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Lilly’s Table

 
 
Lavender Spring Salad
Lavender Lemon Chicken
© Lillys-Table.com Photo of Purple Potato Toothpicks
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Purple Potato Toothpicks

from Lavender Lemon Chicken & Salad with Purple Toothpicks, the Week of April 15, 2012.
View the previous or next recipe for this meal.

French fries are typically fried twice, once to cook them through, the next to crisp up the edges. Thinly slicing potatoes into toothpicks means they only need a quick round in a shallow saute pan of oil. Any small potato will do, if purple ones are not available. Plan on about 1-2 potatoes per serving.

Ingredients

  • 4 purple potatoes, red or yukon gold
  • ½ cup vegetable oil (high heat), such as safflower
  • ½ teaspoon kosher salt, more or less

Serving Size: 2 People

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Preparation Instructions

Thinly slice the potatoes into disks. Stack up and slice again into a big ‘toothpick’ size.

To properly crisp up the fries, you will need to give them plenty of room in the pan with the oil. In other words, plan to work in batches with only enough fries to fill the bottom of the skillet without overlapping.

Warm the oil in a skillet over medium heat. Check the heat of the oil, by adding one toothpick. When it sizzles up, the oil is ready. Toss in the potato sticks in batches, without overcrowding the pan. Sear for about 30 seconds. Toss. Sear again for 20-30 seconds until the edges are lightly golden.

Transfer to a splatter screen or paper towels on top of a plate to allow any excess oil to drip off slightly. Continue with the remaining batches of sliced potatoes.