Removing Potatoes from the Pan for Enchiladas

Video Transcript

"Ok. Our potatoes have been cooking and they should be a nice golden brown color. And, they are nice and crispy on the outside, soft on the inside. That's exactly what you want. So, I'm just going to very carefully loosen them up. And, just be very careful because you can see we've got a lot of oil in the pan still. So, I don't want you to burn yourself. I'm just going to very gently, like I said loosen these guys up. Alright, let's see how we're looking here. And, I've got my paper towel. I'm going to place it at the bottom of my bowl. Because, we're going to try and drain off any excess oil. I'm just going to start scooping them into my bowl. Alright. Get a better handle on this. Whoops! It's ok if you loose a few. See how we're doing here. Alright, I'm going to put this down so I can loosen up a few more. And, you know sometimes they stick and that's ok. Just be gentle with them so that when you use your tongs to loosen them you don't break them up. You don't want them to be all mushy. You want them to stay all nice and crispy. Alright, that's probably pretty good. Let's just get these in the pan. Very good. So, we're just going to let them drain. And, this is what they look like."