Monday, October 25, 2010

Farm Fresh Frozen French Fries

My husband and I had a bunch more words to add to the alliteration in this title, but my limit was “F”ive. These fries would make a great way to freeze and store your potatoes. Plus the kids love them and they are great to have on hand when you need something “F”ast. Okay, I couldn’t resist more alliteration.

Saturday Menu – Cheddar and Mustard Chicken Pockets, Farm Fresh Frozen Fresh Fries, Southwestern Tomatoes
Farm Share Produce – Potatoes, Beefsteak Tomatoes

Farm Fresh Frozen French Fries

3-4 medium potatoes, peeled and cut into fresh fry shapes
Canola or Vegetable Oil
Peanut Oil – optional
Salt

Preheat oven to 400 degrees

Arrange fries on a baking sheet and toss with oil till coated.
NOTE: Canola and Vegetable oil will add very little flavor. I lightly drizzled Peanut Oil on after coating the fries for a little flavor and Peanut Oil helps with crispiness.

Bake for 15 minutes, toss the fries and bake an additional 15 minutes. Drain off oil on a cooling rack with newspaper.

To freeze: arrange fries on a platter or flat in a plastic storage/freezer bag. Freeze flat to avoid clumping. Once frozen store as regular Frozen French Fries.

When ready for use set oven to 425, place fries in frozen in cold oven and they should be warm and crispy when the oven reaches temperature.


Southwestern Tomatoes

2 Beefsteak Tomatoes, cut into wedges
¼ cup olive oil
1 dried chile or 1 t crushed red pepper flakes
2 cloves garlic, sliced
1 t Fajita Seasoning

Heat olive oil in a small sauté pan. Add chile or pepper flakes and garlic slices. Cook until garlic begins to brown. Add Fajita Seasoning.

Drizzle hot oil over Tomato wedges arranged on a plate. Serve.
NOTE: This would work with any combination of seasoning you enjoy with Tomatoes. Here is my Fajita Seasoning.

Homemade Fajita Seasoning
From my aunt who loves to cook!

2 tablespoons Cumin
1 tablespoon Chili powder
1 tablespoon paprika
1 teaspoon each
garlic powder
onion powder
dry mustard
black pepper
allspice

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