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Recipe yields 4 servings
3 lbs. Idaho Russet Potatoes Vegetable oil to fill tabletop fryer Salt and pepper to taste
Peel idaho russet potatoes. Cut potatoes into french fry shapes. Preheat tabletop fryer to 300°.
Wash and dry fries to remove excess starch. Blanch handfuls of fries in preheated fryer until cooked through. Remove to a baking tray lined with a kitchen towel. Continue to blanch all fries until finished. Increase heat in fryer to 360°. Fry small batches of fries until crispy and brown. Remove from fryer, season to taste.
Homemade Mayonnaise 4 egg yolks 1-2 c. vegetable oil 1 T. dijon mustard Lemon juice Salt and pepper
In a bowl, mix together yolks, vegetable oil, and juice from one lemon. Slowly add vegetable oil in drops while whisking vigorously. As mayonnaise begins to thicken, increase the speed of the addition of oil. When you’ve reached the desired consistency, season with salt and pepper to taste and reserve.
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