PERFECT FRENCH FRIES
In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h50m
Yield s: 8 servings
Number Of Ingredients 3
Steps:
- Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
- Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
- When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
- Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
- Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
- Sprinkle with sea salt and dive in!
SWEET LOU'S BBQ FRIES
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Fry the waffle fries until crispy; transfer to a serving plate.
- Fry the bacon and transfer to a saute pan. Add the Braised Beef Rib and barbecue sauce; heat until hot and well combined. Place the beef-bacon mixture on the fries. Drizzle a little barbecue sauce over the meat. Top with a generous portion of Coleslaw.
- Preheat the oven to 500 degrees F.
- Place the beef in large roasting pan; rub with the oil and sprinkle with 1 tablespoon salt. Roast for 12 minutes.
- Meanwhile, place 1/2 cup of the stock and the onions, carrots, celery and garlic in a blender; blend until almost smooth.
- Remove the beef from the oven and reduce the heat to 325 degrees F. Deglaze the pan with the vegetable mixture. Add the remaining stock until it comes halfway up the sides of the meat. Double wrap the roasting pan with plastic wrap, and then foil. Return to the oven and braise for 5 hours.
- Let cool before shredding into bite-size pieces.
- Whisk together the mayonnaise, vinegar, Dijon, honey, celery seed and a pinch of salt in a bowl.
- In a second bowl, mix together the green cabbage, red cabbage and carrots. Pour the dressing over the cabbage mixture; mix well. Let sit in the refrigerator for 1 hour.
CHEF JOHN'S FRENCH FRIES
I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 2
Number Of Ingredients 3
Steps:
- Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
- Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.
Nutrition Facts : Calories 471 calories, Carbohydrate 18.6 g, Fat 44.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 6.4 mg, Sugar 0.8 g
CHEESEBURGER AND FRIES CASSEROLE
Kids love this casserole because it combines two of their favorite fast foods. And I like the fact that I can whip it up with just four ingredients. -Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 13x9-in. baking dish. , Arrange french fries on top. Bake, uncovered, until the fries are golden brown, 50-55 minutes.
Nutrition Facts : Calories 352 calories, Fat 17g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 668mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
DOUBLE-FRIED FRENCH FRIES
Steps:
- Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
- Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
- Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
- Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
- Raise heat of oil to 350 degrees F.
- Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
FRENCH FRIES
Perfect French fries with our easy recipe - you'll end up with lightly golden, crisp fries. They're great as a snack or side dish to a Friday night feast
Provided by Adam Bush
Categories Side dish
Time 30m
Yield Serves 4 as a side
Number Of Ingredients 2
Steps:
- Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
- Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
- Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.
Nutrition Facts : Calories 317 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.24 milligram of sodium
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- Cut the Potatoes. Wash the potatoes, scrubbing them well, and dry completely. Peeling is optional and comes down to personal preference. Peeled or unpeeled, the cut is absolutely key when making fries.
- Soak the Potatoes. Put the cut potatoes in a large bowl and cover with cool water. Soak for at least 20 minutes or up to an hour. This step gets rid of excess starch, resulting in fluffier and crispier fries.
- Drain and Dry the Potatoes. Drain the potato sticks and pat them dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air-dry for a bit.
- Fry the Potatoes. Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry the potatoes for about 5 minutes. Work in batches if you're making more than one or two potatoes' worth.
- Drain and Cool the Half-Done Fries. Lift the fries out of the oil using a slotted spoon or spider. Drain them on a cooling rack set over a baking sheet or on layers of clean paper towels.
- Fry the Potatoes Again. Bring the oil up to the 350 F to 375 F range. Use a thermometer or test the oil by dropping a fry in it—the oil should immediately sizzle around the fry actively but not violently.
- Drain the Fries. Once done, remove the fries from the oil. Drain them on a cooling rack set over a pan or on layers of paper towels. If you're salting your fries, season them while they are draining and still hot.
- Serve Your Homemade French Fries. To serve, pile the homemade French fries onto a platter or into a bowl. If you've made a particularly large batch for a crowd, consider serving them on a layer of brown butcher paper in the middle of the table—it's heaps of fun.
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