To fry potatoes:
1) Cook a goose and render out 1 pint of goose grease.
2) Spend years seasoning a cast iron skillet until it has a perfect patina of use and fat.
3) Spend months developing the perfect, highly nutritious seasoning salt.
4) Peel, chop and cook potatoes in aforementioned grease in aforementioned skillet with aforementioned seasoning salt.
Easy, huh?
I used russet potatoes here and they turned out great. I do like yukon gold potatoes, and you don't even have to peel them. Use whatever you have avaliable.
I seasoned the potatoes, as I season all potatoes with my special, soon to be patented (not really, but maybe - know a patent lawyer?) chile grill salt. It is based on SN from Everything Free Eating's seasoned salt as well as about a million other recipes on Recipezaar. It is chok full of healthful spices and has such an unassuming flavor it can really be used anywhere. Sea salt includes many trace minerals not found in table salt. I use Real Salt, but other sea salts are just as good. Chiles and turmeric are full of antioxidants and cancer fighting nutrients especially needed when grilling or frying food. I use mostly New Mexico chile powder to keep the scovilles down, but a little Arbol or cayenne would kick up the heat nicely. I find Spice Hunter New Mexico chile powder at my local grocery stores. Kelp is a wonderful source of iodine and other sea minerals and doesn't add any noticeable flavors to this mixture. Onion and garlic are also known for their anti-biotic and anti-cancer properties. You just can't go wrong with this stuff!
Alyss' Chile Grill Salt
2 tablespoons sea salt
2 tablespoons paprika
2 tablespoons mild chile powder, or a mix of mild and hot powder
1 tablespoon turmeric
2 teaspoons kelp powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Combine everything in an empty glass spice jar. Makes about 3/4 of a cup.
I served my potatoes with homemade sauerkraut, ketchup and cheese. Like I said, it was everything I wanted and more.
Wow. That sounds awesome. Hey, I have a seasoning question. I have a great cast iron pan that I season and only use when I'm cooking with some good fat. However, the "seasoning color" seems to have disappeared in the center of the pan. How do you re-season? I've tried lots of ways, but none seem to work very well. Suggestions?
ReplyDeleteWell, the basic method is to clean the pan and then bake on solid fat. This website has a pretty good run down:
ReplyDeletehttp://www.superior-cast-iron-cookware.com/cleaning_cast_iron.html
If you aren't ready to "re-season" your cast iron you can just cook in plenty of fat and make sure to lube up the pan when you clean it to make sure it stays greased at all times.
Ok - Here's that link again:
ReplyDeletehttp://tinyurl.com/aw4v74
Wow that looks scrumptious!
ReplyDeleteThanks, Alyss! Very helpful. :)
ReplyDeleteAlyss,
ReplyDeleteI actually do know a patent lawyer in PDX personally. Let me know if you want the info!
I am so going to make this seasoning! What a great idea, thank you! I will try frying turnips instead of potatoes because they are not as high on the GI. I don't have goose fat either....would love to try goose fat!