Emerils Oven Crispy French Fries With Parmesanpaprika Salt Recipes

PERFECT FRENCH FRIES

Steps:

• Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
• Heat the oil in a deep-fryer to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
• Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
• When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

EMERIL'S OVEN-CRISPY FRENCH FRIES WITH PARMESAN/PAPRIKA SALT

Steps:

• Instructions 1. Preheat the oven to 425°F. 2. Pat the potatoes dry and cut them lengthwise into 1⁄2-inch-thick slices. Turn each side flat and slice again lengthwise into even 1⁄2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, Essence, and 1⁄4 teaspoon of the salt. Toss well to combine. Then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, 30 minutes. 3. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and the remaining 1⁄2 teaspoon salt in a small bowl and stir to blend. 4. When the potatoes are crisp and brown, remove them from the oven and transfer to a serving platter. Sprinkle the potatoes with the Paprika-Parmesan Salt, and serve hot. Yield: 4 to 6 servings