Stuffed Monster Heads
Yum! These simple fries were a big hit with our taste testers and were very easy to make. They can be made in advance and rewarmed in the oven before serving if desired. Another fun variation is loaded bat fries which are these fries topped with cheddar, bacon, scallions, and sour cream. Serve these plain, with colored ketchup (black is nice!), cheddar dipping sauce, or any savory sauce and your guests whill adore them! We used a cookie cutter to form our bats, but if you do not have one, you can print our template and use that to make your fries.
Oil for frying
4 large russet potatoes
Heat the oil to 325 degrees in a deep fryer or large heavy, deep skillet. Peel the potatoes and slice lengthwise into 1/4 inch thick slices. Cut the potato slices into bat shapes. Pat the slices dry with a paper towel. Fry the slices in small batches until cooked through but not brown. Remove from the fat and let drain on the paper towels. Increase the temperature of the oil to 375 degrees and refry the potatoes in small batches until brown and crispy. Drain again on paper towels, salt, and serve hot.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
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