Shoestring Potato Cookies Recipes

SHOESTRING POTATO COOKIES

Steps:

• Melt butterscotch chips and peanut butter in saucepan, stirring constantly.
• Stir in potatoes.
• Drop by teaspoon onto waxed paper.

"ON A SHOESTRING" SHOESTRING POTATOES WITH HONEY MUSTARD DRESSING

Steps:

• Heat the oil in a large deep heavy bottomed pan over medium heat to 375 degrees F.
• Peel potatoes and, using a mandoline, carefully cut into 1/8-inch thick julienne-style potatoes. Fry potatoes in small batches making sure to return the oil to correct temperature between each batch.
• Remove the potatoes from the oil and drain on paper towels. When all the potatoes have been fried, place in a serving bowl and season with salt, pepper and paprika.
• Mix together the mustard, honey and mayonnaise in a small bowl and drizzle over the potatoes.

SHOESTRING POTATOES WITH GARLIC MAYO

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels.
• Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don't spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes.
• In a bowl, mix the mayonnaise, garlic and lemon juice. Season with salt and pepper. Serve with the fries.

SWEET POTATO COOKIES II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
• Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

PEANUT BUTTER SHOESTRING HAYSTACKS

Steps:

• In a medium saucepan over low heat, combine peanut butter, chocolate chips and butterscotch chips; stir until melted. Stir in oil.
• Remove from heat and stir in potatoes, mixing well.
• Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.

LOADED SHOESTRING POTATO BAKE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, soup, sour cream and dressing until blended.
• Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover.
• Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min.

POTATO CHIP CLUSTERS

Steps:

• In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.