Who doesn’t love perfectly roasted red potatoes? A little garlic, a little citrus, a little cheese and a little time and you’ve got the perfect side dish. A light crunchy outside, creamy buttery inside. I used red potatoes in my garlic red potato recipe, but you could use any potato you want. Fingerlings are great made this way too.
The addition of lemon really lightens this dish. I wouldn’t leave it out. If you want a bit of a kick, add a few good pinches of dried red pepper flake. To ensure your potatoes come out perfectly, select potatoes that are all approximately the same sizes when quartered. Smaller potatoes, like baby potatoes or fingerlings can be kept whole if you wish.
Who doesn’t love perfectly roasted red potatoes? A little garlic, a little citrus, a little cheese and a little time and you’ve got the perfect side dish. A light crunchy outside, creamy buttery inside.
Course Side Dish
Prep Time 10minutes
Cook Time 30minutes
Preheat oven to 350 F.
Place potatoes in an 8" x 8" inch baking dish that has been lightly sprayed with non-stick spray.
Add potatoes to the dish.
In a small bowl combine melted butter, garlic, salt and lemon juice. Drizzle over the potatoes and stir to coat.
Sprinkle Parmesan cheese over the tops of the potatoes.
Cover the dish with foil and bake in the oven for 30 minutes.
Remove the foil and continue baking for 10 more minutes or until the potatoes are golden brown and tender.
“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish. The shrimp are absolutely delicious. I could eat well…. ok, more than a few of them. And the fries? Insane. I opted to double-dip them. They ended up just amazing. Yeah, they’re definitely battered and then some. But they’re sooooo good and different! And huge! All that batter makes them gigantic I tell ya!
If the double-battered monster fries scare you, they’re actually just as fantastic (or pretty much) single dipped.
I used my little Fry Daddy when I made these beer battered shrimp and fries. I’m not sure I can recommend doing that. I mean, sure, they came out fantastic, but you can’t really fry a bunch of either the shrimp or the fries at once, so it’ll take you a while to make a mess of them. The battered shrimp and fries like to stick together, so you can’t crowd them. If you can, I’d recommend using a larger fryer or a Dutch oven.
“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Course Appetizer or Main
Prep Time 6hours
Cook Time 30minutes
For the shrimp
1poundlarge shrimppeeled, deveined (I used 20-24 count shrimp)
vegetable oilfor frying
For the shrimp batter
1cuplager beerplus more, if needed
2teaspoonOld Bay Seasoning
1/4teaspoonfreshly ground black pepper
For the fries
1teaspoonfreshly ground black pepper
vegetable oilfor frying
For the shrimp (note the fries need to soak, so start them well before you plan on eating)
Place the shrimp in a bowl and lightly dust with flour. Stir gently to coat. You just want a light coating, so don't use too much flour.
In a large bowl, whisk together the flour, Old Bay seasoning, salt and pepper and the beer. You want the batter to be slightly thick, like a pancake batter. If it's too thick add a small amount of beer and whisk. Let stand for 15 minutes.
Heat oil in your deep fryer or Dutch oven to 350 F . If you have a small deep fryer like I do, I recommend warming your oven on the lowest setting so you can put the shrimp and fries in there to keep warm while you cook all of the batches.
Working in batches if needed, dip shrimp in the batter and coat completely. Transfer to the oil and fry for 2 minutes per side. Remove to a paper towel lined plate to drain.
For the fries
Fill a large bowl with cold water.
Cut the potatoes into 1/4" sticks. I did not peel mine, but you can peels yours first if you desire.
Transfer the potatoes to the water and soak for at least 4 hours. Ideally, you'll want to drain and add fresh cold water every hour, but if you don't have the time, just soak for 4 hours.
In a large bowl whisk together the remaining ingredients except for the oil. You want a pancake batter-like consistency. If it's too thick, add a bit more of beer and whisk some more.
Heat oil in your deep fryer or Dutch oven to 350 F.
Working in batches, dip the fries in the batter and transfer to the hot oil. Fry for 5 minutes or until just golden but not done. Transfer to a paper towel-lined plate. Note: If you're not double frying, you'll want to extend the fry time and cook the fries until golden brown and crispy.
Now it's time for the second fry if you're doing it. Again dip the fries in the batter and fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined plate and season.
I have long had a problem controlling myself around onion rings. I’ve loved them since I was a kid and I’ve tried and tried to keep some sort of decency about myself when eating them. Then along came these spicy Texan onion rings and every last bit of self-control I might have had was gone in an instant. I seriously do not remember what else we had for dinner the night I made these. Could’ve been filet mignon. Doesn’t matter. The rings were the star.
I made a chipotle mayonnaise dipping sauce to go with my spicy Texan onion rings. The sauce has a bit of a kick, but it doesn’t have such bold flavors as to drown out the rings. The crunch, the heat and the flavor is amazing. You’ll find yourself making them again and again.
Along came these spicy Texan onion rings and every last bit of self-control I might have had was gone in an instant. I seriously do not remember what else we had for dinner the night I made these. Could’ve been filet mignon. Doesn’t matter. The rings were the star.
Slice onions into 1/4" rings. Place in a large bowl or pie pan and add buttermilk and hot sauce if using. Marinate for 15 minutes, turning the rings every 5 minutes to make sure they all get some time in the buttermilk.
Combine the flour, salt, black pepper, chipotle chile powder, oregano and cumin and place into a pie pan.
Heat oil to 350 F in a deep fryer or Dutch oven.
Working in batches, remove rings from the buttermilk. Shake off the excess and then coat well in the flour mixture. Return the rings to the buttermilk and turn to coat. Shake off the excess and again coat in the flour mixture.
Fry 2-3 minutes per side until golden brown, turning once.
Remove to a wire rack to cool slightly and drain before serving with the dripping sauce.
For the dipping sauce
Combine all ingredients. Chill until ready to use.