GARLIC-CHIVE BAKED FRIES
Yes, you do want fries with that-especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry., Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake 20-25 minutes or until lightly browned, turning once.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
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
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 (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.
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.
BELGIAN FRIES (POMMES FRITES)
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." There are other good frites recipes on Recipezaar; I'm including Ruth's for the sake of personal closure -- I can't NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth's unique is her call for older, starchy potatoes. As she says: "Never make fries with new potatoes.... It is imperative to use a starchy older potato for making real Belgian fries.... All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." She adds: "The size of the fries is a very personal matter. Experiment to find the size you like best." Adjust the frying time according to the thickness you prefer.
Provided by Belgophile
Categories Potato
Time 54m
Yield 4-6 serving(s)
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 oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2-1/2 to 3 inches long. Dry all the the pieces thoroughly in a clean dish towel. This will keep the 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 or 5 minutes per batch. They should be lightly colored but not browned. If fryer has a basket, simply lift it out to 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 the batches. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them.
- Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. 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 hot.
Nutrition Facts : Calories 1620.1, Fat 163.7, SaturatedFat 21.2, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6
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