FRENCH FRIED POTATOES
These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.
Provided by Lorelei Rusco
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 48.9 g, Fat 33.2 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 305.3 mg, Sugar 18.1 g
ROASTED FRENCH-STYLE POTATOES
Something a little different from the usual oven fries. I first had these at a tiny restaurant in Montreal and really wanted to replicate their recipe; it's not exactly the same but fairly close. I hope that you enjoy them as much as I do.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Peel and cut the potatoes into 1/2-inch strips.
- Fill a medium bowl with cold water and soak cut potatoes for 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and spray with cooking oil.
- Remove the potatoes from the water and dry well.
- Combine white wine, oil, thyme, garlic, salt, and pepper in a bowl and mix well. Add potatoes and toss to coat. Spread out potatoes on the prepared baking sheet in a single layer without touching.
- Roast in the preheated oven for 15 minutes. Turn and continue roasting, turning occasionally, until potatoes are golden brown, an additional 15 to 20 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 38.4 g, Fat 13.7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 595.3 mg, Sugar 1.8 g
FRENCH POTATOES
Make and share this French Potatoes recipe from Food.com.
Provided by sophie fourrier
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut the potatoes in slices. Rinse and pat dry.
- Put the oil in a frying pan on medium heat. Cut the garlic in very small pieces and fry it for 30 seconds.
- Then add the potatoes and thyme. Stir from time to time to prevent burning. After 10 minutes, put a lid on the pan and let cook for another 15 minutes. The potatoes are cooked when tender.
Nutrition Facts : Calories 307.4, Fat 7.1, SaturatedFat 1, Sodium 19.3, Carbohydrate 56.1, Fiber 7.1, Sugar 2.5, Protein 6.5
POTATOES, OLD FRENCH STYLE
Make and share this Potatoes, Old French Style recipe from Food.com.
Provided by Imagenie
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Wash and cut potatoes in quarters. Leave skins on.
- Parboil the potatoes in boiling water for 3 to 5 minutes. Drain.
- Mix flour, 1/4 cup oil, and remaining ingredients in a large bowl. Add potatoes and toss to coat.
- Place in a buttered baking dish and drizzle a little more oil on the top.
- Bake 20 to 25 minutes, or until nicely browned and tender, stirring halfway through cooking time.
Nutrition Facts : Calories 229.2, Fat 11.6, SaturatedFat 1.6, Sodium 10.8, Carbohydrate 28.9, Fiber 3, Sugar 2.5, Protein 3.4
FRENCH POTATOES
This is a no-fuss microwave potato dish that really makes a hit. I serve it for special occasions, as well as any old time. It's from the book MICROWAVE COOKING by Beverley Piper.
Provided by Recipewrestler
Categories Potato
Time 24m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the potato slices to soak in cold water.
- Put the onion rings into a bowl.
- Cover with plastic wrap, and pierce.
- Microwave on HIGH for 1 minute.
- Grease a five cup casserole dish with a little of the butter.
- Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes.
- Season each layer with salt and pepper.
- Pour the milk over the potatoes and dot with the rest of the butter.
- Sprinkle the top with paprika.
- Cover with plastic wrap, and pierce.
- Microwave on HIGH for 13 minutes.
- Rotate half-way through cooking time.
- Allow to stand, covered, for 5 minutes before serving.
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- Casserole. Gratin Dauphinois. GAP, France. 4.4 (41) MAIN INGREDIENTS. Potatoes. Créme fraîche fluide d'Alsace. Butter. Pair with. Chénas Côte de Brouilly Côtes de Castillon Crozes-Hermitage rouge.
- Cheese Dish. Tartiflette. SAVOIE, France. 4.5 (39) MAIN INGREDIENTS. Reblochon. Potatoes. Onion. Bacon. White Wine. Pair with. Apremont Altesse.
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- Gratin Dauphinois. The gratin dauphinois used to be a meal for the poor. Potatoes and heavy cream combined over a fire, this simple and hearty meal is filling and delicious.
- Frites (fries) French fries, or frites as they are called in French, are actually Belgian. Since Belgium is on the French border, and French is an official language in Belgium, the confusion arose.
- Lyonnaise Potatoes. Lyonnaise potatoes involves of sliced potatoes that are pan fried and sautéed in butter with parsley. Bacon lardons and thinly sliced onions are also sometimes added to the recipe.
- Tartiflette. If you like cheese and potatoes, there is nothing not to like about a tartiflette. This hearty meal has copious amounts of reblochon cheese and bacon lardons topped onto sliced potatoes, and is local to the Alpine region of France.
- Raclette. Another cheesy dish that comes from the French and Swiss Alps is the raclette. After a long day of skiing (and even if you haven’t been skiing), sit down and share a raclette with family and friends.
- Mushroom and Potato Gratin. If plain potatoes in a gratin seems a little boring, add in some mushrooms to vary the flavor. You can choose any type of mushroom to add to the dish, but I usually use white button or cremini (brown) mushrooms.
- Potato egg scramble. Known as oeufs brouillés, scrambled eggs are a grand classic in French cuisine. They can be cooked in under 10 minutes and can be as hard or soft as you wish.
- Pommes Aligot. If you are visiting France in winter, you have to make it a point to try some pommes aligot. It is a dish made from cheese blended into mashed potatoes, with plenty of cream and crushed garlic mixed in.
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