Add shallots and 1/2 teaspoon salt cook 2 minutes, stirring occasionally. In second medium saucepot, melt butter over medium heat. In small bowl, whisk cream, cornstarch and red pepper. Attach deep fryer thermometer to side of medium saucepan add oil and heat over medium heat 15 minutes or until oil temperature reaches 300°.ģ. Place potatoes in clean large bowl add vinegar and enough cold water to cover let stand at room temperature 1 hour.Ģ. Drain potatoes rinse under cold water until water runs clear. Cover potatoes withcold water agitate potatoes with hand. With mandoline, slice potatoes 1/8-inch thick transfer to large bowl. 1/2tablespoon chopped fresh chives for garnish (optional)ġ.
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