Crispy Home Fries With Pimento Aioli Food

QUICK & CRISPY HOME FRIES

Steps:

• Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
• Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
• As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.

CRISPY PARMESAN FRIES WITH ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 415 degrees F.
• Cut the top part of the garlic off. Place in foil and sprinkle with salt, pepper and a drizzle of olive oil. Wrap up and place in oven. Roast for 40-45 minutes, or until soft and fragrant. Remove from oven and let cool.
• Meanwhile, Line a baking sheet with foil (for easy clean up).
• Wash and dry the potatoes. Cut in half, then each half into 4 wedges. So you will have 8 wedges from each potato.
• Toss the potatoes into a mixing bowl. Add the olive oil, and toss to coat the potatoes well.
• Add the herbs, salt, pepper and parmesan. Toss well to ensure all sides are evenly coated.
• Add the potatoes to the lined baking sheet, in an even layer and place in the oven.
• Cook for 10 minutes then flip potatoes onto other side.
• Let bake for 15 - 20 or so more minutes, or until potatoes or tender. This cooking time may vary depending on how large or small you cut your potatoes.
• Remove from oven and serve immediately.

CRISPY PARMESAN FRIES WITH ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 415 degrees F.
• Cut the top part of the garlic off. Place in foil and sprinkle with salt, pepper and a drizzle of olive oil. Wrap up and place in oven. Roast for 40-45 minutes, or until soft and fragrant. Remove from oven and let cool.
• Meanwhile, Line a baking sheet with foil (for easy clean up).
• Wash and dry the potatoes. Cut in half, then each half into 4 wedges. So you will have 8 wedges from each potato.
• Toss the potatoes into a mixing bowl. Add the olive oil, and toss to coat the potatoes well.
• Add the herbs, salt, pepper and parmesan. Toss well to ensure all sides are evenly coated.
• Add the potatoes to the foil lined baking sheet, in an even layer and place in the oven.
• Cook for 10 minutes then flip potatoes onto other side.
• Let bake for 15 - 20 or so more minutes, or until potatoes or tender. This cooking time may vary depending on how large or small you cut your potatoes.
• Remove from oven and serve immediately.
• [i]Aioli:[/i]
• When garlic is cooled enough, place in a bowl with the remaining ingredients. Mix well. Serve with fries.

WOLF HASH-HOME FRIES WITH PASTRAMI, CORNED BEEF, AND SALAMI TIDBITS

Steps:

• In a large saute pan, heat the oil. Add the onions and the garlic, stirring to coat with the oil. Add the potatoes and the meat. Saute until brown and hot.

SWEET POTATO FRIES WITH AUNT TC'S SECRET SAUCES

Steps:

• For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
• Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
• For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
• For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
• For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
• Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
• Increase the oil temperature to 350 degrees F.
• Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
• Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

CRISPY HOME FRIES WITH PIMENTO AIOLI

Steps:

• For the fries: Fill a large Dutch oven or a heavy bottomed saucepan two-thirds of the way with the oil. Heat over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack.
• Add 2 quarts water with 2 tablespoons salt in a large pot and bring to a boil. Add the potatoes, bringing the water back to a boil, and cook, about 5 minutes. The potatoes will be soft on the outside while still firm in the center. Drain in a colander and add to a large bowl to toss with the cornstarch and a heavy pinch of salt.
• Add the potatoes to the hot oil a few at a time, stirring and flipping constantly until they are golden brown on all sides, about 4 minutes. Remove to the wire rack, sprinkle with salt and repeat with the remaining potatoes.
• For the pimento aioli: Add the mayonnaise, pimentos, red wine vinegar, garlic, chipotle and paprika to a food processor and blend until smooth.
• Add potatoes to a serving bowl and serve with the aioli drizzled over the top and on the side for dipping.