FRENCH FRIED POTATOES
These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.
Provided by Lorelei Rusco
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 48.9 g, Fat 33.2 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 305.3 mg, Sugar 18.1 g
CRISPY FRIED MASHED POTATOES
Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.
Provided by Samuel Holden
Categories Lunch/Snacks
Time 22m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
- Tip in your mashed potatoes and spread out to cover the pan base.
- Cook on a medium heat and turn and shake occasionally.
- Turn over in parts (it isn't like an omelette, don't worry if it breaks).
- Keep frying until you have a solid crispy shell around it and a nice creamy center.
- Enjoy with a spicy tomato sauce or ketchup and mayonnaise.
ULTIMATE MASHED POTATOES WITH FRENCH FRIED ONIONS
I got this recipe from my mother-in-law. Mashed potatoes can be so boring sometimes and this adds a lot of flavor and crunch.
Provided by J92839
Categories Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender and then mash.
- Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy).
- Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges.
- Top with the French's onion the last 5 minutes in oven.
- Serve and enjoy!
FRIED MASHED POTATO STICKS
Crispy on the outside and creamy on the inside, this crunchy potatoes are a great alternative to French fries.
Provided by Paula Jones
Categories Appetizer
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
- Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen.
- Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
- In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
- Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil.
- Serve with a side of dressing.
Nutrition Facts : ServingSize 1 Serving
FRENCH FRIED MASHED POTATOES
Another twist on a classic, and another way to use yummy leftovers!
Provided by TROY RAY
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Combine some milk and the beaten eggs in a mixing bowl. Then season [salt is important] the panko bread crumbs with salt and pepper in another bowl. Place some wondra flour in another. This is your "Coating Station".
- 2. Pre-heat about an inch of oil in a skillet to 350 to 375 degrees.
- 3. Using a mellon-baller [no larger than an inch-and-a-half], create balls from the chilled mashed potatoes.
- 4. Coat the potato balls this way: 1] egg, 2] wondra flour, 3] egg, and 4] seasoned panko. Deep fry until golden brown & serve hot!
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MASHED POTATO FRIES - A COOKIE NAMED DESIRE
From cookienameddesire.com
4.7/5 (22)Servings 4Cuisine AmericanTotal Time 45 mins
- Peel the potatoes and cut into large cubes. Keep peeled and chopped potatoes in cold water as you work.
- Boil a large pot of salted water and add the potatoes. Boil until the potatoes are fork tender, approximately 15 - 20 minutes. Remove the potatoes from the boiling water and rinse in cool water. Allow to drain of all water.
- Mash the potatoes well until they are smooth, adding salt and pepper to taste. The potatoes should also be quite stiff and easily stick together when pressed.
- Cover a jelly roll pan with aluminum foil and spread the mashed potatoes on the pan into a layer that is about 2 centimeters thick. It should not completely cover the pan. Cover and chill in the refrigerator for at least an hour.
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- Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
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