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Curried Cottage Fries

Reviewed: Nov. 11, 2013
Left mine in for 50 minutes. They were tender, not burnt. I doubt 20 minutes would have been enough. This was definitely the "new" item I've been looking for. I used this recipe instead of making home fries/fried potatoes with steak and eggs. Much easier and no frying - though there is oil. Added something unique to an old favorite. The curry and potato mix is different, and delicious! I cut them into thicker medallions, leaving the skins on, making them fast to prepare. They were a bit salty for MY taste. I like lightly salted to no salted food. Salt + Parmesan cheese = way too salty. I will reduce the salt next time. They were not as crispy as I hoping for, so I will probably try crisping them at 450 for 15-20 minutes, then bring it back down to 400 and keep checking after 15 minutes of that.
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