St. Patty's: Potatoes
Hi all:
Found this recipe in my local paper this morning as part of a series of St. Patty's potato dishes. Sounds fantastic! I won't be able to make it for St. Pat's, but plan to try this sometime soon...
REPEELED POTATOES
Ingredients:
* 12 peeled potatoes (save peels)
* 2 onions
* 1 cup all-purpose flour
* 2 tablespoons Cajun spice
* 1 tablespoon unsalted butter
* 4 tablespoons chopped chives
* Oil for frying
Instructions:
Place peeled potatoes in a saucepan with cold water and bring to a simmer. Add a pinch or two of salt and cook until tender. Strain out water and cool potatoes on a plate in the refrigerator.
Heat oil for frying to 350 degrees. Thinly slice onion and toss in all-purpose flour. Fry until golden brown and crispy. Remove and let drain on paper towels. Fry potato peels until crispy and transfer to a pan lined with paper towels.
In a food processor coarsely chop crisp onion and peels. Place in a bowl and toss with Cajun spice. (This can be done days in advance.)
When ready to serve, heat potatoes in lightly salted water. Melt butter in a saute pan. Add potatoes to saute pan and coat well with butter. One by one, coat the potatoes with the crust. Garnish with chives. Serve immediately.
Serves 4.
Found this recipe in my local paper this morning as part of a series of St. Patty's potato dishes. Sounds fantastic! I won't be able to make it for St. Pat's, but plan to try this sometime soon...
REPEELED POTATOES
Ingredients:
* 12 peeled potatoes (save peels)
* 2 onions
* 1 cup all-purpose flour
* 2 tablespoons Cajun spice
* 1 tablespoon unsalted butter
* 4 tablespoons chopped chives
* Oil for frying
Instructions:
Place peeled potatoes in a saucepan with cold water and bring to a simmer. Add a pinch or two of salt and cook until tender. Strain out water and cool potatoes on a plate in the refrigerator.
Heat oil for frying to 350 degrees. Thinly slice onion and toss in all-purpose flour. Fry until golden brown and crispy. Remove and let drain on paper towels. Fry potato peels until crispy and transfer to a pan lined with paper towels.
In a food processor coarsely chop crisp onion and peels. Place in a bowl and toss with Cajun spice. (This can be done days in advance.)
When ready to serve, heat potatoes in lightly salted water. Melt butter in a saute pan. Add potatoes to saute pan and coat well with butter. One by one, coat the potatoes with the crust. Garnish with chives. Serve immediately.
Serves 4.