Straw Potatoes Recipes

FRIED POTATO STRAWS

Steps:

• Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
• Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

STRAW POTATOES

Steps:

• Peel and boil potatoes whole. Shred cooked potatoes inot a 9x13 inch baking dish. Mix the rest of the ingredients with the potatoes. Bake at 350* for 30-40 minutes.
• Preparation time includes boiling the potatoes.

STRAW POTATOES RECIPE

Steps:

• Peel the potatoes and then slice into thin matchstick shapes. If you have a mandolin this is easy and takes minutes, but please ensure that you use the guard!
• Place the sliced potatoes in a large bowl of cold water and allow them to soak for 20 minutes.
• If you are using a deep fat fryer heat the oil to 170°C or 340°F. If you are using a high sided frying pan, heat 1cm of oil to 170°C or 340°F, but ensure your frying pan is slab-sided and at least 3-4cm deep.
• Before you fry dry the potatoes thoroughly on a clean tea towel.
• If you are using a deep fat fryer you can fry this amount of potatoes in one go, and they should be cooked until crisp and golden, which will take 4-5 minutes. If you are frying in a pan then you will need to cook in two batches. Use a slotted spoon to turn over the potatoes in a frying pan every minute or so, again they will take 4-5 minutes to cook.
• Remove the potatoes and place them on kitchen paper to soak up any excess oil and season them with salt and pepper immediately.

STRAW POTATOES

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne with slicer, then submerge in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl until water is clear. Drain in a colander, then spread out on several layers of paper towels and pat dry. Transfer potatoes to a large rack to air-dry15 minutes.
• While potatoes are drying, heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry potatoes in 8 batches, stirring, until crisp and golden, 45 seconds to 1 minute per batch, transferring with a slotted spoon to dry paper towels to drain and seasoning with salt. Return oil to 375°F between batches.

SPICY STRAW POTATOES

Steps:

• Make seasoned salt:
• Stir together all seasoned salt ingredients in a small bowl.
• Soak potatoes:
• Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.
• Fry potatoes:
• Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375°F on deep-fat thermometer. While oil is heating, drain potatoes in a colander and dry well with paper towels. Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375°F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain. While still warm, toss each batch with one fourth of seasoned salt.

CHEESE AND STRAW POTATO CAKE

Steps:

• Shred the potatoes and soak them in water -- changing the water occasionally. Drain well and press out as much moisture into a towel.
• Heat a small cast iron skillet (or small skillet) until hot. Add olive oil and heat until hot. Add onion and garlic and saute for 5 minutes until golden. Remove to a side plate. (this can be done ahead of time) Reheat the skillet.
• Add half the butter. Press half the potatoes into the skillet. Sprinkle with salt and pepper. Add onion/garlic mixture. Sprinkle cheese over top then add rest of the potatoes (you may not need the whole amount). Brown for 5 minutes on moderately high heat.
• Lower heat to medium and cook covered for 5 minutes. Uncover and cook 5 - 8 minutes longer or until surface is dry.
• Run a spatula under potatoes to check if the pancake is nicely browned. If so, slip a plate over top of skillet and carefully flip over. Melt the remaining butter in the skillet. Slide the potato pancake back onto the skillet and raise the heat to moderate high and brown for 5 minutes. Sprinkle with salt and pepper
• Check under the potatoes to make sure that the bottom of the pancake is nicely browned. If not, cover and cook until the bottom is browned, approximately 5 minutes more.
• Remove and cut into 4 wedges.
• Note: I would not use a large skillet as there is a good chance that you could burn yourself while turning the potatoes over.