CHEF JOHN'S FRENCH FRIES
I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.
Provided by Chef John
Number Of Ingredients 3
- Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
- Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.
Nutrition Facts : Calories 471 calories, Carbohydrate 18.6 g, Fat 44.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 6.4 mg, Sugar 0.8 g
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
Yield s: 8 servings
Number Of Ingredients 3
- 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!
HOMEMADE FRENCH FRIES
- peel potatoes.
- boil in salted water for about 15 minutes just until potatoes are cooked on outside but still stiff.
- drain on paper towels.
- cut into slices with serated knife.
- deep fry in hot oil until brown and crispy.
- drain on paper towels.
- add salt.
Nutrition Facts : Calories 568.3, Fat 0.7, SaturatedFat 0.2, Sodium 44.3, Carbohydrate 128.9, Fiber 16.2, Sugar 5.8, Protein 14.9
Perfect French fries with our easy recipe - you'll end up with lightly golden, crisp fries. They're great as a snack or side dish to a Friday night feast
Provided by Adam Bush
Categories Side dish
Yield Serves 4 as a side
Number Of Ingredients 2
- Peel the potatoes and cut into 1cm-thick batons. Put into a bowl of cold water and leave to soak for at least 2 hrs to remove the starch from the potatoes - this will help them crisp while frying.
- Drain the potatoes well and pat dry with kitchen paper. Fill a deep pan no more than a third full with oil and heat to 140C, or until a cube of bread dropped in browns in 60 seconds. Fry the French fries in batches for 6 mins per batch until golden straw-coloured, cooked through and lightly crisp. Drain well on kitchen paper.
- Turn the heat up until the oil reaches 180C, or a cube of bread browns in 30 seconds. Fry the French fries again for 2-3 mins per batch until lightly golden and really crisp. Drain on kitchen paper and immediately season with sea salt.
Nutrition Facts : Calories 317 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.24 milligram of sodium
FRENCH FRIES 3 WAYS RECIPE BY TASTY
Feed your French fry craving and make these delicious fries at home! No matter your preference, there's a dipping sauce for you--pick from curry ketchup, garlic chipotle mayo, or pesto mayo, or make all 3 for a DIY French fry bar.
Provided by Tikeyah Whittle
Yield 2 servings
Number Of Ingredients 28
- Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
- Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
- In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
- Drain the fries, then dry completely using a kitchen towel.
- Cook the potatoes in the hot oil for 6-8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
- Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2-3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
- Serve the fries in cones of parchment paper topped with your sauce of choice.
- For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
- Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
- Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
- For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
- Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
- Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
The secret of delectable fries lies in the frying process. The oil needs to be just the right temperature-too cool, the potatoes will absorb the oil; too hot, the outsides of the potatoes will burn.
Provided by Martha Stewart
Number Of Ingredients 3
- Peel potatoes, and cut into desired size and shape. To make thick French fries, slice potatoes lengthwise into 1/4-inch slices, and cut again into 1/4-inch strips. For shoestring potatoes, use a mandoline fitted with the fine julienne blade. Make basket-weave-style fries by fitting the mandoline with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade. Place sliced potatoes in a large nonreactive bowl, and cover with water.
- Drain potatoes, and dry thoroughly with a towel. Heat 3 to 4 inches oil in a heavy-bottomed pot over medium heat. Use a thermometer to ensure the temperature is correct: 325 degrees for French fries, 375 degrees for shoestring and basket-weave fries.
- Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. Cook shoestring and basket-weave potatoes for 2 to 3 minutes, turning occasionally. French fries need to cook for 5 to 6 minutes, turning occasionally. They will not take on much color at this point.
- Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few minutes or until just before ready to serve. French fries need to be fried a second time: Raise oil temperature to 375 degrees. and fry for until crisp and golden, about 1 to 2 minutes. Remove from oil, and drain again on the paper bag. Sprinkle with salt, and serve.
