Today, I’d like to welcome Zucchini, one of the friends that I’ve met through the Windy City Blogger collective. Her blog focuses on interior design, and don’t I just want to live in every picture she posts?! So pretty. Anyway, a big thanks to Zucchini for helping me out while I am away. Now, on to some potato goodness!
Hi Everyone! I’m Mary Beth of the blog MBZ Interiors. Can you believe that Chrissy is on vacation in Iceland? So exciting and adventurous! You all know how sweet Chrissy is and that she would never go away and leave her readers hungary hungry, so I am thrilled that she invited me to guest blog today. I’m a busy interior decorator so I love easy and fast cooking and I want to share my EZ Texas Fries. They are pan fried and not deep fried. These fries turn out crispy on the outside and soft on the inside – guaranteed. The best part is that if one night you are making baked potatoes for dinner, go ahead and make 2 extra. Then throw the extra cooled baked potatoes in the fridge to make these fries the next night. Nothing wrong with having potatoes 2 nights in a row!
[Here we go!]
- 2 russet baking potatoes
- 2 TB butter
- 2 TB oil
- condiments, as you wish
- Preheat oven to 400F.
- Prick potatoes and bake 1 hour. Let cool on the counter and then refrigerate overnight.
- Using a paring knife, peel the potatoes. It's okay to leave some skin on!
- Slice the potatoes.
- In a cast iron skillet, melt the butter together with the oil. Fry potatoes on each side about 6 minutes, until brown.
- Serve with whatever condiment you fancy!
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