Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. Good thing it was just Anita and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner.
If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.
Yukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velveety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.
Also try my roasted spiral potatoes and my Mississippi Mud cheesy potatoes. They’re pretty looking and pretty darned good tasting too!
Servings 4 servings
- 1 1/2 pound Yukon potatoes peeled, sliced 1/2" thick
- 4 tablespoons butter melted
- 1/2 teaspoon dried thyme crushed
- kosher salt and freshly ground black pepper to taste
- 1 cup chicken broth
- 2 teaspoons minced garlic
- Freshly grated Parmesan cheese to taste
Preheat oven to 450 F.
Place the potatoes into a large bowl.
Add the butter, thyme, salt and pepper and toss to coat.
Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
Bake for 15 minutes. Flip the potatoes and cook another 15 minutes.
Add the chicken broth and garlic and stir. Cook another 15 minutes or until golden brown.
Remove and serve sprinkled with Parmesan cheese.
It’s over. Done. My quest for an absolutely perfect spiralized curly fries recipe is over. I have reached the end, and the end is good. Perfectly curly. Perfectly seasoned. And perfectly crunchy. I could’ve just skipped whatever else it was I was having for dinner that night. In fact, I don’t even remember what else I had. I just remember these curly fries.
i used the smallest blade on my spiral slicer to make these spiralized curly fries. You could use the bigger one, but of course cook times will go up. I think the small blade is the perfect size.
The batter gives the fries their fantastic flavor. I plan on using the same batter on a whole lot of other fried foods. It’s a thin batter, not thick. Perfect for something like fish fillets or even non-curly fries.
I also love making a copycat of McDonald’s fries. They aren’t spiraled, but boy, they’re good! But then, Arby’s fries are spiral….
Spiralized Curly Fries
Servings 4 servings
For the potatoes
- 2 large russet potatoes peeled if desired
- Vegetable or canola oil for deep frying
- Kosher salt
For the batter
- 1 cup water
- 1/2 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon seasoned salt substitute Mrs. Dash if you like
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
For the potatoes
Fill a resealable container with cold water.
Spiralize the potatoes (I used the smallest blade) and place into the water.
Transfer to the refrigerator for 1 hour.
For the batter
Place all of the batter ingredients into a large bowl or container and whisk until smooth.
Heat 3" of oil in a deep fryer or Dutch oven to 365 F.
Drain the potatoes and pat dry.
Place potatoes in the batter and coat well.
Working in batches, fry the potatoes until golden brown, turning once.
Transfer cooked potatoes to a wire rack or pan lined with paper towels and sprinkle liberally with salt.
We grill pork tenderloins with great regularity. They are so tender (if you don’t overcook them), and like chicken breasts or most white fish, they take on other flavors very well. This recipe for grilled pork tenderloin sliders with chipotle lime mayonnaise combines a great southwest-inspired rub with a mayonnaise that is kicked up with some chipotle and lime.
The grilled green onions really add a nice dimension to these grilled pork tenderloin sliders with chipotle lime mayonnaise. The mayonnaise is also great on deli meat sandwiches and grilled chicken sandwiches. Ok, it’s great on any sandwich.
I had no clue that you could buy chipotle lime mayonnaise online or in stores. I need to get out more.
Also try my grilled pork tenderloins with garlic mustard compound butter. They aren’t sliders, but they are awfully good.
Grilled Pork Tenderloin Sliders with Chipotle Lime Mayonnaise
- 2 tablespoons olive oil divided
- 2 1 pound pork tenderloins
- 2 teaspoons chili powder
- 3/4 teaspoon ground cumin or less, to taste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 green onions trimmed
- 1/2 cup mayonnaise
- 1 chipotle pepper in adobo sauce minced
- 2 teaspoons fresh lime juice
- 12 slider buns
- 6 slices Pepperjack cheese cut into quarters
Rub both tenderloins with the oil.
In a bowl, combine the chili powder, cumin, salt and pepper. Sprinkle over the tenderloins.
Place tenderloins into a large resealable baggie. Add green onions and seal. Shake gently to also coat the onions.
Refrigerate for 1 hour.
Meanwhile, make the mayonnaise by combining the mayo, chipotle, and lime juice. Refrigerate until needed.
Fire up your grill for direct and indirect cooking. Sear the tenderloins on all sides and remove to indirect heat to continue cooking to an internal temperature of 160 F. Remove, cover with foil, and let cool slightly.
Place the green onions over direct heat and grill for 3 minutes, turning often. Remove and chop into 1" long pieces.
Slice the tenderloins.
Slather sliders bun the mayonnaise. Add the pork, 2 quarters of cheese, and onions. Serve.