Copycat Outback Aussie Cheese Fries Recipes

Steps:

• For the Aussie Chips: Preheat oil to 375 degrees in a deep fryer.
• Cut potatoes into french fry slices using a vegetable slicer or mandolin. It's important to use a gadget for the slicing so that the fries will all be the same thickness, and will cook evenly. Submerge all of the sliced potatoes in a large bowl fill with cold water for 30 minutes.
• Combine all of the seasoning ingredients in a small bowl and set aside.
• Remove potato slices from the water and onto a clean towel. Blot dry.
• Fry potato slices for 8 to 12 minutes in hot oil until light brown. Drain fries on a rack or paper towels and sprinkle with some of the seasoning. Pile the fries on a plate and serve with ranch dressing on the side, if desired.
• For the Aussie Cheese Fries: Prepare the clone for the Aussie Chips and arrange the seasoned fries on an oven-safe plate. Preheat oven to 400 degrees.
• Mix the cheeses together and sprinkle the blend over the fries. Crumble the bacon and sprinkle it over the cheese. Bake the plate for 4 to 5 minutes in the hot oven, until cheese is melted. Serve with ranch dressing on the side.
• This recipe yields 4 to 6 servings of either selection.

Steps:

• The first step is called the blanching process. This is where most of the starch is pulled from the potato and is also the most time consuming. I would do this step a day before you use it.
• Take your potato and cut in to desired fry shape while placing in water. When you are through cutting potatoes, you will then agitate the chips by placing your hand in the water and stirring in both directions. You will then drain the water and refill with water. You will see a white foam--this is the starch. You will repeat this until you have almost clear water (the cleaner the water, the better the chips).
• Now you will heat a deep fryer to 300°F Use only clean a/v shortening or they will taste like what ever you cooked before! When you fill a fry basket up with chips, make sure it's only half way so that they all go in the grease. Cook for 5 minutes. Place in a container WITH NO LID! for approximately 4 hours or until cool. This will pull all the rest of the starch out that the agitation didn't. This is called blanching. Shelf life 3 days in this state.
• Then you will heat the fryer up to 375°F You will then place cooled chips in a fry basket. Cook for 1:30 min to 2:30 min depending on fryer and grease. Watch them--when they float and are golden they are done.
• Season with a mixture put together consisting of dash white pepper and some regular ground black pepper and some salt.
• Now place your oven rack on to the top shelf or close to, depending how high you stack and place the oven on 200°F This now our melt.
• On a baking sheet or heat-safe plate, place 28 oz. of chips (this is approximately 2 home size fry baskets 1 commercial) and 12 oz of evenly mixed Montery Jack and Colby cheese, regular shred. This is about a bowl. Mix cheese on top of chips and place in melt. Watch and see how gooey you want them.

Steps:

• Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. I like to use a Dutch Oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.
• When all French fries are done cooking, and drained place them onto a platter. Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
• Directions for dipping sauce:.
• Combine all ingredients and mix well.

Steps:

• Divide the fries into half, and use the other half later.
• Heat oil to 350degrees.
• If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately.
• If the French fry sinks to the bottom, and barely bubbles, it is not hot enough.
• Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet.
• Be sure to drain the potatoes on paper towels.
• You can keep them warm in the oven while the other fries are done.
• When all French fries are done cooking, and drained place them onto a platter.
• Salt the French fries if you like, and sprinkle on cheese and cooked bacon.
• Pop these back into a warm oven until the cheese begins to melt.