ROBBY'S DRYDOCK FRIES
Leggy Peggy told me I had to post more of Robby's secrets...so here's one of my favorite appetizers. The steak fries are drenched in a wonderful roast beef gravy (with a few tidbits of beef) and a yummy cheese sauce. Simple but scrumptious!!! Make this when you have leftover roast beef and gravy.
Provided by A Good Thing
Categories Roast Beef
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- You can always use frozen potatoes (baked), canned beef gravy (heated), and canned cheese sauce (heated) but it will be much better if you don't go that route and actually use the home-made stuff.
- To assemble: Place steak fries on an oblong plate, cover with beef gravy (it's even better if there are bits of beef thrown in) and cheese sauce.
- Give everyone a fork and knife and let them eat right off the platter. It's great fun! (:.
DUCK FAT FRIES
Provided by Guy Fieri
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
- Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
- Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
- Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
- Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
- Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.
RED ROBIN PARMESAN GARLIC FRIES RECIPE
Provided by Katie Clark
Time 5m
Number Of Ingredients 7
Steps:
- Preheat oven to the temperature the bag indicates.
- Toss fries in a large bowl with oil, paprika, and seasoned salt until covered.
- Lay fries in a single layer on a baking sheet, and bake according to instructions on the package
- When there are five minutes left on the timer, melt butter in a skillet on the stove.
- Add garlic and cook over low heat until fragrant.
- Place fries in a bowl and cover with garlic butter mixture.
- Make sure the butter has cooled slightly and then toss with parmesan cheese.
TRIPLE-COOKED FRIES
Steps:
- Cut the potatoes into strips approximately 1/2 to 3/4 inch wide and 1/2 inch thick. As you cut them, submerge them in a bowl filled with cold water to prevent oxidizing (turning color).
- Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water until fork-tender, 10 to 12 minutes. Lift the potatoes from the water and spread out on a paper towel-lined baking sheet. Pat the potatoes dry, replace the original layer of paper towels with dry paper towels, and refrigerate for at least 15 minutes.
- Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat.
- Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches. Chill the potatoes again for about 15 minutes.
- While the potatoes chill, raise the heat under the fat or adjust the thermostat on the fryer and heat the fat to 375°F.
- Fry the chilled potatoes again until golden brown and crispy, 4 to 5 minutes, working in batches and letting the fat regain its heat between each one. Use tongs or extra-long chopsticks to break the potatoes apart, if necessary, and turn them in the fat so that they brown evenly.
- With a slotted spoon, transfer the fries to a shallow bowl. Add the parsley and toss to mix. Season with salt and serve warm.
OLD BAY® FRIES
My version of our local Chickie & Pete's Restaurant Crab Fries. No crab meat is in the recipe, just the seasoning. These were created for the customers missing crabs in the months crabs were not available.
Provided by What's for dinner, mom?
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss French fries and oil together in a large bowl. Add 2 tablespoons seafood seasoning and toss to coat. Place on the prepared baking sheet.
- Bake in the preheated oven until crispy, 35 to 45 minutes.
- While fries are baking, make the cheese sauce by combining milk and seafood seasoning in a heavy-bottomed saucepan over low heat. Add cheese when milk begins to steam and little bubbles begin to form around the edges. Stir gently and frequently until all cheese is melted. Serve immediately on the side as a dipping sauce with hot fries.
Nutrition Facts : Calories 431.4 calories, Carbohydrate 38.8 g, Cholesterol 36.3 mg, Fat 25.9 g, Fiber 3.4 g, Protein 12.2 g, SaturatedFat 10.2 g, Sodium 1653 mg, Sugar 1 g
SPICY CLASSIC HOME FRIES
Steps:
- Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander.
- Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate.
- Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.
HOMEMADE CRISPY SEASONED FRENCH FRIES
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.
Provided by Cassie
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
- Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g
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