Potato Skins Recipe

February 6, 2011 by Post Team 

Potato Skins Recipe, Its time to celebrate the big day pigskin with another skin type. Potato skins potatoes dressed in edible decadence are a winner for Sunday’s Super Bowl, a game that is as much about food as football. “They crisis flavors, color and clear that blend perfectly with the football,” said Rory Hewitt, chief executive at Phoenix City Grille. Potato skins can also be prepared in advance and reheated just before serving, these noshes beer environment an easy way to feed hungry guests without missing a touchdown.

Skins are traditional dug potato halves, but Hewitt suggests small-scale neighborhoods or discs for Super Bowl parties because they will most likely be served alongside a banquet kitchen sports bar, wings, pizza.

Although smaller, Hewitt Super Bowl skins are great on upholstery, from short ribs to a tomatillo shrimp chorizo, Romano and the trilogy of cream cheese. Follow a recipe or simply top with favorite ingredients, such as bacon bits, pepperoni, roasted vegetables, smoked sausage, ham or other deli meats and cheese that melts easily.

The only skin must be well prepared, which is crisp and firm. The best skins are cooked, and then fried. For healthier versions, simply cook until as concise as possible.

Follow these steps for the potato skins winner:

Thoroughly clean the potatoes. Prick the potatoes several times with a fork. Bake in oven at 400 degrees until tender, about 1 hour. Remove and let cool slightly.

For traditional corners, cut potatoes in half lengthwise. Flesh potato scoop, leaving a layer about 1/4-inch attached to the skin. Gently press the potato flesh remains in the skin. Or discs of potato plunge a knife into hot water to prevent the potatoes sticking to the knife, and cut into 1/4-inch slices.

Heat the canola oil in a deep fryer or pot to 375 degrees. Place the pieces of potato skin or discs of the fryer basket. Lower 2-3 at a time and fry for about 2-3 minutes, or until the skins is golden and crisp. Transfer to absorbent paper skins and above.

Today is Super Bowl Sunday and instead of a potato skins traditional recipe, I thought to follow the path of sweet potatoes. “Ribbons” These chips are easy to make with a vegetable peeler.

Although they are very tasty by themselves, for a variation you can sprinkle with salt and lime zest and chili powder…

Ribbons of crunchy sweet potato
* 8 cups vegetable oil for frying
* 6 medium sweet potatoes (3 pounds), peeled

Put oil in a deep enough 5 – to 6-quart saucepan to measure 2 inches and heat until a deep-fat thermometer registers 360.

Using a vegetable peeler (preferably U-shaped) shaving each sweet potato into long strips. Fry a handful of ribbons at a time, turning with a slotted spoon or a grill, until lightly browned and crisp, about 50 seconds. Transfer ribbons of paper towel and return the oil temperature to 360 before
Fry the next batch.

If it does not fry the strips at once, put them in a big bowl of ice water and refrigerate for 1 day. The cooling of the ribbons will make them stronger and more easily they will crisp as they are dried by the handful in a towel before frying.

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