English Potato Streamers



4 servings



2 lg. potatoes
2 garlic cloves, sliced
1/2 cup butter
1 tbsp. grated Parmesan cheese
Salt and freshly ground black pepper
1 dash of paprika
Oil for deep frying, if using


Preheat the oven to 425 F. Peel the potatoes, and cut into 3/4 inch slices. Peel each slice round and round to form a long, thin ribbon. Soak the ribbons in ice water for at least an hour. Drain them and pat dry. Heat the garlic and butter slowly in a skillet until the garlic becomes transparent. Remove the garlic.

Take the pan off the heat; dip each potato streamer into the hot, garlic butter, and lay them on a baking sheet. When all the streamers have been dipped sprinkle the parmesan over them, and season with salt, pepper, and a little paprika.

Bake until crisp and well browned which should take between 7 to 12 minutes. Serve warm.

You can deep fry the streamers. After soaking, drain them on paper towels, and deep fry. Sprinkle with garlic salt after frying. Serve immediately.

Serves 4.

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