Plantain Shoestring Fries Food

OVEN-BAKED SHOESTRING FRIES

Steps:

• Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.
• Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.
• Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper, and serve.

BAKED PLANTAIN FRIES

Steps:

• Preheat oven to 400°F.
• Cut the Plantains into the shape of fries.
• Spread fries on a baking sheet.
• Brush fries with olive oil.
• Combine salt, garlic powder, ground coriander, and cayenne pepper; Sprinkle mixture on fries.
• Bake at 400 degrees for 20 minutes. turning them over about after 10 minutes.

SHOE STRING FRIES

Steps:

• Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 365 degrees F. Line a pan with paper towels.
• While the oil heats slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandolin or vegetable slicer. Swish the cut potatoes in a bowl of tepid water, and then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels-you want the potatoes bone dry so that they don't spatter in the hot oil.
• Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared pan. Repeat with the rest of the potatoes, making sure the oil returns to 365 degrees F. before adding each batch. Season with salt and serve.
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PLANTAIN SHOESTRING FRIES

Steps:

• Stir together the salt, lime zest, and cayenne in a small bowl.
• Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
• While the oil is heating, peel the plantains. To peel plantains: use a sharp knife to cut off the top and bottom ends. With the tip of the knife, make one slit in the skin of the plantain from top to bottom. Run the plantain under cold water and use your thumb and fingers to work the peel away from the fruit, beginning at the slit. Cut 1/2 inch off the ends of each plantain, then slice the plantains lengthwise with a U-shaped peeler or a mandoline into very thin strips (about 1/8 inch thick). Cut each strip lengthwise into 1/8-inch-thick fries.
• Fry in batches, turning frequently, until golden brown, about 45 seconds. Remove with a mesh skimmer to the baking sheet lined with paper towels and season immediately with the salt mixture. Serve hot.

SWEET PLANTAIN FRIES

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)
• Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.

SHOESTRING "FRIES"

Steps:

• Preheat oven to 475°F
• Spray a non-stick baking sheet with cooking spray, set aside.
• Scrub potatoes, pat dry.
• Cut into lengthwise strips about 3/8in thick.
• Place in a large bowl and add oil, salt and pepper, toss to coat.
• Place potato strips in a single layer on the prepared baking sheet.
• Bake until undersides are browned, about 10 minutes.
• Using a spatula, turn potatoes and bake until golden brown, about 10 mins more.

ROSEMARY SHOESTRING FRIES

Steps:

• Peel potatoes and slice lengthwise into 1/8-inch planks, then cut lengthwise into 1/8-inch juliennes (or use a Japanese mandoline fitted with the julienne blade). Immediately submerge in a bowl of cool water; let stand 10 minutes. Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.
• Fill a heavy pot with about 1 1/2 inches oil (it should come no more than a third of the way up sides of pot). Heat over medium-high until a deep-fry thermometer reaches 365 degrees.
• Carefully add rosemary sprigs to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel-lined tray; season with salt.
• Return oil to 365 degrees and fry potatoes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365 degrees between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.