ARGENTINEAN FRIES
Posted for play in a cooking game where chefs travel the world by preparing and tasting recipes from other countries.
Provided by Lynette !
Categories Potatoes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.
- 2. Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
- 3. Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.
- 4. Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.
CHURRASCO
Steps:
- Pound filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries.
- Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
- Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.
- Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
- Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.
- Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.
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