Homemade Ribbon Fries Recipes
HOMEMADE RIBBON FRIES
Serve these ribbon fries as you would potato chips, as a nibble with cocktails, alongside a sandwich, or as a side to a main course such as roast chicken.
Provided by Michel Richard
Categories Sides
Time 40m
Number Of Ingredients 2
Steps:
- Pour enough oil to reach a depth of 2 3/4 inches in a deep fryer or a large, deep pot. Do not overfill the fryer or pot as the oil will bubble up when the potatoes are added. Heat the oil to 325°F (163°C). Line a baking sheet with a paper bag cut open or with a wire cooling rack and place it next to the stove.
- Meanwhile, set up a turning vegetable slicer with the straight blade. Cut off both ends of a large baking potato and attach one end of the potato to the grip at the end of the handle; the other end of the potato should sit flush against the blade. Turn the handle, pushing toward the potato with gentle pressure. The potato will rotate through the blade, forming extremely long ribbons of potato.
- Place the potatoes on paper towels and pat dry; they should be very, incontrovertibly dry before they go into the hot oil, as any residual moisture will cause the oil to bubble up and spatter even more.
- Carefully add some of the potato ribbons to the hot oil, working in batches. Add only enough potatoes to make a layer that is no more than 2 inches thick. Fry the potatoes until they are golden brown on the bottom. Using long tongs, gently turn the potatoes over. Continue to fry until the potatoes are evenly browned and crisp, about 6 minutes total, depending on the thickness of your ribbons.
- When the ribbon fries are done, use tongs to carefully lift them onto the paper bag or rack to drain. Serve the ruffles on a platter with a generous sprinkling of fleur de sel.
Nutrition Facts : ServingSize 1 portion, Calories 292 kcal, Carbohydrate 67 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 2 g
QUICK & CRISPY HOME FRIES
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
- Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
- As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 101.1 g, Cholesterol 15.3 mg, Fat 19.8 g, Fiber 7.4 g, Protein 12.1 g, SaturatedFat 5.6 g, Sodium 146.9 mg, Sugar 3.8 g
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