandoline slicer fitted with the julienne blade
  and slice potatoes into matchsticks.

  Place sliced potatoes in a large bowl of ice water and
  chill 10 minutes.

  Remove potatoes from water bath and place on paper
  towels or clean dish cloths to dry completely. Pat the
  potatoes dry or use a salad spinner, if available. The
  dryer the potatoes, the less excess splattering there
  will be.

  Once oil is 350+|F/175+|C, place dried potatoes (1 cup at
  a time) in the oil and stir to separate them. Adjust
  temperature to keep it as close to 350+|F/175+|C as
  possible. To avoid oil flare-ups, DO NOT add too many
  potatoes at one time.

  Fry 2 1/2 - 3 1/2 minutes or until dark golden brown.
  Watch closely and stir often.

  Transfer cooked potatoes with a slotted spoon to a
  paper-towel covered surface and season with salt and
  black pepper. If desired, add other spices or
  seasonings at this time.

  Repeat process until all potatoes are fried.

  Allow potatoes to cool completely, then store in an
  airtight container. The potatoes will stay crispy and
  crunchy at least 3 days and probably more.

  Serve as is or with a side of sweet, hot mustard, bbq
  sauce or dip of your choice.

  By: Becky Hardin

  RECIPE FROM: https://www.thecookierookie.com

  Uncle Dirty Dave's Archives

MMMMM

.... Flavour is in the tongue of the taster. - Chef Immanuel Kant
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