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ScottyDaQ

Master of All
Joined
Mar 12, 2005
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In ur house, eatin ur foodz.
Ground chuck, WRB, onyawn, pickled jalaps from the garden, lettuce, mater, cheese, Zatarains, mayo, n catsups. parboil russets for 15 minutes in salted water and roast em. (forgot about em until after the burgers where on, so did em in the oven)

 
ScottyDaQ said:
img_135700_0_3f0a70eb89bb0e64adbca8d4d8be926d.jpg
Wow! That's suitable for framing. :D

--John 8)
 
Very nice! I love the fries, tell me more about how you did them, please.
 
dledmo said:
Very nice! I love the fries, tell me more about how you did them, please.

Easy....(Adjust for serving size).
I took 3 medium russet's half'd, quarter'd, and then...well... enough to make "steak fry" size wedges.
On the stove was a medium pot of water with ~ 2 TBS kosher salt (seems like a lot ... but it's ok).
Parboil the tates for 10-15 minutes ...depends... just watch em.. the long cut edge will start to come apart if left too long.

Strain and pat dry.

Hit with a light coat of salt, pepper, and onion powder.

450' oven on a greased pan til golden brown, flipping once halfway.
 
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