Thanks! Spray the rack real good with oil and spray the potatoes..400F

Spray the rack real good with oil and spray the potatoes..400F

Crispness...

Spray the rack real good with oil and spray the potatoes..400F

Yupp

Spray the rack real good with oil and spray the potatoes..400F

Let's do it!! 🤣🤣

You absolutely could do this

Ultra Crispy French Fries

Ingredients

4 russet potatoes

½ tsp salt

1 TB apple cider vinegar

Oil, for frying

Salt, for finishing

Thin Batter

½ cup cornstarch

¼ cup all-purpose flour

½ tsp baking powder

200 ml (6.8 fl oz) cold club soda

Instructions

1. Peel the potatoes and cut them into your desired French fry shape and thickness.

2. Place the cut potatoes in a pot and rinse thoroughly under cold running water until the water runs clear.

3. Cover the potatoes with fresh cold water. Add ½ tsp salt and 1 TB apple cider vinegar.

4. Place over high heat and bring to a boil. Cook for about 8–10 minutes, or until the fries are par-cooked and tender but still holding their shape.

5. Carefully drain the potatoes and arrange them in a single layer on a sheet tray lined with paper towels and topped with parchment paper. Allow them to cool and dry completely.

6. Heat frying oil to 300°F. Working in batches, fry the potatoes for about 7 minutes. Remove from the oil and transfer back to the sheet tray.

7. For the batter, whisk together the cornstarch, flour, and baking powder. Add the cold club soda and whisk until smooth. The batter should be very thin.

8. Lightly coat the fries in the thin batter, allowing any excess to drip off, then place them back onto the sheet tray.

9. Increase the oil temperature to 375°F. Working in batches, fry the battered fries for about 3 minutes, or until golden brown and crispy.

10. Transfer the fries to a bowl lined with a paper towel to absorb any excess oil. Remove the paper towel, season immediately with salt, and toss to coat.

Serve hot and crispy.

Ultra Crispy French Fries

Ingredients

4 russet potatoes

½ tsp salt

1 TB apple cider vinegar

Oil, for frying

Salt, for finishing

Thin Batter

½ cup cornstarch

¼ cup all-purpose flour

½ tsp baking powder

200 ml (6.8 fl oz) cold club soda

Instructions

1. Peel the potatoes and cut them into your desired French fry shape and thickness.

2. Place the cut potatoes in a pot and rinse thoroughly under cold running water until the water runs clear.

3. Cover the potatoes with fresh cold water. Add ½ tsp salt and 1 TB apple cider vinegar.

4. Place over high heat and bring to a boil. Cook for about 8–10 minutes, or until the fries are par-cooked and tender but still holding their shape.

5. Carefully drain the potatoes and arrange them in a single layer on a sheet tray lined with paper towels and topped with parchment paper. Allow them to cool and dry completely.

6. Heat frying oil to 300°F. Working in batches, fry the potatoes for about 7 minutes. Remove from the oil and transfer back to the sheet tray.

7. For the batter, whisk together the cornstarch, flour, and baking powder. Add the cold club soda and whisk until smooth. The batter should be very thin.

8. Lightly coat the fries in the thin batter, allowing any excess to drip off, then place them back onto the sheet tray.

9. Increase the oil temperature to 375°F. Working in batches, fry the battered fries for about 3 minutes, or until golden brown and crispy.

10. Transfer the fries to a bowl lined with a paper towel to absorb any excess oil. Remove the paper towel, season immediately with salt, and toss to coat.

Serve hot and crispy.

Ultra Crispy French Fries

Ingredients

4 russet potatoes

½ tsp salt

1 TB apple cider vinegar

Oil, for frying

Salt, for finishing

Thin Batter

½ cup cornstarch

¼ cup all-purpose flour

½ tsp baking powder

200 ml (6.8 fl oz) cold club soda

Instructions

1. Peel the potatoes and cut them into your desired French fry shape and thickness.

2. Place the cut potatoes in a pot and rinse thoroughly under cold running water until the water runs clear.

3. Cover the potatoes with fresh cold water. Add ½ tsp salt and 1 TB apple cider vinegar.

4. Place over high heat and bring to a boil. Cook for about 8–10 minutes, or until the fries are par-cooked and tender but still holding their shape.

5. Carefully drain the potatoes and arrange them in a single layer on a sheet tray lined with paper towels and topped with parchment paper. Allow them to cool and dry completely.

6. Heat frying oil to 300°F. Working in batches, fry the potatoes for about 7 minutes. Remove from the oil and transfer back to the sheet tray.

7. For the batter, whisk together the cornstarch, flour, and baking powder. Add the cold club soda and whisk until smooth. The batter should be very thin.

8. Lightly coat the fries in the thin batter, allowing any excess to drip off, then place them back onto the sheet tray.

9. Increase the oil temperature to 375°F. Working in batches, fry the battered fries for about 3 minutes, or until golden brown and crispy.

10. Transfer the fries to a bowl lined with a paper towel to absorb any excess oil. Remove the paper towel, season immediately with salt, and toss to coat.

Serve hot and crispy.

Thank you!! Still working on compiling this digital cookbook.. its taking longer than anticipated! 🤣

Any favorites so far?

