Matchstick Potatoes Barefoot Contessa Ina Garten Recipes

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

Steps:

• Preheat the oven to 350 degrees.
• Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
• Slice the potatoes into thin matchsticks (1/8 inch thick) with a vegetable slicer or mandolin, dropping them into a bowl of cold water as you cut.
• Drain the potatoes and dry them thoroughly with paper towels.
• Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown.
• Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels.
• Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
• Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
• Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

Steps:

• Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
• Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
• Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
• While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

Steps:

• Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
• In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.

Steps:

• Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
• Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
• Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
• If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.