Homemade French Fries

Original from Here

Ingredients:

2 1/2 pounds russet potatoes, peeled

1 cup all-purpose flour

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon salt

1 teaspoon paprika

OR 2-3 teaspoons season all instead of spices

1/2 cup water, or as needed

1 cup vegetable oil for frying

Directions

1. Slice potatoes into thin wedges. Keep cover with water while you get everything else ready.

2. Heat oil over medium heat

3. Combine flour and seasonings. Add water to make a runny consistency for the batter.

4. Dip potatoes in batter and fry in hot oil until golden. Make sure that they aren't touching when you put them in the oil or they will clump.

Campfire Hash

For Anna in her hour of need . . .

I got this from allrecipes. I like to just bring cold baked potatoes to dice up to cut down on the cooking time.

Campfire Hash

2 tablespoons cooking oil
1 large onion, chopped
2 garlic cloves, minced
4 large potatoes, peeled and cubed
1 pound fully cooked smoked kielbasa, cubed
1 (4 ounce) can chopped green chilies
1 (15 ounce) can whole kernel corn, drained

DIRECTIONS
In a Dutch oven, heat oil. Saute onion and garlic under tender. Add potatoes. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Add kielbasa; cook and stir until potatoes are tender and well browned, about 10 minutes more. Stir in chilies and corn; cook until heated through.

Texas New Potato Salad

It's no secret I don't like traditional potato salad with mayonnaise and eggs. I love this one with bacon, cilantro, cumin and coriander seeds. Yumm!!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

3 pounds small red potatoes

1 red onion, cut into thick slices

1 tablespoon Coriander Seed

8 Cumin Seed

1 tablespoon Oregano Leaves, Mexican

2 serrano or jalapeño pepper, minced

3 slices bacon, crisply cooked and coarsely chopped

1 bunch fresh cilantro, thick stems discarded and coarsely chopped

1/4 cup olive oil

1 tablespoon red wine vinegar

1 1/2 teaspoons salt

1/2 teaspoon Black Pepper

Directions:

1. Cook potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool to room temperature. Quarter the potatoes; set aside.

2. Grill onion slices over high heat until lightly caramelized.

3. Toast coriander and cumin seeds in small dry skillet on medium heat 1 minute or until fragrant. Add oregano; lightly toast about 20 seconds, watching for burning. Immediately remove spices from skillet

4. Whisk oil, vinegar, toasted spices, salt and pepper in large bowl. Add potatoes, onions, serrano pepper, bacon and cilantro; toss lightly.