Buffalo Potatoes

[ABall]

Buffalo Potatoes
Yield: 4 - 6 servings
Chef Marcel Langlias
INGREDIENTS:

4 Large Idaho Russet Potatoes, peeled, each cut in 6 wedges
1/4 C. Olive Oil
1/2C. Dry Parmesan Cheese
1 C. Instant flaked mashed potatoes
2 tsp. Old Bay Seasoning
1 Pinch Cayenne pepper
Pan spray coating
salt to tasteDIRECTIONS:

Blanch potato wedges in salted water. Drain. While hot, toss with half the oil.
In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. toss with warm potatoes to coat well.
Spread potatoes on pan sprayed with coating.
Bake at 450° F, 18-20 minutes, or until cooked through.
Season with salt.
Serve with Marinara, Bologneses or Blue cheese sauce, if desired.

[ABall]

Garlic Fried Potatoes

Yield: 2 - 3 servings
Jeannie Pierola

“Potatoes are the perfect field for flavors. This recipe showcases the garlic beautifully while still allowing for the pure enjoyment only an Idaho® Potato can provide.”

-Jeannie Pierola

INGREDIENTS:

2 ounces butter, softened
1 1/2 tablespoons garlic, minced
canola oil
2 large Idaho potatoes (12 to 14 ounces each), peeled and cut into 1-inch pieces
Kosher salt
black pepper
DIRECTIONS:

Combine butter and garlic in a small bowl and set aside.
Using a large, heavy bottomed pot, fill halfway with oil and heat to 325°F. Blanch diced potatoes in oil until tender, but not browned, about 4 minutes.
Drain on paper towels and transfer to a small sheet pan. Freeze or chill potatoes until ready to serve.
When ready to serve, reheat oil to 325°F and fry frozen or chilled potatoes until golden browned, about 3 minutes. Drain potatoes on paper towels, and transfer to a mixing bowl. Add 1 or 2 tablespoons of the softened garlic-butter, tossing to coat. Season with salt and pepper. Serve immediately.

[Emma's#1fan]

Thanks! I am adding these recipes to my potato chip folder, in my recipe file. I do not purchase chips anymore. I am trying to come up with some baked chips that we really like.