There's a Battle Ahead

One-armed Cumin Crusted Chickpea Burgers

with cottage fries

Cooking with one arm for a few weeks while my shoulder heals.

How one likes their fries is about as personal, in the food world as what you prefer in the boudoir.  And about as many types of answers.  I like a good crisp on the outside and a soft welcoming center.  I don't like thick cut but small diced or medallions like the ones above, but I just figured that out in recent years.  Cottage fries, named because they resemble shingles on the roofs of cottage homes.   It's difficult to get crispness on potatoes but the pan may have been the culprit.  Then, other obvious clues like thickness, uniformity, pan contact, that somehow eluded me before.  These were perfect using my cast iron griddle. This pan has changed my life and helped me achieve so many new dishes.  

My dear friend reminded me of how far I've come.  He remembers seeing me with a fork sticking out of a can in the early 80's.  And here I am at 62 with a well made potato.  Dreams really do come true.

Cottage Fries

Preheat oven to 425.  

4 Russet Potatoes

Olive Oil - 2 tablespoons

Garlic powder - to taste

Onion powder - to taste

Paprika - 1 teaspoon

Black Pepper

Salt

Cayenne - pinch

Corn Starch - 1 tablespoon

Cut, rinse and thoroughly dry your potatoes.  Put in a bowl, add desired spices, oil and then corn starch.  Mix with hands. Lay out onto the cast iron griddle, (don't overlap) and put in oven.  Flip them over every 10 minutes until desired crispness.  Salt.