Fries With Parsley Butter Recipes

STEAK FRITE WITH SKIN-ON-FRIES AND ROASTED GARLIC BUTTER

Steak Frite with Skin-on-Fries and Roasted Garlic Butter image

Provided by Food Network

Time 22m

Yield 1 serving

Number Of Ingredients 17

Ingredients

1 ounce balsamic vinegar
1/2 ounce olive oil
Pinch kosher salt
Pinch ground black pepper
1 tablespoon chopped parsley, plus 1 tablespoon
5 ounce sirloin steak, pounded into scallopini (can substitute round, London broil, or butt)
10 ounces skin-on french fries
2 tablespoons grated Parmesan
4 tablespoons Roasted Garlic Butter, recipe follows
4 ounces butter, room temperature
1 ounce olive oil
2 tablespoons pureed roasted garlic
2 tablespoons chopped basil
1 teaspoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon chopped parsley

Steps:

Preheat a fryer to 360 degrees F.
Combine balsamic vinegar, olive oil, salt, pepper, and 1 tablespoon parsley. Add steak and marinate for at least 2 hours.
Pan sear or grill marinated sirloin over high heat for 45 seconds on both sides and cut into 1/4-inch strips.
Fry skin-on fries until very crisp. Drain on a paper towel-lined plate. Toss fries and sirloin together with garlic butter, Parmesan, and remaining chopped parsley.
Using the back of a fork, blend all ingredients together until evenly distributed.

POMMES FRITES WITH PARSLEY BUTTER

Pommes Frites with Parsley Butter image

Provided by Tyler Florence

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1/2 gallon vegetable oil
8 medium Idaho potatoes, peeled
Sea salt
1/2 cup (1 stick) unsalted butter, cut in chunks
1/4 cup chopped flat-leaf parsley
2 garlic cloves, minced

Steps:

Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.
Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.
Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.
To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC

Bistro French Fries with Parsley and Garlic image

Categories Potato Side Bake Healthy Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
2 tablespoons canola oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced
Coarse salt

Steps:

Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

PARSLEY BUTTER

Parsley Butter image

Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 6

Ingredients

1/2 cup butter, softened
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon minced chives
1/4 teaspoon minced garlic
Dash pepper

Steps:

In a small bowl, combine all the ingredients. Refrigerate leftovers.

Nutrition Facts :

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