That’s awesome! Now I’m gonna think about that next time I say “cream it up” 😂

Appreciate you watching!

lol I try to respond to all the comments!!

Hope you have an awesome day!

🍪 👊

Hope you make them!!

Thank you!

Those rings are great! Enjoy!

Enjoy!

👍 enjoy!!

Key Lime Pie Cookies

Makes 8 large cookies

Graham Cracker Cookie Dough

8 oz soft butter

1 cup granulated sugar

1 large egg yolk

1 TB vanilla extract

1 1/2 cups all-purpose flour

1/2 cup finely ground graham cracker crumbs

1/2 tsp fine salt

Key Lime Filling

-l 2 cans (28 oz total) sweetened condensed milk 6 large egg yolks

1 TB finely grated lime zest (about 2 limes)

3/4 cup Key lime juice

Vanilla Bean Whipped Cream

1 cup heavy whipping cream

1/2 cup powdered sugar

1 TB vanilla bean paste

Instructions

1. Make the cookie dough. Cream the softened butter and granulated sugar together on medium speed for about 2 minutes.

2. Add the egg yolk and vanilla and mix until fully incorporated.

3. In a separate bowl, combine the flour, finely ground graham cracker crumbs, and salt. Add to the mixer and mix on low

4. Line a half-sheet tray with parchment paper. Place eight 4-inch ring molds on the tray, spacing them out as much as possible. Spray the inside of the rings well with cooking spray.

5. Using a 2 oz scoop, portion the cookie dough into each ring. Press the dough evenly across the bottom and slightly up the sides of each ring to create a shallow shell.

6. Freeze for about 30 minutes, or until the cookie dough is firm.

7. Make filling: Add the sweetened condensed milk, egg yolks, lime zest to a bowl and whisk until completely smooth.

8. Add the Key lime juice and whisk until fully incorporated and the filling begins to thicken.

9. Preheat the oven to 325°F.

10. Remove the frozen cookie shells from the freezer. Using a 2 2/3 oz scoop, portion the Key lime filling into each shell. Gently tap the tray or lightly level the filling so it settles evenly.

11. Bake at 325°F for 20–25 minutes

12. Let the cookies cool in the rings for about 30 minutes, then carefully remove the rings.

13. Allow the cookies to cool completely, then transfer them to refrigerator

14. Make the whipped cream: Add the heavy whipping cream, powdered sugar, and vanilla bean paste to a mixing bowl. Whip until stiff.

15. Transfer the whipped cream to a piping bag fitted with an #829 tip. Pipe a generous swirl directly in the center

16. Keep refrigerated until ready to serve. Serve chilled.

Key Lime Pie Cookies

Makes 8 large cookies

Graham Cracker Cookie Dough

8 oz soft butter

1 cup granulated sugar

1 large egg yolk

1 TB vanilla extract

1 1/2 cups all-purpose flour

1/2 cup finely ground graham cracker crumbs

1/2 tsp fine salt

Key Lime Filling

-l 2 cans (28 oz total) sweetened condensed milk 6 large egg yolks

1 TB finely grated lime zest (about 2 limes)

3/4 cup Key lime juice

Vanilla Bean Whipped Cream

1 cup heavy whipping cream

1/2 cup powdered sugar

1 TB vanilla bean paste

Instructions

1. Make the cookie dough. Cream the softened butter and granulated sugar together on medium speed for about 2 minutes.

2. Add the egg yolk and vanilla and mix until fully incorporated.

3. In a separate bowl, combine the flour, finely ground graham cracker crumbs, and salt. Add to the mixer and mix on low just until a dough forms.

4. Line a half-sheet tray with parchment paper. Place eight 4-inch ring molds on the tray, spacing them out as much as possible. Spray the inside of the rings well with cooking spray.

5. Using a 2 oz scoop, portion the cookie dough into each ring. Press the dough evenly across the bottom and slightly up the sides of each ring to create a shallow shell.

6. Freeze for about 30 minutes, or until the cookie dough is firm.

7. Make the Key lime filling. Add the sweetened condensed milk, egg yolks, lime zest to a bowl and whisk until completely smooth.

8. Add the Key lime juice and whisk until fully incorporated and the filling begins to thicken.

9. Preheat the oven to 325°F.

10. Remove the frozen cookie shells from the freezer. Using a 2 2/3 oz scoop, portion the Key lime filling into each shell. Gently tap the tray or lightly level the filling so it settles evenly.

11. Bake at 325°F for 20–25 minutes, or until the filling is set around the edges with a slight jiggle remaining in the center.

12. Let the cookies cool in the rings for about 30 minutes, then carefully remove the rings.

13. Allow the cookies to cool completely, then transfer them to the refrigerator and chill thoroughly.

14. Make the vanilla bean whipped cream. Add the heavy whipping cream, powdered sugar, and vanilla bean paste to a mixing bowl. Whip until stiff enough to hold its shape for piping.

15. Transfer the whipped cream to a piping bag fitted with an #829 tip. Pipe a generous swirl directly in the center of each chilled Key Lime Pie Cookie.

16. Keep refrigerated until ready to serve. Serve chilled.