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.

Carrot & Cauliflower Medley

CARROT & CAULIFLOWER MEDLEY My favorite vegetable dish

About 8 large carrots peeled & cut into ¼” thick diagonal slices
1 large head cauliflower broken into bite size flowerets.
Cook in boiling water until just tender. Carrots will take a couple of minutes longer, then plunge into cold water & drain.

In another pan melt 2 T. butter over med heat; stir in 2 T. flour, ¼ t. Dijon mustard and 2 green onions, sliced thin(optional) then cook until bubbly. Remove from heat and gradually stir in 1 c. chicken broth and ½ c. whipping cream. Cook, stirring until thickened. Gradually add 1 c. shredded Swiss cheese, stirring until melted. Combine vegetables and sauce in a 2 quart casserole.

Sprinkle with ½ c. additional cheese. If done ahead cover and refrigerate. Before serving bake uncovered in a 350 degree oven until heated through, about 15 minutes (35 minutes if chilled.

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.