fries

Oven "Fries"

potatoes,

canola oil

Salt

Cooking spray

Poutine

salt

½ lbs cheese curds

cornstarch

tbsp (15 ml) water

tbsp (45 ml) unsalted butter

(30 ml) unbleached all-purpose flour

(10 oz) beef broth, undiluted

(10 oz) chicken broth, undiluted

pepper

Perfect French Fries

russet potatoes

Vegetable or peanut oil, for frying

Sea salt,

Ketchup and mayonnaise, mixed,

Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight). 

When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry. 

Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels. 

Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture. 

This is the way I learned to make french fries and they are good but a lot of work. I have found that pre-cooking is the key. I boil a couple of pounds of potatoes, let them cool and put them in the fridg. I pull out how much I want, peal them, cut them and fry at 350 in a couple of inches of oil. I keep boiled potatoes in the fridg and then use for multiple things. The key is to make sure you don't over cook the spuds in the first place. I can pull out a couple pre-cooked spuds , microwave, rice them and add butter and milk and I have homemade mashed potatoes. Great way to have real potatoes when you are cooking for one or two.

they are so good it makes you want to slap somebody.

My Mom taught me to make french frys this way over 50 years ago!!  The only way to make truly good french frys.

The 2-stage frying really is the secret, and so often overlooked!  I spice up my "fry sauce" with a little diced habanero, but otherwise I'd not change a thing!

I soak them in cold brine. The salt draws out some of the moisture. I've put the raw, cut french fries in my dehydrator for a few hours before cooking and they've turned out great. If you have a dehydrator, give it a try. Fast food restaurants use pre-dehydrated fries and that's where I got the idea to try at home.

Made these tonight.  My kids may never let me make the frozen/bake kind again!

I want to start making my own french fries. I am considering this would be a good fryer to use:  http://bit.ly/29DSDaT

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Peruvian Lomo Saltado Recipe by Tasty

vegetable oil, divided

lb sirloin steak,

salt,

black pepper,

½ red onion, sliced

tomato,

garlic,

aji amarillo paste

soy sauce

white vinegar

fresh cilantro, chopped

lb french fries, cooked, hot

white rice, cooked, for serving, optional

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.

Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.

Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.

Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.

https://vid.tasty.co/output/106044/landscape_480/1534872643

Double-Fried French Fries

(4 to 5-inches long) russet potatoes (about 2 pounds)

fine-grain sea salt

black pepper

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.

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.

I choose this recipe because I needed a good side dish to use for my final project in culinary. It turned out very good and I loved how they tasted. The only part I would change would be that you would have to put the fries in the fryer for longer so they could get more crunchy. But, as I was cooking it, I saw this and left them in for longer. 

A crisp alternative to french fries is deep-fried and made with real potatoes to perfection.

Although this recipe sounds awesome, you might want to research the oil he is using. You may want to use another after you find out what it all about.

Amazing! Perfectly crisp! Family loved them. I will definitely  use this recipe again!

We used Greek Seasoning and they turned out perfect!

These turned out beautifully and took the advice of the poster that said let the fries cool before the re-fry. They turned out excellent! My husband and boys ate them up. I also used peanut oil as it was all I had. Will make again for sure!!!

kljncm_9051924, what "gives" is called marketing.  As Emeril's popularity wanes and Guy's climb's, the "creator" of the recipe is changed to keep it on a front burner.  My grandmother made this with the following changes:  no thermometer, used cast iron skillet, used lard, used table salt.  Best darn fries ever.

We added garlic powder to the sprinkle after frying and it was grrreat!

I have made these three times now for guests. They are a huge hit!

Absolutely love. I don’t understand why more restaurants use this instead of frozen fries. 

https://www.foodnetwork.com/videos/double-fried-french-fries-0137122

The secret to these fries is that they're fried, cooled and fried again.

Kick your sweet potatoes up a notch with a spicy hit of chili and cayenne pepper! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Best Spicy Sweet Potato Fries 

sweet potatoes

olive oil

chili powder

cayenne pepper

Step 1: Preheat the oven to…

Step 2: Line a large baking…

Line a large baking sheet with parchment paper.

Step 3: Cut the sweet potat…

Cut the sweet potatoes into wedges about 3/4 inch thick.

Step 4: Place the sweet pot…

Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle evenly with the chili powder, cayenne pepper, salt, and black pepper, to taste. Use a rubber spatula to toss the sweet potatoes until they are evenly coated.

Step 5: Transfer the sweet…

Transfer the sweet potatoes to the baking sheet and arrange so there is as much space between the wedges as possible.

Step 6: Roast the sweet pot…

Roast the sweet potatoes on middle rack of oven for 12 minutes.

Step 7: Carefully flip the…

Carefully flip the sweet potatoes. Continue roasting until they are tender and slightly charred at the edges, 10-14 minutes.

Step 8: Check to see that s…

Check to see that sweet potatoes are done. Remove from oven or add time as needed.

