Cobb Fries Recipes

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PERFECT FRENCH FRIES



Perfect French Fries image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 3

5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

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!

COBB CHICKEN SALAD TWO WAYS



Cobb Chicken Salad Two Ways image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

4 large eggs
8 slices bacon
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup sour cream
2 dashes Worcestershire sauce
1 cup crumbled blue cheese
1 tablespoon chopped fresh chives, plus more for garnish
Kosher salt and freshly ground black pepper
2 cups shredded rotisserie chicken
1/2 cup grape tomatoes, halved
3 scallions, chopped
1 avocado, diced
1 small bunch fresh parsley, plus more for garnish
Salad greens, for serving, optional
12 slices sourdough bread, optional

Steps:

  • Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
  • Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
  • Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
  • To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
  • To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.

MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)



Mc Donald's Classic French Fries (Copycat) image

My recipe for retro McDonald's french fries is timely and tedious, so if you can tough it, carry on! This is authentic to the original beef tallow fried potatoes until 1990, when tallow was switched out for shortening. Today, a shortening/vegetable oil blend is used.

Provided by The Spice Guru

Categories     Lunch/Snacks

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium peeled shoestring-cut russet potatoes
8 cups cold water
2 tablespoons fine sea salt
2 1/4 teaspoons granulated sugar
3/4 teaspoon white pepper
3/4 teaspoon citric acid or 2 tablespoons white vinegar
100% grass-fed beef tallow
fine flake sea salt

Steps:

  • MIX the BRINE in a 3 quart pot with an accompanying lid.
  • PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter).
  • PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible.
  • PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
  • FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F.
  • PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat.
  • FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds.
  • TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes.
  • SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven).
  • SERVE french fries with your favorite condiment and ENJOY!

EASY GARLIC FRIES



Easy Garlic Fries image

Make and share this Easy Garlic Fries recipe from Food.com.

Provided by Charmie777

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb frozen french fries
1 tablespoon olive oil
2 teaspoons finely minced garlic
2 teaspoons finely minced parsley
1/4 teaspoon black pepper
1/8 teaspoon salt

Steps:

  • Prepare french fries according to package directions (bake or fry, your choice!).
  • Combine remaining ingredients in a small bowl.
  • Pour cooked french fries in a large bowl and pour garlic mixture over. Toss well; add additional salt if desired, and serve!

Nutrition Facts : Calories 199.3, Fat 8.7, SaturatedFat 1.6, Sodium 450.2, Carbohydrate 28.8, Fiber 2.2, Sugar 0.2, Protein 2.7

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