![]() Stir in garlic, wine and rosemary heat to a simmer. Add shallots and 1/2 teaspoon salt cook 2 minutes, stirring occasionally. In second medium saucepot, melt butter over medium heat. Place potatoes in clean large bowl add vinegar and enough cold water to cover let stand at room temperature 1 hour.Ģ.Attach deep fryer thermometer to side of medium saucepan add oil and heat over medium heat 30 minutes or until oil temperature reaches 300°.ģ.In small bowl, whisk cream, cornstarch and red pepper. Drain potatoes rinse under cold water until water runs clear. Cover potatoes with cold water agitate potatoes with hand. 1/2tablespoon chopped fresh chives for garnish (optional)ġ.With mandoline, slice potatoes 1/8-inch thick transfer to large bowl.
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