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    Cajun Fried Potatoes for 24

    48 lg. red potatoes, unpared, scrubbed
    6 tsp. salt
    3 tsp. ground white pepper
    3 tsp. ground black pepper
    3 tsp. ground cayenne pepper
    6 tsp. onion powder
    6 tsp. garlic powder
    2 1/4 tsp. ground cumin
    6 Habanero peppers (seeded, stemmed and chopped)
    12 cups oil or lard, for frying (lard gives the best taste)

    Cut the potatoes into 1″ cubes and add to boiling salted water. Cook just
    until fork tender but not mushy, about 7-10 mins, drain and cool.
    Meanwhile, combine the salt, peppers, onion, garlic powder, and cumin.
    Add the potatoes to the spices and toss to coat all pieces evenly. Heat
    about 1″ oil in a large wok or deep iron skillet to about 350 F or until a
    piece of potato sizzles when added to the oil. Fry potatoes until golden
    brown on all sides, turning frequently. Remove from fat, drain and serve
    immediately. Serves: 24

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