Amco Houseworks PEEL AWAY 사용 설명서 - 페이지 8

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Country Style Hash Browns

4 Medium potatoes, shoestring cut

½ cup Chopped onion

¼ cup Chopped green peppers

1 tbsp. Fresh snipped parsley (or ½

tsp. dried parsley)

Microwave the potato strings for 2 minutes or bake at 400°F (204°C) for 15 minutes.

In a frying pan, heat the oil and brown the onions. Add potatoes and all other

ingredients, except parsley. Cook over medium heat, stirring occasionally until the

potatoes are crispy on the outside. Add parsley just before serving.

Deep Fried Shoestring Potatoes

Vegetable Oil for Deep Frying

2 - 3 Large potatoes, shoestring cut (about 2 pounds)

Salt, Seasonings, or Herbs

Cut potatoes into shoestrings and soak in a bowl of room temperature water. Spin

them as dry as possible in a salad spinner. Spread them on towels and blot.

Potatoes should be dry so they don't spatter in the hot oil.

Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until the

deep fry thermometer reads 365°F (185°C).

Increase the heat to medium-high. Working in batches, carefully add the potatoes to

the oil and fry until brown and crispy (about 4 minutes). Scoop the fries from the oil

with a slotted spoon and drain in a pan lined with paper towels. Repeat with the

remaining potatoes, making sure the oil returns to 365°F (185°C) before each batch.

Season with salt, seasonings or herbs of your choice.

Oven Baked Shoestring Potatoes

2 Large potatoes, shoestring cut (about 1 ½ pounds)

3 tbsp. Olive oil, plus more for baking sheets

Coarse salt and freshly ground pepper

Peel and cut the potatoes into shoestrings. (You can do this up to four hours ahead.

To prevent discoloration, place cut potatoes in a bowl of cold water in the refrigerator

until ready to use, and gently pat dry with paper towels.)

Preheat oven to 425°F (218°C). Lightly coat two baking sheets with oil. Toss

together potatoes, 3 tablespoons of oil and 1 teaspoon of salt. Dividing evenly

among prepared baking sheets, arrange potatoes in a single layer.

Bake, turning potatoes a few times and rotating sheets halfway through, until crisp

and golden brown, about 18 to 20 minutes. Transfer potatoes to a large piece of

parchment paper or paper towels and let cool for 5 minutes. Season with salt and

pepper and serve.

English - 8

⅛ tsp. Onion salt

⅛ tsp. Garlic salt

1 tbsp. Olive or canola oil

Pepper to taste