Bistro Pommes Frites Recipes

BISTRO POMMES FRITES RECIPE ( BISTRO FRENCH FRIES RECIPE )

Steps:

• 01 - Heat Duck Fat and Oil in a large Dutch Oven over medium-high heat until a deep-fry thermometer reads 160C / 325F. 02 - Little by little, add the Potatoes and cook for about 5 minutes, or until pale and tender. 03 - Using a slotted spoon, transfer the Fries to a wire rack set over a baking sheet. 04 - Remove Dutch Oven from heat. 05 - Refrigerate the French Fries for 1 hour. 06 - Return Oil to medium-high heat until a deep-fry thermometer reads 200C / 400F. 07 - Again, in small batches, add the chilled Fries to oil and cook for about 3 minutes, turning occasionally until golden brown and crispy. 08 - Using a slotted spoon, transfer the Fries to a rack set over a baking sheet. 09 - Season with Salt. Serve hot.

BISTRO POMMES FRITES

Steps:

• Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
• Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
• Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.

POMMES FRITES

Steps:

• Peel potatoes if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
• Heat oil in a large saucepan (at least 5 quarts) to 325 degrees. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color). Drain well; transfer to pans lined with paper towels to cool completely.
• Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.

BISTRO STEAK FRITES

Steps:

• Trim a thin slice from each side of the long axis of each potato. Once each potato is "squared," slice it into 1/4-inch planks and then cut each plank into 1/4-inch fries. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
• Pour off water, spread potatoes onto kitchen towels, and thoroughly dry. Transfer potatoes to large bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
• Meanwhile, in heavy-bottomed 7 qt Dutch oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium heat to 325 degrees F.
• Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.)
• Transfer fries to thick paper bag or paper towels. Return oil to 325 degrees F and repeat with remaining potatoes. Reduce heat to medium and let fries cool while cooking steaks, at least 10 minutes.
• Combine all herb butter ingredients in medium bowl. Set aside. Heat vegetable oil in 12-inch skillet over medium-high heat until smoking.
• Meanwhile, cut your steaks in half. If your steaks are 1 1/4 to 1 3/4 inches thick, cut them in half vertically into small, thick steaks. If your steaks are thicker than 1 3/4 inches, cut them in half horizontally into two thinner steaks.
• Next, season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes.
• Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees F for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.
• Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to a thick unopened paper bag or paper towels. Return oil to 375 degrees F and repeat with remaining fries. Season fries with salt and serve immediately with steaks.