Finally opened one of the jars of turkey meat I canned a while back. I’ll use the rest of the jar for … tacos? Probably tacos.
Cost per person: $2.45
Finally opened one of the jars of turkey meat I canned a while back. I’ll use the rest of the jar for … tacos? Probably tacos.
Cost per person: $2.45
Try parboiling the fries, then really pat them dry before crisping in the oven. Or just get them extremely dry and add a bit of baking powder for extra crisp.
Wife has a sore throat. She literally had ice cream for dinner last night. So I opted for extra soft fries, no crispy goodness. I even peeled them. I never peel for fries. But for her, I did.
Twue wove.
Marwage!
Is wha wrings wus wogeher ery dway
Why didn’t you just make boiled potatoes with a little butter and chives? Because that’s just an oily mess.
Chives? In this economy?
But seriously it’s the wrong time of year for chives to be growing in my yard. And she prefers fries over the potatoes.
Though I will admit I have not made nearly enough boiled potatoes tossed in butter and some herbage over the years. I loved them as a kid and I find them essential for a lot of good breakfast burritos. It’s just something that never comes to mind
I second this. I parboil for about 15-20 minutes, until you can easily stab them with a fork. I drain them and toss them in a bowl with some oil and salt. Then onto a hot sheet pan into a hot oven, flipping every 5-10 minutes until golden brown on all sides.
Tossing is an important step because you create a bit of a thin potato mush coating. This coating crisps up beautifully if you do it right! Or so I’ve heard.
The parboil accomplishes what, exactly? Makes the inside soft and removes starch from the outside so it gets crispier? I’m partial to spraying with olive or avocado oil and air-frying, personally, but I’m thinking about trying this now.
I can only speak for roast potatoes but the par boil gives an outer layer that, when oiled and basted and roasted, makes for a nom nom nom nom nom.
Bit of salt of course.
Honestly never heard of par boiling chips like that.