Spicy Straw Potatoes Food

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

FRIED POTATO STRAWS

Steps:

• Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
• Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

STRAW POTATOES RECIPE

Steps:

• Peel the potatoes and then slice into thin matchstick shapes. If you have a mandolin this is easy and takes minutes, but please ensure that you use the guard!
• Place the sliced potatoes in a large bowl of cold water and allow them to soak for 20 minutes.
• If you are using a deep fat fryer heat the oil to 170°C or 340°F. If you are using a high sided frying pan, heat 1cm of oil to 170°C or 340°F, but ensure your frying pan is slab-sided and at least 3-4cm deep.
• Before you fry dry the potatoes thoroughly on a clean tea towel.
• If you are using a deep fat fryer you can fry this amount of potatoes in one go, and they should be cooked until crisp and golden, which will take 4-5 minutes. If you are frying in a pan then you will need to cook in two batches. Use a slotted spoon to turn over the potatoes in a frying pan every minute or so, again they will take 4-5 minutes to cook.
• Remove the potatoes and place them on kitchen paper to soak up any excess oil and season them with salt and pepper immediately.

SPICY STRAW POTATOES

Steps:

• Make seasoned salt:
• Stir together all seasoned salt ingredients in a small bowl.
• Soak potatoes:
• Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.
• Fry potatoes:
• Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375°F on deep-fat thermometer. While oil is heating, drain potatoes in a colander and dry well with paper towels. Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375°F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain. While still warm, toss each batch with one fourth of seasoned salt.

SPICY POTATOES

Steps:

• Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

SPICY ROAST POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

SPICY FRIED POTATOES

Steps:

• Peel and slice potatoes thin about 1/4" thick.
• Melt butter or olive oil in deep dish fry pan.
• Mix all the spices together in a "disposable" container and keep to the side.
• Add the potatoes and sliced onions to the hot oil.
• Cover and let cook for about 5-7 minutes.
• Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
• Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.