MALT VINEGAR OVEN FRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 550 degrees F, or highest setting.
- In a large mixing bowl, toss potato wedges with oil and melted butter. Spread potatoes in a single layer on a cookie sheet. Roast potatoes 20 minutes, turning once, until deeply golden all over.
- Season with salt and sprinkle with malt vinegar. Pile fries into a basket or shallow dish, lined with brown paper.
AIR FRYER SALT AND VINEGAR FRIES FOR ONE
When you're home alone and don't want to run to the store or grab takeout, you can still have crispy fries with that salt and vinegar kick. You can double this recipe if you're in the mood for more.
Provided by Buckwheat Queen
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 1
Number Of Ingredients 4
Steps:
- Peel potato and cut lengthwise into 1/2-inch sticks. Rinse potato sticks under cold running water for a few seconds. Transfer to a large bowl. Add vinegar and just enough water to cover the potatoes. Let soak for 30 minutes.
- Preheat the air fryer to 320 degrees F (160 degrees C).
- Drain and pat the potatoes dry. Toss with oil, salt, and pepper in a bowl and transfer to the air fryer basket.
- Cook in the preheated air fryer until soft but not browned, about 16 minutes. Shake the basket and raise the temperature to 355 degrees F (180 degrees C). Air fry for 6 minutes, shake, and check for doneness. Cook until outsides of fries are crispy and browned, about 6 minutes more. Taste and adjust salt before serving.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 33.1 g, Fat 0.2 g, Fiber 2.9 g, Protein 3.8 g, Sodium 166.1 mg
SALT, VINEGAR AND CAYENNE FRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook fries to package directions on a cookie sheet. Combine salt and cayenne. Remove fries and toss with spicy salt, seasoning to your taste. Sprinkle with vinegar and serve fries immediately.
FRENCH FRIES
The effort is worth it for these perfect homemade fast-food-style French fries! By soaking the raw fries in cold water, you remove some of the starch, a technique I recommend for other interesting preparations in which you want the vegetal rather than the starchy component of the potato. (Try soaking potatoes in several turns of fresh, cold water and then stir-frying in a blistering wok with Sichuan peppercorns someday. Massively addictive!) Once destarched, the perfect French fry concept is straightforward, if laborious. As with making the best home fries, you want to start with an already-cooked potato. The interesting deviation here is that you parcook the potatoes in acidulated water first, give them a second blanching in hot oil and then freeze the fries at this stage. Once frozen, they are yours to cherish for months at whim - ready your clean, hot fry oil and sizzle away.
Provided by Gabrielle Hamilton
Categories snack, finger foods, project, appetizer
Time P2DT1h30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Working quickly, remove the fries from the cold water, and drain off as much water as you can without breaking the fries. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts of clean, cold water, and add the vinegar. Bring to a low boil for 6 minutes. The fries should be cooked through but not falling apart. Remove the fries with a slotted spoon or spider onto a baking sheet fitted with a paper-towel-lined rack. Cool and dry the potatoes on the rack.
- Once the potatoes are cool and dry, prepare your deep fryer. Heat the 3 quarts of canola oil in a large Dutch oven (at least a 5 quart). Attach a candy thermometer to the side of the fryer, and heat until the gauge reads 395. Working in three batches, add the fries to the oil, and cook for 1 1/2 minutes. Using a slotted spoon or spider, remove the fries and place on another baking sheet fitted with a paper-towel-lined rack. Repeat with the rest of the fries until all of them have been blanched in the oil for 1 1/2 minutes.
- Let the fries cool and dry on the rack for 1 hour, and then gently place them in a large, plastic food-storage container, being careful not to break the fries. Cover, and freeze overnight. Cool, strain and reserve the canola oil.
- The following day, reheat the reserved canola oil in the Dutch oven. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 395. Working in three batches, add the fries to the oil, and cook until the fries are light golden in color, about 4 minutes. Agitate the fries with a slotted spoon or spider during the cooking process to ensure even cooking. Adding the fries will have lowered the temperature of your fryer but adjust as needed in order to maintain 375. (It is better for your fryer to be below 375 rather than over it.)
- Remove the fries from the oil into a metal bowl lined with paper towels. Season all over with kosher salt, and serve at once.
SALT & VINEGAR FRENCH FRIES
I went to my Mom's and she was eating Salt & Vinegar Potato Chips. So when I got home I thought that might make a good French Fry. So this is my recipe. I hope you like it.
Provided by Rhonda E!
Categories Other Snacks
Time 4h25m
Number Of Ingredients 12
Steps:
- 1. Put the cut fries into the vinegar solution and add a tbsp. of oil and mix.
- 2. Cover and put in the fridge for at least 4 hours.
- 3. Bake at 400 degrees until golden brown.
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- Cut potatoes in large wedges lengthwise, and add to pot. Bring to a boil, and cook until a knife is inserted easily into wedges, but not falling apart, about 20 minutes. Drain water, and place potato wedges on a baking sheet lined with paper towels. Let stand uncovered at room temperature to dry, about 20 minutes. Use palm of hand to smash wedges without tearing them apart.
- Add oil to a large cast-iron skillet over medium-high, and heat to 350°F. Carefully place potatoes, in batches, in hot oil and cook until golden and crispy, about 5 minutes per side.Transfer to a plate lined with paper towels. Repeat with remaining potatoes. Drizzle with remaining 2 tablespoons vinegar; sprinkle with chives and remaining 2 teaspoons salt.
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- Peel or scrub the potatoes, then cut them lengthwise into ¼-inch-thick slices. Stack a few potato slices at a time and cut them into thin matchsticks.
- Put the potatoes in a large pot and pour in enough vinegar to cover them. Cook over medium-high heat for 10 minutes. Do not cook the potatoes for any longer than 10 minutes or they will become too soft and will not crisp up in the oven. Drain the potatoes in a colander but do not rinse them.
- Place the potatoes in a single layer on the prepared baking sheet. Sprinkle them with the nutritional yeast and salt (if using) to taste.
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