![]() Use a mandolin or slice thinly and evenly about 1/8". The fruit intensity and supple tannins of our Coombsville Cabernet Sauvignon work so well with the creamy texture and savory goodness of this dish! - Mark Herold We always make enough to have leftovers for breakfast-reheat and top with a poached egg. Sprinkle some salt to season and serve immediately with a harissa aioli or Dijon mustard on the side.My wife's version of au gratin potatoes is an absolute crowd pleaser and a staple at our Easter table. Remove the slices and drain on paper towels. Move the slices around while frying so they cook evenly for about 2 to 3 minutes or until very crisp and golden brown. Remove the slices a few at a time and transfer into the hotter frying pan.Keep shaking until most of your slices are puffed (about 3 minutes). After about 5 to 6 minutes the slices should start to puff slightly and rise to the top. Use a thick towel to prevent heat burn, and beware of splashing oil onto you. Drop slices into the 320 degrees F oil and gently shake back and forth on the heat for 6 to 7 minutes.Using a mandoline, make slices lengthwise 1/8 inch thick. Peel the potatoes and trim the edges to form a rectangular football shape.Heat oil inone pan to 320 degrees F, and the other to 365 degrees F. Pour vegetable oil about 2 1/2 inches to 3-inches deep into 2 saucepans.US Fresh Potato Category Quarterly Reports.Behind the scenes of our National Commercials.
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