Do Ahead Fries

THE ONE AND ONLY TRULY BELGIAN FRIES



The One and Only Truly Belgian Fries image

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

Recipe From epicurious.com

Provided by Ruth Van Waerebeek

Categories     Potato     Side     Fry     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients: 3

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste

Steps:

  • Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
  • Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
  • When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
  • Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.


PERFECT FRENCH FRIES



Perfect French Fries image

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h50m

Yield s: 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!


MAKE-AHEAD FREEZER CHICKEN PARMESAN



Make-Ahead Freezer Chicken Parmesan image

My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.

Recipe From allrecipes.com

Provided by Cari Sultanik

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients: 8

1 pound skinless, boneless chicken breast halves
1 large egg, beaten
⅓ cup bread crumbs
2 tablespoons grated Parmesan cheese
¾ teaspoon Italian seasoning
½ teaspoon garlic powder
1 (8 ounce) can tomato sauce
¾ cup shredded mozzarella cheese
Calories258.9 calories
Carbohydrate10.7 g
Cholesterol126.9 mg
Fat8.7 g
Fiber1.3 g
Protein33.3 g
SaturatedFat3.9 g
Sodium602.6 mg
Sugar3.2 g

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Pound chicken breasts to 1/2-inch thickness or less.
  • Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
  • Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
  • To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.


MAKE-AHEAD FRIED CHICKEN



Make-Ahead Fried Chicken image

Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It's seasoned assertively, so the flavors won't dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive. Although the recipe calls for all drumsticks, which won't dry out as they sit, feel free to substitute other chicken parts.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients: 16

1 quart buttermilk
2 torn bay leaves
2 thinly sliced shallots
2 garlic cloves, minced
2 tablespoons Tabasco sauce
1 tablespoon Old Bay Seasoning
1 teaspoon dry mustard powder
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon honey
12 drumsticks, about 2½ to 3 pounds chicken
4 cups all-purpose flour
1 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon good chile power such as chipotle powder
Corn, grapeseed or vegetable oil, for frying
@contexthttp
Calories852
UnsaturatedFat21 grams
Carbohydrate80 grams
Fat34 grams
Fiber4 grams
Protein54 grams
SaturatedFat10 grams
Sodium1131 milligrams
Sugar13 grams
TransFat0 grams

Steps:

  • Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
  • Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
  • Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
  • In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
  • Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
  • Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.


HOME FRIES WITH ONIONS AND CHIVES



Home Fries with Onions and Chives image

Recipe From epicurious.com

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.


    15-minutes-or-less     time-to-make     course     main-ingredient     cuisine     preparation     occasion     north-american     low-protein     healthy     5-ingredients-or-less     side-dishes     potatoes     vegetables     american     easy     refrigerator     finger-food     kid-friendly     low-fat     vegetarian     deep-fry     dietary     gluten-free     low-cholesterol     low-saturated-fat     low-calorie     comfort-food     pacific-northwest     oamc-freezer-make-ahead     inexpensive     healthy-2     free-of-something     low-in-something     taste-mood     equipment     number-of-servings     presentation     technique



