DEBRIS POTATO WEDGES
Debris Fries are a fast food delicacy in New Orleans. I say this prudently on account that I had never heard of them till I moved to the Crescent City. Consisting of shredded meat (the debris), gravy and cheese, my search for some gastrohistory regarding this interpretation on loaded fries provided nil outside Louisiana state lines. So, laissez les bons temps rouler – till further notice. I first tried Debris Fries from a food truck hosted by a beer collective off South Broad here in NOLA. They were remarkably bad. Flimsy duck fat fries – over salted – topped with a gelatinous gravy, cheese, a meager hit of sour cream from a squeeze bottle and some inexplicable bits clumped on for shoddy measure. First off, if you’re familiar with my Duck Fat Potato Wedges, you’ll know the flavor of waterfowl stands alone and requires no further succor to savor aside from a dipping condiment. Furthermore, I simply can NOT with anorexic cuts of spuds struggling under the weight of toppings before too long amalgamating to form a culinary version of a king rat that needs to be consumed with a knife in addition to a fork once cooled. Wedges I say!! To take on any accoutrement with stem tuberous strength!!
My Debris Potato Wedges are a rejoinder to that unfortunate food truck fiasco; rectifying all that was wrong and making it right. Potato wedges fried crisp in a lightly seasoned dry coating, topped with cheddar cheese, sour cream and scallions; along with a little help from HORMEL® and their Slow Simmered Beef Tips & Gravy for Sunday pot roast flavor and getting this casse-croûte to table and tongue in no time. And that ain’t no trash talk.
PREP/COOK TIME: 30 Minutes
Makes 2 – 4 Servings
INGREDIENTS
Vegetable Oil for Frying
½ Cup – Water
5 Medium Russet Potatoes, Scrubbed, Dried and Quartered
½ Cup – All Purpose Flour
½ Tsp – Ground Paprika
¼ Tsp – Onion Powder
¼ Tsp – Garlic Powder
½ Tsp – Ground Black Pepper
2 Tsp – Kosher Salt
1 (15 Oz) Package – HORMEL® Slow Simmered Beef Tips & Gravy
1 ½ Cups – Shredded Sharp Cheddar Cheese
½ Cup – Sour Cream
1 Cup – Chopped Scallions, Stems and Leaves
THE NITTY GRITTY
In a sizeable microwavable bowl, add potato wedges and water with 1 Tsp Salt and mix; cover tightly with cling-film and heat on high for 10 minutes. Carefully remove film; allowing steam to escape. Check for doneness; potatoes should be pliable. (NOTE: No two microwaves are the same. Cooking time may differ. Pierce each spud with a paring knife. Knife should go through each potato wedge with little resistance.) Transfer steamed potatoes to paper towels to extract moisture.
In a large pan, heat about one inch of oil at medium high till shimmering.
Meanwhile, whisk together All Purpose, paprika, black pepper, onion and garlic powders along with remaining 1 Tsp Salt in a large mixing bowl. Add steamed potatoes; toss to coat.
Frying in two batches, add coated potato wedges to hot oil – shaking off any floury excess before you do. Fry on each side till golden.
Using a slotted spoon or spider, transfer wedges to a baking sheet lined with parchment. Place fried wedges in a pre-heated 250° F oven to keep warm prior to starting the next batch.
During frying the second batch of potato wedges, heat HORMEL® Slow Simmered Beef Tips & Gravy as directed on the packaging. Once heated, shred any big pieces using two forks.
Add second batch of fried wedges to baking sheet along with first batch. Spoon beef tips and gravy over potato wedges liberally. Sprinkle shredded cheese on top evenly and return to oven till cheese is melted. Dollop spoonfuls of sour cream; garnish with a scattering of scallions.
Serve immediately and enjoy!!
FEBRUARY 26, 2021
