Matchstick Potato Casserole Recipes

MATCHSTICK POTATOES

Steps:

• Preheat the oven to 350 degrees F. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees F.
• Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

MATCHSTICK POTATOES

Steps:

• Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
• Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

MATCHSTICK POTATOES - BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat the oven to 350 degrees.
• Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
• Slice the potatoes into thin matchsticks (1/8 inch thick) with a vegetable slicer or mandolin, dropping them into a bowl of cold water as you cut.
• Drain the potatoes and dry them thoroughly with paper towels.
• Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown.
• Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels.
• Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

MATCHSTICKS

Steps:

• Cut puff pastry sheet into three strips and then the three strips in half.
• Bake pastry in a pre-heated oven 180C for 10 minutes or until lightly brown.
• Let pastry cool.
• Spread Jam and Cream on pastry and top with another piece of pastry.
• Sift icing sugar on top.

CHICKEN & POTATO CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
• 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
• 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
• 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
• 5. Season with salt & pepper to taste.
• 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
• Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
• While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

MATCHSTICK POTATO CASSEROLE

Steps:

• Melt half the butter in a pan and fry the onions for 5 minutes, or'til golden.
• Chop the remaining butter into small cubes.
• Spread half the potato over the base of a shallow oven-proof dish.
• Top with the anchovies and onion then the remaining potatoes.
• Pour half the cream over and then scatter with the butter cubes.
• Bake for 20 minutes in a hot oven until golden.
• Pour over the remaining cream and cook another 40 minutes or until the potato is tender.

DELUXE POTATO CASSEROLE

Steps:

• In lagre mixing bowl add ingredients listed.
• mix well.
• Put into a casserole dish and bake for 1 hour at 350 degrees.

STICK POTATO CASSEROLE

Steps:

• Combine flour and salt in saucepan; whisk in milk until smooth.
• Bring to boil.
• Cook and stir 2 or 3 minutes.
• Remove from heat; whisk in soup and cheese until smooth.
• Set aside.
• Place potato"sticks" in a greased 15 x 11-inch pan.
• Sprinkle with onion and cover with cheese sauce.
• Bake at 350 degrees for 55 to 60 minutes.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
• In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.