Side Dishes

STUFFED TATERS

• 8 baking potatoes, scrubbed
• Olive oil
• 1 bunch scallions, sliced
• 1 tablespoon prepared horseradish
• 1 teaspoon dried oregano
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon white pepper
• 2 cups shredded cheese

Serves 8
Preheat the oven to 425° F. Coat the potatoes with
olive oil and bake for 1 hour 15 minutes. Cut in half
lengthwise and scoop out two thirds of the
flesh and place in a bowl. Put the shells
under the broiler for 3 to 5 minutes.
Mix the scallions, horseradish, oregano, hot sauce,
Worcestershire sauce, and pepper with half
of the potato flesh. (The rest can be frozen
for later use in soups, stews and
croquettes.)
Stuff the shells and bake at 425°F for 15 to 20
minutes. After about 12 minutes, take the potatoes out
and sprinkle with the cheese. Return to the
oven for 5 minutes.

THE PERFECT FRENCH FRIES

This is a very good recipe : )

Fries served at home never seem to quite measure up
to the crisp ones cooked in restaurants. But
we've discovered the secret to fabulous
homemade fries, and it's just a matter of the right
ingredients and two simple tips. Begin with
the spud of choice—russet potatoes, cut by
hand into uniform strips. Soak the strips in
cold water to remove starch (this helps
increase the crispness quotient). Finally, the
potatoes are fried not just once but twice in peanut
oil because it has a light, clean taste
and, unlike vegetable oil, it can withstand higher
temperatures without smoking. The result? Fries that
are tender and tasty on the inside, crispy
but never greasy on the outside.
Prep time: 15 minutes plus chilling
Cooking time: 4 to 7 minutes per batch
Degree of difficulty: easy

• 2 pounds russet or baking potatoes, scrubbed
• 1 (24-oz.) bottle peanut oil
• Kosher salt

1. Cut potatoes lengthwise into 1/4-inch-thick slices.
Stack 3 slices, then cut into 1/4-inch-
wide sticks. Transfer potato sticks to a large
bowl; add enough cold water to cover. Repeat.
Refrigerate potato sticks 2 hours. (Can be
refrigerated up to 8 hours.)
2. Drain potatoes; transfer to a large jelly-roll pan
lined with paper towels. Blot potatoes until
dry.
3. Heat oil in a medium Dutch oven or deep fryer over
medium heat to 325°F. Line another jelly-roll
pan with paper towels. Place one fourth of
potatoes in a frying basket or fine-meshed
sieve; cook 2 to 4 minutes, turning occasionally,
until potatoes are tender and edges are slightly crisp
(potatoes should not be browned). Drain on
paper towels on jelly-roll pan.
4. Heat oil over medium heat about 5 minutes, until
temperature reaches 375°F. Heat oven to 300°
F. Cook potatoes in batches 2 to 3 minutes, until
crisp and golden. Transfer french fries to a,br> cookie sheet and keep warm in oven. Repeat
process with remaining potatoes. Sprinkle french fries
with salt. Makes 4 servings.
Note: Oil can be used again for frying. Cool
completely and strain through double thickness of
cheesecloth. Cover and store at room temperature.