BEST EVER FRENCH FRY SEASONING (POMMESGEWüRZ)
Next time you make a batch of hot fries (whether cooked in the oven, air fryer, or deep fryer), toss them in this homemade German-style French Fry seasoning or Pommesgewürz! It transports me straight back to the public pool in Mertesdorf, Germany, where I used to order a big cone full of these with lots of mayo (or ketchup if you'd like)!
Provided by dirndlkitchen
Time 5m
Number Of Ingredients 7
Steps:
- Yes, it's a no-brainer. Simply combine all ingredients in a glass jar or airtight container and store away from light or any heat sources. This way it will stay fresh for 1 to 3 years.
Nutrition Facts : Calories 48 kcal, Carbohydrate 7 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 27911 mg, Fiber 5 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
BAKED POMMES FRITES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 side servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F.
- Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp. Just before cooking, drain water and place on paper towel, pat dry.
- Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
- Remove from oven, allow to cool for 1 or 2 minutes and serve.
POMMES FRITES
Steps:
- Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
- Preheat a deep pot of oil to 325 degrees F.
- For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
- Raise the temperature of the oil to 375 degrees F.
- For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
- Serve with favorite dipping sauce.
- Mix all ingredients together.
- Mix all ingredients together
BISTRO POMMES FRITES
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
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
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
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.
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
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