More about "french fries recipes"
10 BEST FRENCH FRIES RECIPES | YUMMLY
HOW TO MAKE HOMEMADE FRENCH FRIES—RECIPE WITH PHOTOS
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve Your Homemade French Fries. To serve, pile the homemade French fries onto a platter or into a bowl. If you've made a particularly large batch for a crowd, consider serving them on a layer of brown butcher paper in the middle of the table—it's heaps of fun.
5-STEP EASY GARLIC BAKED FRENCH FRIES RECIPE – BRING ON ...
HOMEMADE FRENCH FRIES - HOW TO MAKE HOMEMADE FRENCH FRIES
SIMPLE & DELICIOUS ALLERGY-FRIENDLY RECIPES - THE PRETTY BEE
CRISPY HOMEMADE FRENCH FRIES — ETHAN
FRENCH FRIES - DASSANA'S VEG RECIPES
OVEN-ROASTED FRENCH FRIES — SPICY, CRISPY, DELICIOUS!
HOW TO MAKE CRISPY FRENCH FRIES: THE SECRET REVEALED
BEST FRENCH FRIES RECIPES AND IDEAS - FOOD.COM
22 RECIPES FOR PEOPLE WHO REALLY, REALLY LOVE FRENCH FRIES
AIR FRYER FROZEN FRENCH FRIES – TASTY OVEN
24 DELICIOUS THINGS TO MAKE WITH FROZEN FRENCH FRIES ...
CRISPY AIR-FRYER FRENCH FRIES RECIPE | EATINGWELL
7 WAYS TO USE UP LEFTOVER FRENCH FRIES - SALVAGE SISTER ...
BAKED FRENCH FRIES (SO CRISPY!) - KRISTINE'S KITCHEN
FRENCH FRY RECIPES : FOOD NETWORK | FOOD NETWORK
EASY AIR FRYER FRENCH FRIES RECIPE - HOW TO MAKE AIR FRYER ...
FRENCH FRIES (THE BEST) | RICARDO
THE 13 BEST LOADED FRENCH FY RECIPES NOBODY CAN RESIST
HOMEMADE FRENCH FRIES (FIVE GUYS COPYCAT) | LEARNING TO ...
31 TRADITIONAL FRENCH RECIPES – THE KITCHEN COMMUNITY
70+ FRENCH FRIES RECIPE - HOMEMADE FRENCH FRY RECIPES ...
23 FRENCH FRY DIPPING SAUCE RECIPES - DELISH.COM
HOMEMADE FRENCH FRIES (BAKED OR FRIED) - TASTES BETTER ...
PERFECT FRENCH FRIES: ITERATION 1 RECIPE - SERIOUS EATS
15+ BEST FRENCH FRY RECIPES | MYRECIPES
10 BEST LEFTOVER FRENCH FRIES RECIPES | YUMMLY
BASIC BAKED FRENCH FRIES | IDAHO POTATO COMMISSION
FRENCH FRIES - RECIPES & THE DIFFERENT TYPES OF FRIES
9 HOMEMADE CRISPY FRENCH FRIES RECIPES - TASTY
THE BEST HOMEMADE FRENCH FRIES - THE COUNTRY COOK
LOADED FRENCH FRIES - TOPPED WITH CHEESE, BACON, & RANCH ...
FRENCH FRIES ON THE BLACKSTONE - THERESCIPES.INFO
FRENCH FRIES - WIKIPEDIA
PERFECT FRENCH FRIES RECIPE | LEITE'S CULINARIA
CRISPY BAKED FRENCH FRIES (OVEN FRIES) - MOM ON TIMEOUT
FRENCH FRIES RECIPE | HOW TO MAKE FRENCH FRIES | FRENCH FRIES
PERFECT THIN AND CRISPY FRENCH FRIES RECIPE
HOW TO MAKE RESTAURANT-QUALITY FRENCH FRIES AT HOME ...
PERFECT FRENCH FRIES - THE PIONEER WOMAN – RECIPES ...
FRENCH FRIES RECIPES | ALLRECIPES
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #side-dishes #potatoes #vegetables #finger-food #holiday-event #kid-friendly #low-fat #deep-fry #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #independence-day #healthy-2 #low-in-something #superbowl #presentation #served-hot #technique #from-scratch #labor-day
You'll also love