Easy Fast Food Style Fries Recipes

Steps:

• Heat grill to medium-high heat.
• Line disposable foil pan with crumpled nonstick foil.
• Spread FRIES onto bottom of prepared pan. Place pan on grill grate.
• Grill 15 to 19 min. or until FRIES are heated through, stirring after 10 min.

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.

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.

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
• Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
• Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Steps:

• 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!

Steps:

• 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.

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Steps:

• Working quickly, remove the fries from the cold water, and drain off as much water as you can without breaking the fries. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts of clean, cold water, and add the vinegar. Bring to a low boil for 6 minutes. The fries should be cooked through but not falling apart. Remove the fries with a slotted spoon or spider onto a baking sheet fitted with a paper-towel-lined rack. Cool and dry the potatoes on the rack.
• Once the potatoes are cool and dry, prepare your deep fryer. Heat the 3 quarts of canola oil in a large Dutch oven (at least a 5 quart). Attach a candy thermometer to the side of the fryer, and heat until the gauge reads 395. Working in three batches, add the fries to the oil, and cook for 1 1/2 minutes. Using a slotted spoon or spider, remove the fries and place on another baking sheet fitted with a paper-towel-lined rack. Repeat with the rest of the fries until all of them have been blanched in the oil for 1 1/2 minutes.
• Let the fries cool and dry on the rack for 1 hour, and then gently place them in a large, plastic food-storage container, being careful not to break the fries. Cover, and freeze overnight. Cool, strain and reserve the canola oil.
• The following day, reheat the reserved canola oil in the Dutch oven. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 395. Working in three batches, add the fries to the oil, and cook until the fries are light golden in color, about 4 minutes. Agitate the fries with a slotted spoon or spider during the cooking process to ensure even cooking. Adding the fries will have lowered the temperature of your fryer but adjust as needed in order to maintain 375. (It is better for your fryer to be below 375 rather than over it.)
• Remove the fries from the oil into a metal bowl lined with paper towels. Season all over with kosher salt, and serve at once.

Steps:

• Peel the potatoes and slice them 1/4 inch thick into either flat rounds or traditional french fry shape.
• Heat vegetble oil in large frying pan until it is good and hot. Add potatoes, cooking until they become golden, then flipping them. Cook until they are the color you desire.
• Remove and place on a paper towel covered plate or lined bowl. Salt to taste, or use your favorite seasoning.

Steps:

• In a large skillet or frying pan, melt the butter and add a couple shakes of Season-All, mix well.
• Add the potatoes and move them around with a spatula until they are coated with enough of the seasoned butter. Add more Season-All if it looks like there's not enough.
• On medium-high heat, let the potatoes sit for about 4-5 minutes or until one side is browned and crispy.
• Turn the potatoes over and let them cook 4-5 minutes on this side too, add more Season-All if need be.
• Serve and enjoy! Add more Season-All, plain salt, or pepper to taste.

Steps:

• Prepare french fries according to package directions (bake or fry, your choice!).
• Combine remaining ingredients in a small bowl.
• Pour cooked french fries in a large bowl and pour garlic mixture over. Toss well; add additional salt if desired, and serve!