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Pampered Chef: Okie Fries Recipe?

  1. cdsparks04

    cdsparks04 Gold Member

    I had a guest at my last show ask for a recipe called Okie Fries that she got from a previous show (about 5+ years ago). Does anyone have this recipe? It doesn't sound like a Pampered Chef recipe to me but thought I would ask!
    Dec 19, 2009
  2. BadGirl

    BadGirl Member Gold Member

    Here is a recipe I found with a simple Google search:

    Baked Okie Fries
    3-4 medium baking potatoes
    4 Tbsp vegetable oil
    1/2 c shredded cheese
    2 Tbsp bacon bits
    1 Tbsp chives


    Preheat oven to 400°F. Wash potatoes and leave skin on. Slice potatoes into 1/4-inch-thick slices.
    Place sliced potatoes, approximately 4 cups, in a ziplock bag. Add vegetable oil; shake to coat.
    Line potato slices in single layer on jelly roll pan ( or cookie sheet with sides ). Do not overlap slices. Bake 40-45 minutes or until potatoes are browned and slightly crisp. Sprinkle with cheese, bacon bits and chives. Serve warm.

    And here's another version of Okie Fries:

    6 lbs medium potatoes
    2 tablespoons semolina
    2 cups goose fat*

    *Goose fat is available on amazon.com, but Crisco is a good substitute.

    Preheat the oven to the hottest possible temperature. I do this as soon as the turkey is out of the oven, which (for me) is very much later than the parboiling stage, but let's start with the oven since you may be cooking in different circumstances, or prefer different procedures.

    Peel the potatoes, and cut each one into three by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.

    Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotation and the potatoes a proper bashing so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.

    Meanwhile, empty the goose fat into a large roasting pan and heat in the oven until seriously hot. (I often parboil the potatoes a few hours in advance, so the "meanwhile" doesn't always hold. And you can start heating up the fat in the oven that the turkey's in, turning it up to really hot once the bird comes out.) Then tip the semolina–coated potatoes carefully into the hot fat and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking. If the oven's hot enough they probably won't need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the pan) till the very last minute.

    Boastfulness and vainglory are not attractive nor would I want to encourage them in you (or myself), but when you've cooked these and see them in all their golden glory on the table, I think you're allowed a quiet moment of silent pride.
    Dec 20, 2009
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