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Using a vegetable peeler or metal cheese slicer, cut potatoes lengthwise into very thin strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes. Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the chili powder, garlic salt, cayenne and remaining salt; set aside.
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Instructions. With a vegetable peeler, peel thin strips of potatoes lengthwise to make ribbons, or with a knife, cut potatoes into very thin lengthwise slices. Place in 1-quart ice water mixed with 1-tablespoon salt. Heat oil in a deep-fat fryer or heavy pan to 365 degrees. Combine chili powder, salt, garlic salt and cayenne peppers; set aside.
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4. Red potatoes. Red potatoes are a great choice for making ribbon fries. They have a thin, crisp skin and a soft, fluffy inside, making them perfect for absorbing the oil and seasonings. Red potatoes also have a slightly sweet flavor that enhances the overall taste of the fries.
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Step 2: Cook. Oven method: Bake the spiral potatoes in the oven at 392 °F (200 °C) for 20 minutes. Then flip, brush with the remaining marinade and bake for another 10-15 minutes, until crispy. Air fryer method: Bake the tornado potatoes kn an air fryer at 392 °F (200 °C) für about 15 minutes, flipping halfway through.
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Cook in a frying pan for about 15 minutes, turning frequently to slightly brown. Preheat oven to 350°F. Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.) Pour.
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Pre-heat the oven to 375 degrees; line a 9″ round or square baking pan with parchment paper. Have a few cans or jars ready (you'll use those to keep the potatoes in place as you start rolling). Heat the butter, oil, garlic and herbs in a small pan till melted. Remove from heat and cool slightly.
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Preheat the oven to 450°F. Line a baking sheet with aluminum foil. In a medium mixing bowl, combine the garlic, 1 tablespoon chives, thyme, salt, pepper, lemon zest, olive oil and butter. Set aside to infuse the oil.
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Drizzle any excess herb butter over the top of the potatoes. Bake the potato ribbons at 375ºF for 20 minutes. Reduce the oven temperature to 350ºF, top the potato ribbons with cheddar cheese, and keep baking them for an additional 30-35 minutes, until the top is golden brown and crispy. Serve immediately, cutting along the natural folds of.
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Watch how to make this recipe. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter. Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour.
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Peel vegetables with thick or tough skins with a standard peeler. For vegetables with thin skins like zucchini, start with Step 2. Firmly hold a vegetable flat against your cutting board or at an angle (whichever is more comfortable for you). Press the peeler against the vegetable and peel the flesh, sliding the peeler away from you.
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1/3 corn/canola oil. 1/3 olive oil. 1/3 peanut oil. Heat the oil to 365°, and fry in small batches so the oil isn't too crowded (that can interfere with the crispness and color). Keep an close eye on your chips, and use a tongs to shift them around once they start browning. Remove when they get golden-brown (it takes around 5 minutes).
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http://www.rewonline.com/ss/foodprepworld - Turn your potatoes into fresh, thin spiral fries. Just load a 70-ct. potato on, then turn it. You don't have to p.
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Instructions. Preheat the oven to 375 degrees F. Mix together the butter and olive oil and use a little to lightly grease the bottom of a round 9 inch oven-safe dish. Use a mandoline, or a very sharp knife, and cut the potatoes into very then slices crosswise. (Try and keep the slices together to make it easier to assemble the dish)
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Directions. Step 1 Soak sliced potatoes in cold water for 30 minutes. Drain well and pat dry well with paper towels. Step 2 In a large bowl, combine butter, oil, thyme, and garlic powder. Season.
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Roast potatoes for 25-30 minutes or until they're golden. Flip your potatoes over and roast them for another 15-20 minutes or until they're crispy on both sides. When it comes to taste garnish, kosher salt is always a great option. But if you want to get really fancy, try adding some fresh herbs like rosemary or thyme.
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