French Fries Pommes Soufflees Recipes

POMMES DE TERRES SOUFFLEES (PUFFED POTATOES)

Steps:

• Wash and peel potatoes.
• Cut into fries 1 1/4 inches wide by 1/8 inch thick.
• Soak potatoes in ice water, then drain and pat dry.
• Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket.
• Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry.
• Drain potatoes.
• Potatoes may be held at this point for frying later, or immediastely cooked.
• Heat deep fryer oil to 400°F.
• Put only enough potatoes in fryer to cover bottom of basket.
• Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.

POMMES FRITES (FRENCH FRIES)

Steps:

• Trim ends and sides of potatoes to form a rectangle. Cut potatoes into 1/4-inch sticks about 3 inches long. Put potatoes in bowl and cover with water. Heat about 3 inches of oil in large heavy pot to 325 degrees. Drain potatoes and dry thoroughly. Drop potatoes, about 1 cup at a time, into hot oil and fry for 5 to 6 minutes until tender and just starting to turn brown. Remove from oil with slotted spoon and drain on paper towels. Let cool. Heat oil to 375 degrees. Fry potatoes in batches as before for about 1 to 2 minutes until crisp and brown. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt, if desired and serve immediately.

AIR FRYER POMMES FRITES

Steps:

• 1. Preheat the air fryer to 380°F 2. Remove the French Fries from the bag and empty into a medium to large bowl 3. Pour 1 teaspoon olive oil over the top of the French Fries and toss the fries to coat them with the oil, then sprinkle with salt 4. Place an even layer of fries into the air fryer tray 5. Cook the fries at 380°F for 10 minutes 6. While the fries are cooking, make your seasoning mixture by combining grated parmesan cheese, shredded parmesan cheese, minced garlic, cajun seasoning, parsley, and kosher salt in a bowl 7. When the fries are finished cooking, remove the fries and place on a lined baking sheet 8. Sprinkle your seasoning mixture over the top of the fries 9. Use a spatula or tongs to serve 10. Enjoy!!!

FRENCH FRIES - POMMES SOUFFLEES

Steps:

• Working with 1 potato at a time, cut 1/4" off each side to square the potato into a rectangle, while peeling at the same time. Rest potato on a flat side. Using a paring knife, trim the potato into the shape of a football. Using a mandoline, slice lengthwise to 1/8" thickness and transfer to a bowl filled with cold water. Set two 6-qt. heavy-bottomed dutch ovens over 2 burners. Pour oil to a depth of 2" into both. Heat the first over medium-high heat until a deep-fry thermometer reads 320˚ and the second until a deep-fry thermometer reads 400˚. Drain potatoes and pat dry. Working in batches, add potatoes to the first pot and cook, maintaining a temperature of 275˚ (adding potatoes will cause temperature to drop) and flipping potatoes occasionally with a slotted spoon until they're blistered and translucent, about 5 minutes. Working in batches, transfer potatoes to the second pot and cook, flipping occasionally with a spoon and maintaining a temperature of 375˚, until potatoes are puffed and browned, about 5 minutes. Transfer pommes soufflées to a rack set over a rimmed baking sheet; season with salt and serve.

FRENCH FRIES

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.