Clubfoodys Cottage Fries Recipes

Steps:

• 1. Place potatoes in a bowl. Drizzle the oil over and sprinkle all the seasonings on them mixing to try to coat as evenly as you can.
• 2. Preheat oven 425 degrees. Use a slip mat or parchment paper. Lay the potatoes in a single layer on paper. Will have to use probably two large baking sheets.
• 3. Bake until browned probably 15 minutes or so. Flip and bake until other side is browned.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
• Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
• Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Steps:

• Preheat oven to 450ºF and line a baking sheet with foil; set aside.
• Fill up a large bowl with very cold water and add white vinegar. Stir well before adding the potato slices. Swirl them around and let them sit for 20 minutes.
• Drain them in a colander and pat them dry with paper towels.
• Transfer to a large bowl and pour on oil, bacon fat and lemon juice. Season the potato slices with Herbes de Provence, garlic salt, hot paprika, ground sea salt and black pepper. Toss everything until the slices are well coated.
• Spread them evenly in a single layer on the prepared baking sheet. Transfer to the preheated oven and bake for 1 hour, flipping them every 15 minutes.
• Remove from the heat and transfer the slices to a plate lined with paper towels to absorb any excess oil before sprinkling with chopped parsley.

Steps:

• 1. Preheat oven to 450ºF and line a baking sheet with foil; set aside.
• 2. Fill up a large bowl with very cold water and add white vinegar. Stir well before adding the potato slices. Swirl them around and let them sit for 20 minutes.
• 3. Drain them in a colander and pat them dry with paper towels.
• 4. Transfer to a large bowl and pour on oil, bacon fat and lemon juice. Season the potato slices with Herbes de Provence, garlic salt, hot paprika, ground sea salt and black pepper. Toss everything until the slices are well coated.
• 5. Spread them evenly in a single layer on the prepared baking sheet. Transfer to the preheated oven and bake for 1 hour, flipping them every 15 minutes.
• 6. Remove from the heat and transfer the slices to a plate lined with paper towels to absorb any excess oil before sprinkling with chopped parsley.
• 7. To view this recipe on YouTube, click on this link >>>> https://youtu.be/Ha-GkEbZKBQ

Steps:

• Using a mandolin or by hand, cut potatoes evenly. Fill up a large bowl with cold water and add potatoes, tossing them around to release the starch. Empty the bowl and refill it again with cold water; toss and refill one more time.
• Transfer the bowl to the fridge and chill for 2 hours and up to 24 hours for extra-crispy fries.
• A couple hours later, drain potatoes in a colander; let them sit for 15 minutes.
• Place a clean towel on a cutting board and drop the potatoes on it. Using paper towels, pat the potatoes dry; set aside.
• In a Dutch oven, heat oil until it reaches 300ºF.
• Working in batches, blanch fries for 2 to 4 minutes depending on the thickness.
• Using a spider strainer or slotted spoon, remove potatoes and place them on a baking sheet lined with paper towels; cool while working with the others.
• Increase oil temperature to 375ºF. Add blanched potatoes (the temperature will drop) and fry until golden brown, about 8 minutes.
• Scoop fries up and transfer them to a clean baking sheet lined with paper towels to absorb any excess oil.
• Transfer the fries to a large bowl and season with salt to taste.

Steps:

• In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
• Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
• In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
• Transfer them to a cutting board and chop them; set aside.
• Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
• In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
• In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
• Add one egg at a time and mix well between each addition.
• Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
• Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
• Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don't overdo it.
• Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
• On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
• When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
• Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
• Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you'd like to increase the flavor even more before the Holidays, please read the blog.