Quick Skin On Fries Recipes

HAND-CUT FRENCH FRIES

Steps:

• Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
• In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
• Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot.

SKIN ON FRIES

Steps:

• Wash the potatoes thoroughly.
• Slice the potatoes length ways as thick as you want your fries to be. Cut the potato slices into french fries. You can choose your desired thickness.
• Place the fries in a bowl, and cover with water. Leave the potatoes to soak for up to 24 hours, or ideally at least 1 hour.
• Preheat your oven to 425 F / 220 C.
• Drain off the water, and pat the potatoes dry with a paper towel. Coat with oil and seasoning.
• Place the french fries on a baking sheet covered with parchment paper.
• Bake for about 20 minutes, or until crispy. Turn the fries once halfway through cooking to ensure an even result.

QUICK AND EASY HOME FRIES

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

QUICK SKIN-ON FRIES

Steps:

• Set oven control to broil.
• Scrub potatoes; cut lengthwise into eighths. Place potatoes, cut sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Brush lightly with oil. Sprinkle potatoes with half of the salt.
• Broil potatoes with tops about 3 inches from heat about 10 minutes or until potatoes begin to bubble slightly.
• Turn; brush lightly with oil and sprinkle with remaining salt. Broil about 5 minutes longer or until golden brown and tender.

QUICK SKIN-ON FRIES (LIGHTER RECIPE)

Steps:

• Set oven control to broil.
• Scrub potatoes; cut lenghtwise into eighths. Place potatoes, cut sides down, in ungreased jelly roll pan, 15 1/2x10 1/2 x1 inch. Spray lightly with cooking spray. Sprinkle potatoes with half of the salt.
• Broil potatoes with tops about 3 inches from heat about 10 minutes or until potatoes begin to bubble slightly.
• Remove from oven. Turn potatoes; spray lightly with cooking spray and sprinkle with remaining salt. Broil about 5 minutes longer or until golden brown and tender.

QUICK & CRISPY HOME FRIES

Steps:

• Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
• Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
• As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.