Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 2 large Russet Potatoes – peeled and cut into 3/4-1 inch cubes 6-8 tbsps. Olive Oil Sea Salt and fresh ground Black Pepper – to taste Directions Prepare a large bowl with ice and water. Heat a large pot of salted water to a boil.
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 2 Russet Potatoes – peeled and sliced 1/8 inch thick 4-5 tbsps. EVOO Sea Salt and fresh ground Black Pepper – to taste 3 tbsps. Green Onions – sliced thin Directions Peel and slice potatoes (1/8 inch) thick. Use a mandolin or your knife –
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 3 large Russet Potatoes 2 tbsps. Olive or Vegetable oil Sea Salt and fresh ground Black Pepper – to taste 3 tbsps. Unsalted Butter 4 sprigs thyme – plus more for garnish 3 cloves of garlic – smashed without removing the peel 1/4-1/2 cup chicken
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 4 Russet Potatoes – Peeled and cleaned Vegetable or Canola Oil – for frying Sea Salt – to season Directions Trim each potato into a somewhat uniform long rectangle with flat sides/bottoms. Either by hand or with a mandolin, slice the potatoes just a bit
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 4 Russet Potatoes – Peeled and cleaned Vegetable or Canola Oil – for frying Sea Salt – to season Directions Preheat oven to 200°F. Slice the potatoes into 1/8 inch thick planks or adjust a mandoline to 1/8-inch julienne setting. Stack a couple of planks