MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shoestring Fries
Categories: Five, Potatoes
Yield: 6 servings

Oil for deep-frying
4 lg Russet potatoes
Salt & pepper

MMMMM--------------------OPTIONAL TOPPINGS---------------------------
Garlic salt
Chilli spice
Cumin
Crushed, dried rosemary
Grated Parmesan
BBQ spices
Seasoning salt
Cajun/Creole spices
Smoky paprika

Place oil in a large, deep, pan, Dutch oven, or deep
fryer. Attach a deep-fry thermometer to monitor the
temperature and heat oil to 350+|F/175+|C.

While oil is heating, wash and peel potatoes and remove
any dark spots.

Using a mandoline slicer fitted with the julienne blade
and slice potatoes into matchsticks.

Place sliced potatoes in a large bowl of ice water and
chill 10 minutes.

Remove potatoes from water bath and place on paper
towels or clean dish cloths to dry completely. Pat the
potatoes dry or use a salad spinner, if available. The
dryer the potatoes, the less excess splattering there
will be.

Once oil is 350+|F/175+|C, place dried potatoes (1 cup at
a time) in the oil and stir to separate them. Adjust
temperature to keep it as close to 350+|F/175+|C as
possible. To avoid oil flare-ups, DO NOT add too many
potatoes at one time.

Fry 2 1/2 - 3 1/2 minutes or until dark golden brown.
Watch closely and stir often.

Transfer cooked potatoes with a slotted spoon to a
paper-towel covered surface and season with salt and
black pepper. If desired, add other spices or
seasonings at this time.

Repeat process until all potatoes are fried.

Allow potatoes to cool completely, then store in an
airtight container. The potatoes will stay crispy and
crunchy at least 3 days and probably more.

Serve as is or with a side of sweet, hot mustard, bbq
sauce or dip of your choice.

By: Becky Hardin

RECIPE FROM: https://www.thecookierookie.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Parmesan Carrot Shoestring Fries
Categories: Five, Vegetables, Cheese
Yield: 2 servings

10 oz Bag of julienne cut carrots
2 tb Oil
1/3 c Parmesan cheese

Set oven @ 350+|F/175+|C

Lay out carrots on paper towel and dry off carrots.

Put the carrots in a mixing bowl.

In a separate bowl whisk together oil and Parmesan
cheese then our oven carrots and mix together.

Lay carrots out on a large baking sheet and put in
the oven for 30 minutes

Flip carrots throughout cooking

RECIPE FROM: https://www.glitterandgraze.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sichuan Stir-Fried Potatoes
Categories: Potatoes, Chilies, Herbs, Vegetables
Yield: 2 servings

2 lg Red skinned potatoes
2 tb Oil
1 tb Sichuan peppercorns
2 sl (thin) ginger; minced
2 cl Garlic; minced
6 Dried red chilies; seeded,
- chopped)
1 Long red or green hot chile
- seeded, julienned
1 ts Soy sauce
1/2 ts Sugar
1 ts white vinegar
1/2 ts sesame oil
1 tb Chicken stock
Salt
1 Scallion; chopped

Peel and julienne the potatoes. Soak them in fresh, cold
water a couple times (until you can soak them and the
water is somewhat clear). Drain and set aside, but don't
let them sit longer than 20 minutes, as they'll turn
brown.

Heat oil in a wok over medium heat, and add the Sichuan
peppercorns (make sure they don't burn). When the
peppercorns are fragrant, turn off the heat and scoop
all the peppercorns out, leaving the oil in the wok.
Discard the used peppercorns.

Over medium heat, add the ginger, garlic and chilies to
the oil. Cook for a minute, and add the potatoes and
julienned peppers. Turn the heat up to high and stir-fry
for 30 seconds. Add the soy sauce, sugar, vinegar,
sesame oil, chicken stock (or water), and salt. Stir-fry
everything for a minute and cover for 45 seconds.
Uncover, stir in the scallions, and serve!

By: Judy Yee

RECIPE FROM: https://thewoksoflife.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Julienne Sweet Potato Fries
Categories: Five, Potatoes
Yield: 2 servings

2 lg Sweet potatoes
Oil; for deep frying
Salt

Wash, dry and peel the sweet potatoes. Square off the
ends by slicing the tapered edges. Julienne them by
cutting into thin strips, around 3-inches long and no
thicker than 1/4". Slice off any other curves to make
the strips straighter.

Heat the oil in the deep fryer. Carefully plunge the
strips of sweet potatoes in the oil. Cook for 3-5
minutes, being careful not to burn the fries or overcook
them. Drain the fries on paper towels. While still hot,
sprinkle salt on them to taste. Serve immediately with
your favorite dipping sauces, such as ketchup or garlic
mayonnaise.

RECIPE FROM: https://hicookery.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Julienne Fries
Categories: Five, Potatoes
Yield: 4 servings

3 lb Russet potatoes; peeled, cut
- in 1/4" julienne, kept
- refrigerated in cold,
- clean water overnight
2 tb + 1 ts distilled white vinegar
3 qt Oil
Salt

Working quickly, remove the fries from the cold water,
and drain off as much water as you can without breaking
the fries. Discard the water, and place the fries in a
large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
of clean, cold water, and add the vinegar. Bring to a
low boil for 6 minutes. The fries should be cooked
through but not falling apart. Remove the fries with a
slotted spoon or spider onto a baking sheet fitted with
a paper-towel-lined rack. Cool and dry the potatoes on
the rack.

Once the potatoes are cool and dry, prepare your deep
fryer. Heat the 3 quarts of canola oil in a large Dutch
oven (at least a 5 quart). Attach a candy thermometer to
the side of the fryer, and heat until the gauge reads
395+|F/200+|C. Working in three batches, add the fries to
the oil, and cook for 1 1/2 minutes. Using a slotted
spoon or spider, remove the fries and place on another
baking sheet fitted with a paper-towel-lined rack.
Repeat with the rest of the fries until all of them have
been blanched in the oil for 1 1/2 minutes.

Let the fries cool and dry on the rack for 1 hour, and
then gently place them in a large, plastic food-storage
container, being careful not to break the fries. Cover,
and freeze overnight. Cool, strain and reserve the
canola oil.

The following day, reheat the reserved canola oil in the
Dutch oven. Attach a candy thermometer to the side of
the fryer, and heat the oil until the gauge reads 395.
Working in three batches, add the fries to the oil, and
cook until the fries are light golden in color, about 4
minutes. Agitate the fries with a slotted spoon or
spider during the cooking process to ensure even
cooking. Adding the fries will have lowered the
temperature of your fryer but adjust as needed in order
to maintain 375+|F/190+|C. (It is better for your fryer to
be below 375+|F/190+|C rather than over it.)

Remove the fries from the oil into a metal bowl lined
with paper towels. Season all over with salt, and serve
at once.

By: Gabrielle Hamilton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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