Step 9: Serve immediately.

Pretty good. Maybe a bit more oil though.

mine always burn
want to learn how not to burn them

i have never tryed sweet potato so i decided to make some it was so delicious I'm making more today.

Turned out great. Made a large batch on Sunday and they kept well all week. Great item for meal prepping.

turned out okay, guess I just prefer regular potatoes for fries

Love sweet potatoes . . .love this recipe

the sweet potatoes were pretty good... imo much better without the spicy seasonings

https://gv.yummlystatic.com/K6G4tDFJR2aCXPSB2waj_Montage_Roasted_Sweet_Potato_Wedges_Spiced/K6G4tDFJR2aCXPSB2waj_Montage_Roasted_Sweet_Potato_Wedges_Spiced-hls.m3u8

Cooking video for Best Spicy Sweet Potato Fries  by Yummly on Yummly

Poutine made with leftover pulled pork, cheese curds and crispy french fries and covered with BBQ gravy. Great unique smoky poutine!

Pulled Pork Poutine With Bbq Gravy

potatoes

beef gravy

BBQ sauce

pork meat

cheese curds

Pulled Pork Poutine with BBQ Gravy

Wash the potatoes and cut into french fry sized sticks.

In a small pot or saucepan whisk together the gravy and bbq sauce. Warm the bbq gravy on medium heat.

Heat the pulled pork in a cast iron skillet on medium heat. Stir often. The pork will start to brown in some spots and crisp up a little bit.

Heat oil in a deep fryer to 350F. Add the potato sticks, in batches, to the hot oil. Fry until the french fries are cooked through and crispy on the outside. Drain and toss with a little salt.

Make the poutine by stacking some french fries on a plate. Spoon some pulled pork on the fries and top with cheese curds. Pour some gravy on top and serve immediately.

If you're a lover of extra crispy foods, chickpea fries are going to knock your socks off! Dunk this fiber-rich snack into a creamy, herbaceous, rosemary garlic aioli for the snack or appetizer of your dreams.

Chickpea Fries With Rosemary Garlic Aioli

chickpea flour (1.28)

water (0.00)

tsp salt (0.02)

garlic powder (0.02)

neutral oil for frying (1.92)

vegan mayo (0.29)

½ tbsp dried rosemary, finely minced (0.06)

garlic, finely minced (0.04)

lemon juice (0.18)

Chickpea Fries with Rosemary Garlic Aioli

To begin, lightly grease a medium (8x8) casserole dish with neutral oil of choice (we use a spray avocado oil). Set aside.

Then, whisk the chickpea flour, salt, and garlic together in a medium bowl. Once mixed, bring 2 cups water to a low simmer in a saucepan. Whisk in the dry ingredients. Continue to whisk until the mixture is smooth and thickened, about 3-5 minutes. Note: you should be whisking the whole time.

After the batter is quite thick (like porridge or polenta), transfer it to your greased casserole dish, then smooth it with a spatula (working quickly). Cover the dish with plastic wrap, press it down so it's touching the chickpea batter, then transfer the dish to your fridge and chill for 4 hours or overnight.

In the meantime, prepare your dipping sauce by finely mincing the rosemary or crushing it in a mortar and pestle. In a container, mix rosemary, minced garlic, lemon juice, and vegan mayo together. Taste and adjust seasonings as needed. Cover and transfer to your fridge.

After the chickpea batter has cooled, turn the dish upside down on a cutting board and knock the mixture out (you may have to pull it away slightly from the edges to break it free). Slice into ½-inch wide rectangle pieces.

Rosemary Garlic Aioli

Heat about 1 cup of neutral cooking oil in a pan over medium-high. You’ll know the oil is hot enough when you stick a wooden handle in and you see bubbles forming around it.

Fry the pieces for 2-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate. You may have to fry them in batches depending on how big your saucepan is.

Stovetop Frying

If you own an air fryer, lightly spray both the fries and air fryer with a neutral oil (we use spray avocado oil). Then, set the air fryer to 400°F if you have that option, and spread the chickpea fries out evenly in a single layer. We have an oscillating fryer, but we don&#039;t use it for this recipe.

Cook for about 5 minutes, flip the fries and cook for 5-7 minutes more (if it's looking dry, add a little more oil when you flip them). Again, you may need to cook them in batches depending on the size of your air fryer.

Serve chickpea fries immediately with a side of rosemary garlic aioli for a delicious appetizer or snack!

Air Fryer

Baked Sweet Potato "Fries"

sweet potatoes, peeled

brown sugar

kosher salt,

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

I sliced mine a bit thinner because we wanted a more crisp fry.We baked for the same amount of time. It worked beautifully! I also excluded the brown sugar as we were in the mood for a more savory flavor instead of the double sweet from the potato and the sugar.  Turned out perfect!

