HAND-CUT FRENCH FRIES
Provided by Food Network
Time 20m
Yield 6 to 8 servings as a side dish
Number Of Ingredients 11
Steps:
- Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
- In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
- Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot.
BEST BAKED FRENCH FRIES
The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!
Provided by Life Tastes Good
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
- Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g
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
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 2
Number Of Ingredients 3
Steps:
- 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
FRENCH FRIES WITH HOMEMADE KETCHUP
Make and share this French Fries With Homemade Ketchup recipe from Food.com.
Provided by Mebriella
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the ketchup:.
- In a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne.
- Bring to a boil, stirring occasionally, then reduce the heat to very low.
- Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often).
- Transfer the ketchup to a small bowl and let cool.
- Cover and refrigerate for at least 1 day or up to 3 weeks.
- French fries:.
- Peel the potatoes and cut each one lengthwise into slices 1/3 inch thick.
- Cut the slices lengthwise into sticks 1/3 inch thick.
- Spread out 3 kitchen towels.
- Scatter the potatoes over the towels and roll them up.
- Let stand for 30 minutes to allow most of the moisture to be absorbed.
- In a deep fryer or large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches and heat to 325°F on a deep-frying thermometer.
- Working in 4 batches, fry the potatoes until just tender but not brown, about 3 minutes.
- Using a large skimmer or the deep fryer's basket, transfer the potatoes to a baking sheet lined with several layers of paper towels to drain.
- Between batches, let the oil return to 325°F and use a skimmer to remove any potato bits that remain in the oil.
- Let the potatoes cool for at least 15 minutes or up to 2 hours.
- Reheat the oil in the fryer to 375°F
- Fry the potatoes again in 4 batches until they are a deep golden brown and crisp, 3 to 4 minutes per batch.
- Transfer the potatoes to a baking sheet lined with fresh paper towels and season with kosher salt and black pepper.
- Serve immediately, with the ketchup alongside.
Nutrition Facts : Calories 267, Fat 0.7, SaturatedFat 0.1, Sodium 1007.9, Carbohydrate 60.4, Fiber 7.9, Sugar 15.9, Protein 7.1
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