French Fries With Homemade Ketchup Recipes

Steps:

• For the red wine fries: Combine the potatoes, red wine, salt and sugar in a medium pot and bring to a boil. Par-cook the potatoes for 13 minutes to soften. Immediately turn off the heat. Let the potatoes cool completely in the wine, then strain and pat dry with paper towels. Slice the potatoes into 1/2-by-1/2-by-2 1/2-inch fries.
• For the cabernet ketchup: Add the cabernet to a small saucepan, bring to a simmer and reduce to 1/4 cup, 10 to 15 minutes. Stir in the grapeskin flour and the ketchup. Remove from the heat and set aside to cool completely.
• In a heavy-duty pot, preheat 3 inches of canola oil to 250 degrees F. Blanch the potatoes in the preheated oil for 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Raise the oil temperature to 350 degrees F and fry the potatoes a second time until crispy, about 3 minutes. Drain on paper towels and season with salt immediately.
• Serve the red wine fries with the cabernet ketchup.
• For the red wine fries: Combine the potatoes, red wine, salt and sugar in a medium pot and bring to a boil. Par-cook the potatoes for 13 minutes to soften. Immediately turn off the heat. Let the potatoes cool completely in the wine, then strain and pat dry with paper towels. Slice the potatoes into 1/2-by-1/2-by-2 1/2-inch fries.
• For the cabernet ketchup: Add the cabernet to a small saucepan, bring to a simmer and reduce to 1/4 cup, 10 to 15 minutes. Stir in the grapeskin flour and the ketchup. Remove from the heat and set aside to cool completely.
• In a heavy-duty pot, preheat 3 inches of canola oil to 250 degrees F. Blanch the potatoes in the preheated oil for 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Raise the oil temperature to 350 degrees F and fry the potatoes a second time until crispy, about 3 minutes. Drain on paper towels and season with salt immediately.
• Serve the red wine fries with the cabernet ketchup.

Steps:

• Preheat oven to 200 degrees F.
• Rinse potatoes under hot tap water and drain well. Dry the potatoes between several sheets of paper towels.
• In a 12-inch skillet over medium heat, add the oil and heat to 360 degrees F. Add the potatoes and fry until golden brown and crisp. Drain the fries on a baking sheet lined with a paper grocery bag or paper towels and sprinkle with salt, to taste. Keep the fries warm in oven until ready to serve. Transfer the potatoes to a serving bowl and serve with Creamy Ketchup Dipping Sauce

Steps:

• To make the fries: Preheat the oven to 350 degrees F.
• Peel the potatoes and cut into desired French-fry size. Place in a plastic bag along with the oil and shake until potatoes are evenly coated. Coat a baking sheet with nonstick spray. Put the potatoes on the baking sheet in a single layer and sprinkle with cayenne and black pepper.
• Bake, turning potatoes once, until golden brown, about 20 to 25 minutes.
• Meanwhile, to make the ketchup: Stir all ingredients together in a small bowl and set aside. If you like it chunky serve as is. If you don't want the ketchup chunky, put ingredients into a food processor to puree.
• When the fries are done, sprinkle with salt and serve immediately with the ketchup.

Steps:

• Preheat the oven to 350 degrees F.
• Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).
• Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.
• Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone.
• Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries".

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.