The sugar burned for after minutes at 450 degrees and after turning them I had a burned mess.  Also the recipe calls for too much salt. I will  probably try to make them again but modified.

Ina, great flavor on these fries but I can never get them crispy (but I like them soft too) !!  Thank you

I havent made these yet, but will next week.  Love Inas recipes!  Perhaps put a cooling rack in the baking pan then fries on top so the air can circulate and not get soggy.  Looking forward to making these, but no brown sugar, instead sprinkle with chili powder!  


Made this tonight for dinner and it was FABULOUS! 

Easy to make and there were barely any leftovers. It was a big hit with my dinner guests.

As I preheated the oven I preheated the roasting pan to 450.  I cut off the tips of the potato wedges to avoid burned ends, oiled, and seasoned the potatoes as directed.  Baking time was 30 minutes, turning once. The result was tasty but limp fries. Don't bother with really thin slivers -- just discard them.  For anyone considering making these, I recommend using less oil and preheating the pan. I really doubt that a crispy sweet potato oven fry can be achieved short of deep frying.  Serve with ketchup.  I'll stick with baking my sweet potatoes.

I really dislike the new web format as well.  How do you put recipes in sub-formats such as if it is a dip recipe...how do you get it into your "dip" folder?

https://www.foodnetwork.com/videos/baked-sweet-potato-fries-0228289

Ina Garten's Baked Sweet Potato Fries are a twist on burger joint classic.

Baked Sweet Potato Fries

Yucca Fries

fine sea salt

paprika

yucca

lime zested

In medium Dutch oven heat oil to 350 degrees F.

Place all spices in mixing bowl, and combine thoroughly.

Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.

Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.

Yucca needs to be boiled first, period. I learned this the hard way, buy following this recipe. I end up with hard inedible fries. Wasted my yucca. These instruction need to be modified.

if you cut yuca into 1/4 pcs (((Do boil only 5 to 7 mins)) if big pcs boil 25 to 30

I believe there is a disconnect here between the traditionalists and this recipe. Guy instructs to slice to 1/4 inch and fry, whereas traditionally the slices are pretty thick. If you boil a thin 1/4 inch slice for 20 mins as per the traditionalists, you will get mush. A nice thick slice will not have this problem. I read the reviews and decided to boil for "around 20 mins" or so using thick slices. 1/2 - 3/4 inch. I timed it to where it seemed not quite done for a boiled potato. Still firm enough to hold up to being fried. Turned out great!!!!

I boil them in salted water so they don't taste bland

so, i just tried boil vesus no boil. both are good, but boiling them gave the fries a lighter, less-dense texture. i like fries that are crispy on the outside and soft on the inside.

To the ones who wanted them boiled-forget it!  These are fried. (and I have had them both ways  You DON'T boil them first if you are going to fry them!  
    Even better are to slice them like potato chips (thin and fry them.  Delicious.

I am suprised he did not boil them ahead of time. I am from Miami where yucca is as ubiquitous as humidtity. I have never not boiled them nor seen it done. I was shown to cut out the center "vein" also. His yucca looked good but I wonder how the texture/taste was? BOIL the yucca and this is a good recipe.

This receipe is great. However, Guy failed to mention you need to BOIL the yucca before hand. My boyfriend is from Brasil and he told me to boil. I argued and said no... he was right.

I tried it as in the recipe and it was just great. No need to precook, and just your ordinary veggie peeler was fine. I also cut thin slices and they made great chips.

Forget the frozen fries! These homemade French fries come out perfectly golden and crisp and only use 1 teaspoon of oil…just another reason to love your air fryer.

Air Fryer French Fries

Nonstick cooking spray,

russet potato (about 6 ounces), unpeeled

salt and black pepper

Food Network Kitchen’s Air Fryer French Fries, as seen on Food Network.

Preheat an air fryer to 380 degrees F and spray the basket with nonstick spray.

Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.  

Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes. Remove and season with salt.

I used one large russet potato and had 2 layers in the air fryer.  Just shake it every 6-8 minutes until they look the way you like them. For me, it took an extra 10 minutes from what the recipe says for time.  Tasted great and I’ll make them often.

Great. I like to soak my cut fries in some cold water mixed with a little white vinegar for a few minutes and then pat them dry before I throw them in the air fryer.

The fries were dry and unevenly cooked in the air fryer. Do not recommend. Some things need to stick to the basics. A quick deep fry with a good draining never fails. 

Parboil is the way to go. I made some "naked" because I am on a very low salt diet, but I still should have tossed them in olive oil first. I made more with the salt and olive oil for the wife and kids, and they were delish.

I parboiled the fries as Anonymous suggested-great!

For even better taste and crispier fries on the outside, tender on the inside...parboil the cut fries in for 3 minutes.  Reduce cooking temp to 375 and time to 10 minutes.  

I will never buy frozen french fries again, this is simple and there’s nothing like a real fresh potato.

It was very tasty. I do recommend adding a little flour to the fries before cooking. 

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