Leftover Baked Potatoes: French Fries

Quick and Easy French Fried Potatoes (French Fries)

Leftover Baked Potatoes:  French Fries

Leftover baked potatoes are a wonderful thing!  Since living grain and gluten-free, potatoes are a significant staple at my home.  There are several things that I do with them on a regular basis:

Potato Salad (this recipe is special for low acid / IC diets)
Quick and Easy Hash Browns
They are also great additions to soups and stews.

Today's recipe is simple and delicious.

Quick and Easy French Fried Potatoes (French Fries)
Makes 2 servings

2 leftover baked potatoes
Peanut oil for frying
Sea salt

Over medium heat, warm about 2" of peanut oil in a pot (kettle) that is not non-stick cookware.  I have a ceramic coated pot I use for frying.  Cut the potatoes into the desired thickness for the fries.  The potatoes I had were quite soft, so I cut them pretty thick; but they can be made as desired.  Carefully add the cut potatoes to the hot oil.  Cover the pot and cook the fries for about 5 minutes, then stir.  Repeat.  When the potatoes are just becoming golden, for me it was at about the 10 minute point with the batch pictured above, remove the lid.  This is the "crisping" stage, which will take about 3 minutes.  When the fries are golden brown and crispy, as pictured, remove them from the oil with a slotted spoon and place them into a paper towel lined dish. Season them with sea salt and enjoy!

Quick and Easy Hash Browns

Quick and Easy Hash Browns

                                


 This is so easy!  This recipe is a great use for leftover baked potatoes.  Whenever I make baked potatoes I purposely make extras, so I can do something like this.



Quick and Easy Hash Browns

Serves 2

Pre-heat a frying pan that has been sprayed with olive oil cooking spray to medium-high heat.

Shred two pre-cooked potatoes, leftover baked potatoes are great for this, and place the potato shreds into the hot pan.  Drizzle 2 tablespoons olive oil over the potatoes and season them to taste with about 1/4 teaspoon Homemade Adobo Seasoning.  Cook them on one side until the bottoms are golden brown, about 3 minutes.  Turn the potatoes over and cook the other side until they are golden brown, also, about 2 minutes.

Serve hot with Pumpkin Ketchup, if desired.