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!
THE BEST CRISPY FRENCH-FRIES
This is not so much a recipe as it is technique. Get ready for some of the best fries you've ever eaten! The oregano is a must, IMHO, but if you haven't got it, do without. Your loss.
Provided by evelynathens
Categories Potato
Time 43m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, cover the potatoes with water.
- In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
- Drain the potatoes and pat dry with paper towels.
- Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
- Shake up the basket every once in a while (not too often - especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
- Spread the fries on paper towels to drain and cool.
- Repeat with remaining fries.
- (Fries can be made to this point up to 4 hours in advance of serving).
- Heat the oil to 375°F.
- Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
- Drain on paper towels and repeat with remaining fries.
- Sprinkle with sea salt and some oregano.
Nutrition Facts : Calories 233.1, Fat 0.3, SaturatedFat 0.1, Sodium 18.2, Carbohydrate 52.9, Fiber 6.7, Sugar 2.4, Protein 6.1
HOMEMADE CRISPY SEASONED FRENCH FRIES
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.
Provided by Cassie
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
- Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g
CRISPY FRENCH FRIES
Make and share this Crispy French Fries recipe from Food.com.
Provided by anme7039
Categories Potato
Time 37m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut potato into french fry shapes.
- Heat oil to 325°F.
- Drop spuds into oil.
- Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking.
- Remove from oil, drain and cool.
- When spuds have cooled, re-heat oil to 375°F.
- Toss milk and cornstarch into a plastic bag.
- Put bread crumbs into another bag.
- Take semi-fried spuds and put them into the milk bag.
- Remove from milk bag then place into the bead crumb bag, shaking to coat.
- Refry for about 2 or 3 minutes.
- Place on wire rack to drain.
Nutrition Facts : Calories 470.6, Fat 7.5, SaturatedFat 3.5, Cholesterol 17.1, Sodium 468.2, Carbohydrate 85.4, Fiber 7.2, Sugar 5, Protein 15.5
BEST BAKED FRENCH FRIES
The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!
Provided by Life Tastes Good
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
- Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g
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