BISTRO-STYLE FRIES
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Prep: Slice 2 pounds russet potatoes into fries, transferring to a bowl of tepid water as you go. Heat 2 inches of peanut or vegetable oil, shortening, lard, or a combination of fats in a deep wide pot over medium heat until a deep-fry thermometer registers 375 degrees F. Drain the potatoes and dry well.
- Fry: Add half of the potatoes to the pot and fry, stirring gently, until they soften and blister, 3 to 4 minutes (do not let them color). Remove with a slotted spoon or skimmer to a paper towel-lined baking sheet. Repeat with the remaining potatoes. Transfer to the freezer until firm, at least 1 hour.
- Refry: When ready to serve, reheat the oil to 375 degrees F over medium-high heat. Working in 4 small batches so the oil stays hot, fry the potatoes until golden brown, about 5 minutes. Transfer to fresh paper towels to drain. Season with salt.
- Salt 'em:
- Herb Salt
- Strip the leaves from a few rosemary and thyme sprigs. Pulse in a food processor until fine, then toss with coarse salt.
- Bacon Salt
- Pulse 3 slices cooked bacon in a food processor until fine; toss with 3 tablespoons coarse salt.
- Parmesan Salt
- Mix equal parts paprika, grated parmesan and coarse salt.
- Dip 'em:
- Smoky Ketchup
- Stir 1/2 to 1 minced chipotle pepper in adobo sauce into 1/2 cup ketchup. Add a splash of balsamic vinegar.
- Spicy Mayo
- Add a little Sriracha sauce (or other hot sauce) to 1/2 cup mayonnaise. Mix in the zest and juice of 1 lime.
- Zesty Mustard
- Mix 1/2 cup dijon mustard, a spoonful of horseradish and some chopped parsley.
BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC
Categories Potato Side Bake Healthy Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
- Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
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