Matchstick Fries Recipes

CRISPY BAKED GARLIC MATCHSTICK FRIES

Steps:

• Preheat oven to 450 degrees (232 C).
• Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges and then strips.
• Line two baking sheets with foil or parchment paper (ensure the type you're using is safe up to 450 F / 232 C) and generously spray with nonstick spray.
• Add fries plus a generous drizzle of oil and sea salt, pepper, and garlic powder. Toss to coat.
• Arrange fries a single layer making sure they aren't touching too much. This will help them crisp up and cook evenly.
• Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.
• In the last 10 minutes of cooking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and the minced garlic. Sauté, stirring frequently, until just slightly brown to wake up the flavor.
• Remove from heat and set aside.
• When the fries are finished, remove from oven, sprinkle again with sea salt, and spoon the warm garlic on top. Toss to coat and serve immediately as is or with Whiskey BBQ Ketchup.
• You can also add more flavor by tossing the fries once more with the rosemary.

MATCHSTICK FRENCH FRIES

Steps:

• Trim potatoes into 4-inch-long blocks. Using a mandoline, cut into 3/16-inch-thick sticks. In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Drain, let cool, and freeze, covered, until firm, at least 1 hour.
• Deep-fry again at 350 degrees; until golden brown, about 1 minute. Salt while hot; serve with ketchup, if desired.

MATCHSTICK FRIES

Steps:

• Trim potatoes into 4-inch-long blocks. Using a mandolin, cut potatoes into 3/16-inch-thick sticks. Place in a strainer and rinse under cold running water. Transfer to a large bowl and add cold water to cover by 1 inch, then let soak in the refrigerator at least 4 hours or up to 24 hours. Drain potatoes and rinse again and then spread on a clean kitchen towel and dry completely, patting off as much water as possible.
• In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Sprinkle with salt while hot and serve immediately.

JICAMA MATCHSTICK FRIES

Steps:

• Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don¿t have one, use a candy thermometer ¿ just be careful!)
• Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.
• Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.
• Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately.

MATCHSTICK POTATOES

Steps:

• Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
• Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

MATCHSTICKS

Steps:

• Preheat oven to very hot.
• cut the pastry sheet in half, and then cut each "half" into 5 pieces.
• place on backing trays that have been sprayed with oil.
• place in oven, wait one minute and then turn the heat down a little (200c).
• Cook about 10 mins, or until puffed and golden.
• Cool on wire rack.
• Filling.
• pour cream into large bowl, put the milk into the cream container to get all the cream and pour into the bowl whisk well.
• sprinkle over the pudding mix, and whisk for about a minute, untill it thickens, and is smooth.
• cover and refrigerate.
• When ready to serve, split the pastry, length ways, and spread jam on the bottom piece.
• Using large nozzle, pipe the filling over the jam, and cover with the "top" piece, dust with icing sugar.

MATCHSTICK CHIPS

Steps:

• Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
• Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
• Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
• If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.