Eddy

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Home Fry Rounds Recipe

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Posted in: Appetizer Recipes

Fri, Jul 22, 2016, 14:46

2 out of 5 with 17 ratings

Ingredients

3 large Russet Potatoes (scrubbed, washed, unpeeled, and sliced into 1/4 – 1/2 inch slices)1 teaspoon saltWater1 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon paprika2 tablespoons oil (for frying)2 tablespoons olive oil (for frying)Piri Piri or any hot sauce for seasoning (optional)Fresh Parsley (finely chopped)

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This site uses US measurements.

Directions

Place the potatoes in a pan with enough cold water to cover them, add salt, bring to a boil and cook on high for about 15 minutes or until fork tender.
Drain, cover with a lid and place the pan on the stove top for the moisture to evaporate for about 5 minutes.
Meanwhile heat 1/2 of both oils in a large skillet.
Mix the salt, garlic powder and paprika in a small bowl.
Remove the potatoes from the pan and lay flat on a large sheet pan.
Sprinkle with a light coating of 1/2 of the seasoning mix.
Fry the potatoes in batches with the oils on both sides until golden brown.
Sprinkle with the remaining seasonings while still warm.
When ready to serve, top with the parsley and piri piri if desired.

Recipe & Photo Credit: Tia Maria's Blog, portuguesediner.com/tiamaria

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