TWICE-COOKED FRENCH FRIES
Provided by Suzanne Tracht
Categories Potato Side Fry Vegetarian High Fiber Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 2
Steps:
- Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
- Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.
THE BEST TWICE-COOKED CHIPS
Steps:
- Gather the ingredients.
- Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
- Place the chips in a colander and rinse under cold running water until the water runs clear.
- Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
- Drain the potatoes in a colander.
- Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
- Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips-about 2 handfuls-into the hot oil using a slotted metal utensil or deep-fry basket. Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
- Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
- Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
- Drain and season with salt. Serve immediately and enjoy.
Nutrition Facts : Calories 381 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 152 mg, Sugar 1 g, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 0 g
AIR FRYER FRENCH FRIES
Since I missed the whole Instant Pot® train, I had to make at least one air fryer recipe while they're still hot. And it doesn't get more classic than French fries; the generally accepted technique is pretty, dare I say, airtight, at this point, but I do have one extra trick in store! Finally, dip them in honey mustard, spicy ketchup, garlic aioli, or all 3 mixed together, like I did.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
- Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
- Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
- Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.
Nutrition Facts : Calories 107.6 calories, Carbohydrate 19.9 g, Fat 2.4 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 246.8 mg, Sugar 0.9 g
TWICE BAKED FRENCH FRIES
French fries baked, then drizzled with butter and seasonings and baked again. Crispy outside and soft inside. Yum!
Provided by Marie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread potatoes on lightly greased jelly roll pan and bake at 375° for 15 minutes.
- Drizzle melted butter over (use more if needed to coat all of the potatoes).
- Sprinkle liberally with salt and pepper, then add other seasonings as desired.
- Toss together to be sure all of potatoes are coated with butter and seasonings.
- Return to oven until potatoes are crisp and tender.
TWICE-COOKED RUSTIC FRIES
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Wash and gently scrub potatoes under cold running water to remove any excess dirt and thick skin. Poke with a fork to make holes all over - this allows the moisture to escape while baking. Drizzle with extra-virgin olive oil, season with salt and place into preheated oven. Bake for 35 to 40 minutes until a paring knife goes through cleanly but the potato is still firm to touch.
- Remove from oven and allow to cool so you can handle them. Cut into large wedges and lay out in a single layer to dry slightly before dusting with a little potato starch. Turn them over and dust again.
- Heat some oil in a large pot to 350 degrees F.
- Fry the potatoes in batches for 5 to 7 minutes until golden brown. Drain on paper towels and season with salt immediately.
DOUBLE FRIED FRENCH FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 3
Steps:
- Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
- Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
- Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.
DOUBLE-FRIED FRENCH FRIES
Steps:
- Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
- Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
- Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
- Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
- Raise heat of oil to 350 degrees F.
- Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
More about "twice cooked french fries recipes"
TWICE-COOKED FRENCH FRIES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (6)Author Suzanne TrachtServings 4-6
- Bring large pot of salted water to boil. Line large baking sheet with several layers of paper towels. Cut 1 potato lengthwise into 1/4-inch-thick slices. Stack 2 to 3 potato slices at a time and cut lengthwise into 1/4-inch-wide sticks. Cook potato sticks in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to paper-towel-lined baking sheet to drain. Repeat cutting, blanching, and draining remaining potatoes. Pat potato sticks dry with additional paper towels. DO AHEAD Can be made 4 hours ahead. Let stand uncovered at room temperature.
- Pour enough canola oil into heavy large pot to reach depth of 4 inches. Attach deep-fry thermometer to side of pot; heat oil to 350°F. Working in batches, add potato sticks to oil and fry until golden brown, about 6 minutes. Transfer to clean paper towels to drain. Sprinkle with salt and pepper. Serve immediately.
- TEST-KITCHEN TIP: For best results, serve each batch of fries immediately. If necessary, they can be kept warm on a rimmed baking sheet in a 300°F oven while the remaining potatoes are fried.
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