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4.2/5 (6)
Total Time: 1 hr 11 mins
Estimated Reading Time: 2 mins
Calories: 188 per serving
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  3. Roast, fipping the potatoes with a metal spatula every 25 minutes, until the potatoes are tender and the edges are browned and crisp, 55 to 65 minutes total. Serve immediately, or let cool completely and store in the refrigerator for easy weekday breakfasts.
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Estimated Reading Time: 4 mins
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  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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  1. Peel and cut: Rinse the potatoes and pat dry. Peel the potatoes, if desired. Cut the potatoes into 1/2-inch-thick sticks or your desired thickness.
  2. Peel and cut: Rinse the potatoes and pat dry. Peel the potatoes, if desired. Cut the potatoes into 1/2-inch-thick sticks or your desired thickness.
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  4. Dry: Drain the chilled potatoes from the ice bath and lay them out in a single layer on paper towels or a clean kitchen towel. Pat with more towels to dry completely. Place the fries and oil in a clean, dry large bowl and toss to combine.
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Recipe From : spendwithpennies.com
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Total Time: 32 mins
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  2. Place potatoes in a pot of cold water and bring to a boil. Once boiling, let cook about 4-6 minutes or until slightly tender when poked with a fork. Drain potatoes well.
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2020-06-10  · Do Ahead: The baked fries are best right out of the oven, but you can make them up to 2 hours in advance. Follow the directions, roasting the fries until crisp (don’t add the herbs or parmesan). Leave them out at room temperature on the baking sheet (uncovered) for up to 2 hours. Before eating, slide the pan back into a 400-450˚F oven and heat the fries … ...
5/5 (1)
Category: Side Dish
Cuisine: American
Total Time: 55 mins
  1. Slice the potatoes lengthwise into 1/4-inch thick planks, then cut them into 1/4-inch strips (I don’t peel the potatoes, as I like the flavor and appearance of the skin, but you could peel them if you prefer). Transfer the potatoes to a large bowl and cover them with 1-2 inches of very hot tap water. Let sit 10-15 minutes. Drain the potatoes, rinse them well, then pat them very dry using kitchen towels.
  2. Slice the potatoes lengthwise into 1/4-inch thick planks, then cut them into 1/4-inch strips (I don’t peel the potatoes, as I like the flavor and appearance of the skin, but you could peel them if you prefer). Transfer the potatoes to a large bowl and cover them with 1-2 inches of very hot tap water. Let sit 10-15 minutes. Drain the potatoes, rinse them well, then pat them very dry using kitchen towels.
  3. Drizzle 1 tablespoon of the olive oil over the parchment-lined baking sheet. Spread the potatoes over top, and drizzle them with the remaining 1 tablespoon of oil. Sprinkle with the granulated garlic, and season well with salt and pepper. Toss well to coat the potatoes, then spread them in a single layer (it’s okay if the potatoes are touching but they shouldn’t be overlapping—you can use 2 baking sheets if needed).
  4. Roast the potatoes until they're golden and crisp on the bottom, about 20 minutes. Remove the pan from the oven, and using a large spatula, flip the fries over. Spread them in an even layer, redistributing the fries as needed (moving any lesser-cooked ones to the edges where it’s hotter)—be careful, they’re hot!
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The Best Way to Re-Heat Leftover French Fries | Art of ...

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2020-08-06  · You can also use leftover fries pretty much in any recipe that calls for potatoes (keeping in mind that they’re already cooked, and won’t need as much cook-time as the original recipe calls for). You can stick them a breakfast burrito or hash, or incorporate them into a casserole. Possibly the best option is to put your leftover fries into a frittata. Frittatas are a versatile dish ... ...
Estimated Reading Time: 5 mins
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The BEST Sweet Potato Fries Recipe! | Gimme Some Oven

Recipe From : gimmesomeoven.com
2018-08-22  · Mixing the fries: Or you can do this step in a large ziplock bag, if you prefer, which makes the fries a bit easier to toss with the cornstarch mixture. Recipe edit: I edited this recipe in … ...
4/5
Calories: 113 per serving
Total Time: 30 mins
  1. Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It's important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
  2. Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It's important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
  3. Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
  4. Add the fries back to the clean bowl.* Then drizzle evenly with the olive oil, and toss until they are evenly coated.
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How to Make French Fries: 15 Steps (with Pictures) - wikiHow

Recipe From : wikihow.com
...
72% (11)
Estimated Reading Time: 10 mins
Category: Fast Food
Uploaded: 2020-12-16
  1. Ingredients. Crispy French Fries. 2 1⁄2 pounds (1.1 kg) of russet potatoes, about 5 large. 1 US quart (0.95 L) of vegetable or peanut oil, for frying. Salt, for sprinkling.
  2. Ingredients. Crispy French Fries. 2 1⁄2 pounds (1.1 kg) of russet potatoes, about 5 large. 1 US quart (0.95 L) of vegetable or peanut oil, for frying. Salt, for sprinkling.
  3. Tips. Although starchy potatoes, like Russets, are usually used to make french fries, you can use red or yukon gold potatoes. Thanks! Helpful 0 Not Helpful 0.
  4. Warnings. Always use caution when frying food with hot oil and keep children and pets away from the stove. Thanks! Helpful 1 Not Helpful 0.
  5. Things You'll Need. Crispy French Fries. Knife and cutting board. Vegetable peeler. Bowl. Colander. Paper towels. Deep-fry skimmer. Deep, heavy pot or tabletop deep fryer.
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