Finally opened one of the jars of turkey meat I canned a while back. I’ll use the rest of the jar for … tacos? Probably tacos.
Cost per person: $2.45
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- 8 hours
Try parboiling the fries, then really pat them dry before crisping in the oven. Or just get them extremely dry and add a bit of baking powder for extra crisp.
- 7 hours
Wife has a sore throat. She literally had ice cream for dinner last night. So I opted for extra soft fries, no crispy goodness. I even peeled them. I never peel for fries. But for her, I did.
- 7 hours
I second this. I parboil for about 15-20 minutes, until you can easily stab them with a fork. I drain them and toss them in a bowl with some oil and salt. Then onto a hot sheet pan into a hot oven, flipping every 5-10 minutes until golden brown on all sides.
- 7 hours
Tossing is an important step because you create a bit of a thin potato mush coating. This coating crisps up beautifully if you do it right! Or so I’ve heard.
- 7 hours
The parboil accomplishes what, exactly? Makes the inside soft and removes starch from the outside so it gets crispier? I’m partial to spraying with olive or avocado oil and air-frying, personally, but I’m thinking about trying this now.
3 hoursI can only speak for roast potatoes but the par boil gives an outer layer that, when oiled and basted and roasted, makes for a nom nom nom nom nom.
Bit of salt of course.
Honestly never heard of par boiling chips like that.
- 7 hours
Eat first. Log in second. Unless you have money. Log in. Get hungry looking at food. Figure out what you want to eat. Go get it.
- 7 hours
+1 for long ways sliced cucumber. Sandwiches done right.
- 7 hours
Cucumber has replaced lettuce on most of our sandwiches. Plank cut works so much better in this application.
