Baked Pommes Fritespotatoes And Kid Friendly Dipping Sauces Food

BAKED POMMES FRITES

Steps:

• Preheat the oven to 450 degrees F.
• Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp. Just before cooking, drain water and place on paper towel, pat dry.
• Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
• Remove from oven, allow to cool for 1 or 2 minutes and serve.

POMMES FRITES

Steps:

• Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
• Preheat a deep pot of oil to 325 degrees F.
• For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
• Raise the temperature of the oil to 375 degrees F.
• For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
• Serve with favorite dipping sauce.
• Mix all ingredients together.
• Mix all ingredients together

BAKED POTATOES WITH ALL THE FIXINS

Steps:

• For the potatoes: Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake until they are cooked thoroughly and soft in the center, about 1 hour.
• For the fixins: Put the Cheddar, sour cream, bacon bits, butter cubes and chives in separate bowls to serve on top of the potatoes.

BELGIAN FRIES (POMMES FRITES)

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat oil to 325°F.
• Cut the potatoes into sticks 1/2 inch wide and 2-1/2 to 3 inches long. Dry all the the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
• When the oil has reached the desired temperature, fry the potatoes for 4 or 5 minutes per batch. They should be lightly colored but not browned. If fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between the batches. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them.
• Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and hot.