RECIPE: Parmesan Ranch Potato Chips

Parmesan Ranch Potato ChipsQuick & Easy Party Chips

Ingredients

  • 1 Russett Potato per person
  • 1 Tbsp Dry Ranch Dip Mix
  • 1 tbsp Finely grated Parmesan Cheese
  • Cooking Oil

Directions

  1. Preheat oil in deep fryer to 375F or large saucepan on High
  2. Peel Potatoes
  3. Use a vegetable turner to make spiral chips
  4. Line a cookie sheet with paper towels
  5. Arrange spiral chips in flat layer on paper towels
  6. Use more paper towels on top to firmly press out any water
  7. Repeat step five as many times as you need to remove all moisture, potatoes need to be dry
  8. Deep fry chips, turning until brown
  9. Drain on wire rack
  10. Mix ranch seasoning with Parmesan until combined together
  11. sprinkle chips with seasoning while hot
  12. Serve in chip bowl

 

 

Use this Seasoning Salt For:

  1. French Fries
  2. Spiral Chips
  3. Vegetable Chips

 

 

Will store for 3 months  if sealed in an airtight container with lid, don’t forget to label it & write used By date

 

This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
© 2017 KDArtStudio

Spanish Omelette

Spanish Omelette.png

CREDIT: KDArtStudio

Ingredients

  • 7 eggs
  • 5 potatoes
  • 1 onion
  • 1 clove garlic, minced
  • olive oil

Directions

  1. Thinly slice Potatoes
  2. I used a vegetable turner so potato was thin and evenly cooked If you use a mandolin or cut them by hand, they need to be super thin and all the same thickness or they will take a lot longer to cook and will cook unevenly

  3. Thinly slice onions
  4. Lightly beat eggs in a mixing bowl with a fork and set aside
  5. Heat olive oil in non stick pan on med-high
  6. Saute onions & minced garlic until translucent but not brown
  7. Remove from pan with slotted spoon or tongs and set aside
  8. Make sure there is enough oil in pan to cover one layer of potatoes, about an inch, you want just enough to cover the potatoes, they absorb the olive oil flavor, you will be cooking them in batches
  9. Lay a layer of potatoes in the pan so they do not overlap
  10. Cook until soft, turning a few times during cooking
  11. Remove from pan and cook remaining potatoes in batches until all the potatoes are cooked
  12. Add onions & garlic, potatoes & eggs to a large mixing bowl and combine until well combined
  13. This next step isn’t traditional, but it does needs some seasoning, so go ahead and season now with your favorite seasoning
  14. You could use Salt & Pepper, Montreal Seasoning, Lemon Pepper Seasoning, or any other seasoning you like
  15. Drain any excess oil from Pan, you just want enough so food doesn’t stick to the bottom
  16. Heat medium nonstick pan to med-high
  17. cook Potato, onion, egg mixture in pan until brown on the bottom and mixture is cooked through, you don’t want it too runny
  18. Here comes the tricky part

  19. Place a larger non stick pan over the top of the pan you are cooking with, as if it is a lid, then carefully invert and flip it over so the top is now on the bottom
  20. Slide the omelette back into the first pan and cook until both sides are brown
  21. Place your Serving plate over the pan and Flip it one more time
  22. Cut and Serve

You could add bell peppers, bacon, cheese, mushrooms or meat to the mixture

IMG_5158.JPG

*This was one my son made with Hand Sliced Potatoes, they were thick & uneven – It was taking far too long to cook with the above method on the stove, so we transferred the mixture to a baking dish, added cheese and parsley on top and baked in the oven for 45 min at 375F, it made a nice breakfast Potato Cake

Store any unused portions in an airtight container in the fridge and pop in the microwave for 1-2 min to reheat

 

This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include
© 2017 KDArtStudio

RECIPE: Potato Bake

Super Easy Side Dish, Great for any Holiday Gathering / Party


Credit: An Original Recipe by KDArtStudio©2017

Ingredients

  • 1 Lb Shredded Potato Hash Browns (Defrosted)
  • 1 Large Family Size Can Cream of Chicken Soup
  • 1 Cup Sour Cream
  • 8 oz Shredded Mozarella Cheese
  • 8 oz Extra Sharp Cheddar Cheese
  • paprika
  • Parsley Flakes


Directions

  1. Defrost Shredded Potato Hash Browns
    in fridge the night before
  2. Pre-Heat oven to 400F
  3. If frozen, place whole bag
    of shredded potato in microwave on high 3 mins
  4. Place shredded potato, cream of chicken soup,
    sour cream, mozarella cheese
    in a large glass or metal mixing bowl
  5. Combine all ingredients with a wooden spoon
  6. Lightly Spray a large oblong pyrex dish with cooking spray
  7. Pour mixture into pyrex dish and flatten evenly with spoon
  8. Sprinkle Sharp Cheddar cheese to cover top
  9. Lightly sprinkle paprika on top and parsley flakes
  10. Bake in Pre-Heated 400F oven on middle rack for 1 hour
  11. Allow to cool for 15 mins
    before cutting into squares and serving

Nutrition Value really Depends how big you cut the slices




This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


Any Pins or social media sharing of recipe
must link back to this page and include ©2017 KDArtStudio

RECIPE: Kettle Chips

Super Easy Appetizer, Great Finger Food for any Birthday or Football Party


Credit: An Original Recipe by KDArtStudio©2017

Ingredients

  • Russett Potatoes
  • oil
  • Salt or Seasoning

Directions

  1. Pre-Heat deep fryer / oil 375F
  2. Peel potatoes
  3. Use a mandolin slicer to slice potatoes as thin as possible
  4. (or you can use a vegetable spiral turner)

  5. Soak potatoes in a bowl of freezing cold water / ice water
  6. Line cookie sheet tray with foil
  7. Lay two sheets of paper towel on top of foil
  8. Place a layer of chips on paper towels, make sure they are flat and not overlapping Lay another two sheets of paper towel on top
  9. Pat dry really well with more paper towel on top until all the moisture is gone from the potatoes
  10. Completely Drain water from potatoes or you will have hot oil splattering
  11. Deep fry dried potato slices until golden brown and crispy Season immediately

  • If you like a crunchier chip
    you can place them in a pre-heated oven 300F
    after they come out of the fryer / oil
    before seasoning and bake until crisp & Crunchy

  • TIP:
    Use different Seasonings / Salts for each batch

    • Parsley & Seasalt
    • Lemon Pepper
    • Rotisserie Seasoning
    • Seasalt & Ground Black Pepper
    • Italian Seasoning

    • Seasalt has no iodine & is much healthier than table salt

      Using the Mandolin you will get a much thicker chip

    kettle chips.PNG

    This recipe is Copyright protected and may not be shared or used in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include Copyright 2017 KDArtStudio

    %d bloggers like this: