Pressure Cooker French Fries Recipes

Steps:

• 1. PREP/PREPARE
• 2. The two steps do not have to be performed one-after-the-other. You can pressure cook the fries several hours before using them. Simply take them from the pressure cooker, allow them to cool, and then put them in a sealed container in the fridge. Easy/Peasy.
• 3. To make this recipe, you will need a pressure cooker, and an air fryer. If you do not have an air fryer, no worries. Use your oven, just set the temps about 10 degrees higher.
• 4. Peels On or Off I prefer to leave the peels on my fries; however, if you choose to peel them, it will not impact the outcome of this recipe.
• 5. I think that the hot sauce really gives these fries a nice bit of tang. If you choose to leave it out, then after you toss the fries in the butter, sprinkle with a bit of salt, pepper, or other favorite spice.
• 6. Using salt, and vinegar in the pressure-cooking phase of this recipe helps to modify the starches on the outside of the taters, and aids in making them crispy.
• 7. Gather your ingredients (mise en place).
• 8. Cut the taters into 1/2-inch (1.25cm) sticks.
• 9. I tried several different thicknesses. If you cut them thinner, they will fall apart during the pressure-cooking phase of this recipe; make them thicker, and they will not get that nice creamy interior.
• 10. Add a rack to your pressure cooker, and fill with water to just below the wires, then add the salt and vinegar.
• 11. Add the taters to your steamer basket, and place on top of the rack.
• 12. Seal the unit, set the pressure to medium, and pressure cook the fries for 2 minutes.
• 13. As soon as the 2 minutes are up, quick release the steam (be careful), and remove the fries.
• 14. Toss them in the butter and hot sauce.
• 15. Add to the basket of your air fryer, set the temperature to 375f (190), and cook for 10 minutes.
• 16. After 5 minutes give the basket a shake or two.
• 17. After the 10 minutes are up, set the temperature to 400f (205f), and cook for 5 minutes.
• 18. After the 5 minutes, open the fryer, and check for crispiness. Continue to cook in 5-minutes intervals, until you get nice crispy fries. Mine cooked at 400f (205c) for 15 minutes, until I got what I wanted.
• 19. PLATE/PRESENT
• 20. Serve while nice and hot with some dipping sauce or just eat them plain. Enjoy
• 21. Keep the faith, and keep cooking.

Steps:

• Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
• Heat the oil in a deep-fryer to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
• Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
• When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Steps:

• Prepare your frying supplies in advance. Take a good skillet, with nice high sides, pour oil into it, leaving at least 2″ of pan side above the top of the frying oil. (If deep frying, allow at least 3″ above top of oil.) Place a metal rack over a cookie sheet or skillet to use as a draining rack (or you can use 2 paper towels on a plate, although the draining rack drains oil better and helps keep fries crispy). Peel, wash and cut potatoes into thick steak fries size planks Peel the whole potatoes. (If they need to be cleaned, wipe them clean with a dry paper towel. Do not run the potatoes under water.) Cut potatoes into planks at least ½" wide, then cut the planks into french fries at least ½" thick. What you want are essentially thick steak fries. Pressure cook on High Pressure for 2 minutes using Quick Release Add 1 cup of cold water, a teaspoon of coarse kosher salt, and ¼ teaspoon baking soda to the pressure cooker pot, stirring briefly. Place trivet or steamer rack inside. Place french fries in a single layer on top of the steamer. Cook at HIGH PRESSURE (10 PSI) for 2 minutes using QUICK PRESSURE RELEASE. (If you have a standardized stovetop pressure cooker, I would recommend pressure cooking the fries for 1 minute at 15 PSI, and immersing your cooker under cold water as soon as the minute is up.) Once pressure is released, remove the fries immediately from the pot Once pressure has been released, unlock and remove the lid, holding the lid at an angle over the bowl of the pressure cooker to allow any hot water to drop back into the pot, and shielding you from any residual steam. Remove the fries from the pressure cooker as quickly as possible, either individually with your tongs, or if you have a good oven mitt, you can grasp the steamer by its central prong and remove the pressure cooked potatoes all at once. Discard any potatoes that have fallen into the water and become waterlogged. Dab the pressure cooked potatoes dry with a paper towel If there is any surface water on the cooked fries, dab it gently away with a clean paper towel. Do NOT rinse the potatoes. Do NOT rub them. The surface of the french fries should be starchy and slightly tacky, and if you rub the potatoes too hard, you might remove this starchy layer, and your fries won't be as good. Heat frying oil to 350° F and add the fries to the oil Using medium high heat, heat your frying oil to approximately 350° F (175° C). If you're shallow frying or don't have a thermometer, you drop a bread cube into the oil, and if it turns brown within a minute, the oil is ready for frying. Using your tongs, gently place your fries into the cooking oil, taking care not to overcrowd the pan (there should be space between the french fries). Fry the French fries until they are a medium golden brown color If you are deep frying the french fries, they should be done in just a couple of minutes. If you are shallow frying the potatoes, do not move them for a couple of minutes - allow a crust to form on the bottom before flipping them to avoid breakage. Cook the french fries until all sides have a gorgeous medium golden brown color. Place the fully fried fries on the metal draining rack and sprinkle with salt When fries are ready, use the tongs to remove them from the oil and place them on the metal draining rack. Lightly sprinkle with salt. French fries are at their best when hot out of the frying oil, but if you are serving kids, you might want to wait a few minutes before serving. (The french fries should still be crispy and delicious even at room temperature.) Pressure Cooker French Fries Recipe

Steps:

• Preheat air fryer to 400°. Add potatoes to a large bowl; add enough ice water to cover. Soak for 15 minutes. Drain potatoes; place on towels and pat dry., Combine potatoes, oil, garlic powder, salt and pepper in second large bowl; toss to coat. In batches, place potatoes in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.