Straw Potatoes Food

POMMES PAILLASSON OR STRAW POTATO CAKE

Steps:

• Peel potatoes & grate them coarsely, then immediately toss them with melted butter & season with salt & pepper.
• Heat oil in large frying pan, then add potato mixture.
• Press mixture down to form an even layer that covers the pan.
• Cook over moderate heat 7-10 minutes until base is well browned.
• Loosen potato cake by shaking pan or running a thin spatula under it.
• To turn it over, invert a large baking sheet over the frying pan &, holding it tightly against the pan, turn them both over together.
• Lift off frying pan & return it to the heat, adding a little more oil if it looks dry.
• Slide the upside down potato cake into the frying pan again & continue cooking until it is crisp & browned on the second side.
• Remove from frying pan & serve hot!

STRAW POTATOES

Steps:

• Peel and boil potatoes whole. Shred cooked potatoes inot a 9x13 inch baking dish. Mix the rest of the ingredients with the potatoes. Bake at 350* for 30-40 minutes.
• Preparation time includes boiling the potatoes.

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.

STRAW POTATOES

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne with slicer, then submerge in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl until water is clear. Drain in a colander, then spread out on several layers of paper towels and pat dry. Transfer potatoes to a large rack to air-dry15 minutes.
• While potatoes are drying, heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry potatoes in 8 batches, stirring, until crisp and golden, 45 seconds to 1 minute per batch, transferring with a slotted spoon to dry paper towels to drain and seasoning with salt. Return oil to 375°F between batches.

FRENCH FRIES

Steps:

• Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
• Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
• Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.