Do Ahead Fries Recipes

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TWICE-COOKED FRENCH FRIES



Twice-Cooked French Fries image

Provided by Suzanne Tracht

Categories     Potato     Side     Fry     Vegetarian     High Fiber     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 2

2 pounds unpeeled russet potatoes (about 3 large), scrubbed
Canola oil (for deep-frying)

Steps:

  • Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
  • Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.

DO-AHEAD FRIES



Do-Ahead Fries image

These fries are precooked early in the day and finished when you're ready to serve. You'll be surprised how crisp and golden they cook up!! You can also put them on a cookie sheet after the first frying and freeze them to use later.

Provided by MizzNezz

Categories     Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

3 large potatoes
1 teaspoon salt
oil (for deep frying)

Steps:

  • Peel potatoes and cut into french fry strips.
  • Drop into a bowl covered with water in which the salt has been added.
  • Drain and pat dry.
  • Heat oil to 400*.
  • Fry the potato strips for 1 minute (do this in batches if necessary).
  • Drain on paper towels.
  • Cover and refrigerate until ready to use.
  • To finish, fry the potatoes an additional 2-3 minutes at 400*, until golden.

Nutrition Facts : Calories 213.1, Fat 0.2, SaturatedFat 0.1, Sodium 598, Carbohydrate 48.4, Fiber 6.1, Sugar 2.2, Protein 5.6

KITTENCAL'S EXTRA CRISPY FRENCH FRIES



Kittencal's Extra Crispy French Fries image

The secret ingredient for extra crispy fries is the sugar water, plan ahead the potatoes must be refrigerated in the sugar water overnight

Provided by Kittencalrecipezazz

Categories     Potato

Time P1DT6m

Yield 8 serving(s)

Number Of Ingredients 5

water (about 4 quarts water)
1/4 cup white sugar
6 large red potatoes (cut into 1/4 to 1/3-inch strips)
canola oil (or use vegetable oil, use enough oil to cover potatoes completely)
seasoning salt

Steps:

  • In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).
  • Add in the potato strips and refrigerate overnight.
  • The following day drain well then pat the strips dry using paper towels.
  • In a large heavy pot or deep-fryer heat oil to 375 degrees F.
  • Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).
  • Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.
  • *NOTE* save the cooled oil in a jar at room temperature for the next time you make these.

Nutrition Facts : Calories 217.9, Fat 0.4, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 50.2, Fiber 4.7, Sugar 9.8, Protein 5.2

HOME FRIES WITH ONIONS AND CHIVES



Home Fries with Onions and Chives image

Categories     Onion     Potato     Brunch     Side     Sauté     Fall     Chill     Chive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 lb russet (baking) potatoes
2 medium onions, halved lengthwise and thinly sliced crosswise (4 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
2 tablespoons olive oil
2 tablespoons finely chopped fresh chives

Steps:

  • Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
  • Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
  • Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.
  • Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.
  • Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.

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