4 large white potatoes, unpared, scrubbed b, oiling, salted
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp ground cayenne pepper about 2 c. oi, l, for frying
Directions
Cut the potatoes into 1" cubes. Add to boiling salted water. Cook
just until fork tender but not mushy, about 7 minutes. Drain and cool.
Meanwhile, in a bowl, combine the salt, peppers, onion and garlic
power, cumin and cayenne pepper. Add the potatoes to the spices.
Toss to coat all pieces evenly. You may do this much in advance and
hold the potatoes as long as an hour before completing the dish. Heat
about 1" oil in a wok or deep skillet to about 350 degrees or until a
piece of potato sizzles when added to the oil. Add the potatoes. Fry
until golden brown on all sides, turning frequently. Remove from fat,
drain and serve immediately.
Servings: 1 servings
1047004 Cajun Fried Potatoes Recipe brought to you by Recipe Ideas
Categories: Cajun; Potato; Vegetable
The History of Recipes
We are able to track the history of written recipes back into the distant past, in truth as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, these, ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also informs us how the early Romans used many different herbs, including some familiar names such as basil, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of books from the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that is popular today, but rather recipes for the types of food on the menus of the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including coriander, parsley, and rosemary. The introduction of these new herbs and spices created an increase in cookery books, many of which still exist in private collections. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve the best banquets, and consequentially the best cooks and their recipes were much in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down popular recipes of the day. By the arrival of the 20th century, cookery books were starting to become popular due to better eduction, people having increased free time and having more money. Like it or not, the introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this 1047004 Cajun Fried Potatoes recipe.
