Slow pan wedge fries
Sep. 10th, 2011 09:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
azurelunatic in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI have tested these on rising and katieastrophe, and they were a hit. Posting partly because rising needs the recipe. Because I have the seasoning mixes already on hand, and I keep bacon grease around as well, this is one of the things I improvised when simultaneously pretty broke and in need of comfort food.
Equipment:
Nonstick frying pan (I have not tested this for sticky frying pans, but there is a bunch of grease, so it might work out all right.)
Hot thing to heat the frying pan on
Somewhere to wash the potatoes
Cutting implement suitable for cutting off any unwanted bits of not-quite-edible potato
Knife suitable for cutting potatoes
Surface suitable for cutting potatoes on
Non-scratch flipper (to go with non-stick pan)
Spatter shield for frying pan, if you have one
Rack and drip-catcher, if you have one
Vessel in which to hold completed fries
Ingredients (amounts vary by intended number of servings; season to taste):
Baking potatoes
Grease or oil (bacon, by preference)
Montreal steak seasoning
Dill (slightly less optional)
Bacon salt (optional)
Taco seasoning (I used Trader Joe's) (optional)
Condiments (optional)
Preparation time: actually kind of slow, but most of it's waiting for the cooking, and the waiting can be done doing other things.
Serves: depends on how many potatoes you use. 1 potato per person; 2 potatoes per very hungry person.
Procedure:
Wash potatoes. (I start with 2, because that's what fits in my pan.)
Remove any of the parts you don't want to eat.
Cut into wedges of approximately equal thickness so they'll all be done at the same time. I typically get 8 wedges out of a potato. This would probably also work with 1cm thick slices of other shapes, but wedges are easy and fun.
Turn burner on low.
Add your grease to the nonstick pan. Spread around until pan is coated.
Sprinkle Montreal steak seasoning generously over the bottom of the pan.
Lay down potato wedges. Don't use more than can comfortably fit in the pan. (If you have extra pieces, they can make a second batch.)
Sprinkle all the spices on top of the potato wedges. Go easy on the bacon salt and taco seasoning.
Turn occasionally. I recommend a kitchen chair and a book, or finally catching up on the sink detail-cleaning, or something within immediate sensory range of the stove, because it takes a while. If you're going to make another batch, this is a good time to prepare the potatoes.
By the time the potatoes have cooked through, they should also be appealingly browned. If some of them were small, they will cook faster, and can be used to appease the ravening hordes before the main batch is done.
When the fries are cooked through, remove them from the pan (and allow grease to drip off if it's going to) and allow to cool to won't-burn-your-mouth temperature before serving.
The spice mixtures as presented above have salt already, butsome people juggle geese some people like a little more, especially a few grinds of smoked salt; some people also like ketchup; cheddar cheese grated overtop the hot fries is wonderful -- but the fries are perfectly tasty without any further condiment adventures.
Also tasty cold.
Notes and Modifications:
It's possible to make these no-salt by mixing the seasoning mixtures up without including the salt, or making the seasoning mixture with one's preferred salt substitute.
Those keeping kosher should use something other than bacon grease, though the bacon salt contains no pork and has been certified.
The primary spice mix (Montreal steak seasoning, + extra dill) has no gluten ingredients, though I have no idea about the bacon salt; the Trader Joe's taco mix does not have gluten ingredients and they are good about not having contamination, but I would examine any other packets very carefully.
People who don't like things as spicy should use a light hand or omit entirely the taco seasoning.
Raising the cooking temperature can speed cooking, but means the outsides will get done before the insides, and with thick fries that can be a problem. I can't recommend it. I would be interested to hear if anyone tries this in the oven.
The procedure is designed for limited physical endurance as long as there's somewhere to sit within immediate sensory range of the stove.
rising and katieastrophe, and they were a hit. Posting partly because rising needs the recipe. Because I have the seasoning mixes already on hand, and I keep bacon grease around as well, this is one of the things I improvised when simultaneously pretty broke and in need of comfort food. Equipment:
Nonstick frying pan (I have not tested this for sticky frying pans, but there is a bunch of grease, so it might work out all right.)
Hot thing to heat the frying pan on
Somewhere to wash the potatoes
Cutting implement suitable for cutting off any unwanted bits of not-quite-edible potato
Knife suitable for cutting potatoes
Surface suitable for cutting potatoes on
Non-scratch flipper (to go with non-stick pan)
Spatter shield for frying pan, if you have one
Rack and drip-catcher, if you have one
Vessel in which to hold completed fries
Ingredients (amounts vary by intended number of servings; season to taste):
Baking potatoes
Grease or oil (bacon, by preference)
Montreal steak seasoning
Dill (slightly less optional)
Bacon salt (optional)
Taco seasoning (I used Trader Joe's) (optional)
Condiments (optional)
Preparation time: actually kind of slow, but most of it's waiting for the cooking, and the waiting can be done doing other things.
Serves: depends on how many potatoes you use. 1 potato per person; 2 potatoes per very hungry person.
Procedure:
Wash potatoes. (I start with 2, because that's what fits in my pan.)
Remove any of the parts you don't want to eat.
Cut into wedges of approximately equal thickness so they'll all be done at the same time. I typically get 8 wedges out of a potato. This would probably also work with 1cm thick slices of other shapes, but wedges are easy and fun.
Turn burner on low.
Add your grease to the nonstick pan. Spread around until pan is coated.
Sprinkle Montreal steak seasoning generously over the bottom of the pan.
Lay down potato wedges. Don't use more than can comfortably fit in the pan. (If you have extra pieces, they can make a second batch.)
Sprinkle all the spices on top of the potato wedges. Go easy on the bacon salt and taco seasoning.
Turn occasionally. I recommend a kitchen chair and a book, or finally catching up on the sink detail-cleaning, or something within immediate sensory range of the stove, because it takes a while. If you're going to make another batch, this is a good time to prepare the potatoes.
By the time the potatoes have cooked through, they should also be appealingly browned. If some of them were small, they will cook faster, and can be used to appease the ravening hordes before the main batch is done.
When the fries are cooked through, remove them from the pan (and allow grease to drip off if it's going to) and allow to cool to won't-burn-your-mouth temperature before serving.
The spice mixtures as presented above have salt already, but
Also tasty cold.
Notes and Modifications:
It's possible to make these no-salt by mixing the seasoning mixtures up without including the salt, or making the seasoning mixture with one's preferred salt substitute.
Those keeping kosher should use something other than bacon grease, though the bacon salt contains no pork and has been certified.
The primary spice mix (Montreal steak seasoning, + extra dill) has no gluten ingredients, though I have no idea about the bacon salt; the Trader Joe's taco mix does not have gluten ingredients and they are good about not having contamination, but I would examine any other packets very carefully.
People who don't like things as spicy should use a light hand or omit entirely the taco seasoning.
Raising the cooking temperature can speed cooking, but means the outsides will get done before the insides, and with thick fries that can be a problem. I can't recommend it. I would be interested to hear if anyone tries this in the oven.
The procedure is designed for limited physical endurance as long as there's somewhere to sit within immediate sensory range of the stove.
no subject
on 2011-09-11 05:51 am (UTC)no subject
on 2011-09-11 07:23 pm (UTC)Sounds tasty~ Will give this a try sometime. Thanks for sharing! :)
no subject
on 2011-09-12 07:33 pm (UTC)they're really good with dip too. try homemade guacamole or just a plain (thick) sour cream.
no subject
on 2011-10-07 11:03 am (UTC)no subject
on 2011-11-17 12:34 pm (UTC)no subject
on 2017-07-20 10:08 pm (UTC)