Baked Sesame Fries Food

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TOFU FRIES WITH SESAME



Tofu Fries with Sesame image

Fried tofu fries with spicy brown mustard and sesame. Excellent for appetizer.

Provided by Hungarian

Categories     Appetizers and Snacks

Time 1h15m

Yield 4

Number Of Ingredients 5

1 (12 ounce) package firm tofu
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons sesame seeds
¼ cup spicy brown mustard

Steps:

  • Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
  • Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 6.4 g, Fat 14 g, Fiber 0.9 g, Protein 8.9 g, SaturatedFat 2.1 g, Sodium 200.9 mg, Sugar 0.4 g

BEST BAKED FRENCH FRIES



Best Baked French Fries image

The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!

Provided by Life Tastes Good

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
¼ cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
  • Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
  • Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g

BAKED FRENCH FRIES



Baked French Fries image

Provided by Cooking Channel

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 2

2 pounds Yukon gold potatoes
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment paper. Slice the potatoes into a french fry shape. Toss in a bowl with the olive oil to lightly coat. Arrange on the prepared baking sheet, so that the fries are spread evenly.
  • Bake until golden brown, turning over halfway through, 25 to 30 minutes.

ASIAN STREET FRIES



Asian Street Fries image

Provided by Guy Fieri

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

4 russet potatoes (4 to 5-inches long), scrubbed and peeled
1 gallon water
2 tablespoons sambal oelek
3 tablespoons rice wine vinegar
1 tablespoon white vinegar
1 tablespoon granulated sugar
3 green onions, finely chopped
1 1/2 teaspoons soy sauce
1 teaspoon minced garlic
1/2 teaspoon minced ginger
2 quarts canola oil
Salt and pepper
1 teaspoon sesame seeds, toasted

Steps:

  • Cut the potatoes in 3/8-inch slices. Then stack cut pieces of potatoes and cut them into 3/8-inch square pieces. Submerge the potatoes in a large bowl of water and let sit for 30 minutes. This will help leach the excess starch from the potatoes and keep them from oxidizing.
  • While potatoes are soaking, prepare the sauce: Combine all ingredients in a nonreactive pan and heat over medium-high. Adjust heat to a simmer and reduce by half.
  • Heat a heavy stock pot with the oil to 325 degrees F over medium heat. (Use a candy thermometer to check the temperature.) Remove potatoes from the water and pat dry. Carefully add 2 handfuls of potatoes to the hot oil. There should be at least 1-inch of oil above the potatoes. Cook for 5 to 7 minutes or until potatoes are light brown. Remove potatoes, with a slotted spoon, shake off excess oil and place on a rack to cool. Repeat until all of the potatoes are par-cooked.
  • After all the potatoes have been par-cooked, heat oil up to 350 degrees F over medium heat. Add 2 handfuls of par-cooked potatoes, and cook for 2 minutes or until golden brown. Remove from oil, with a slotted spoon, shake off excess oil. Transfer potatoes to a serving bowl and season lightly with salt and pepper. Repeat this method until all potatoes are fried.
  • To serve: Drizzle sauce over hot fries and garnish with toasted sesame seeds.

BULGOGI KIMCHI FRIES



Bulgogi Kimchi Fries image

Provided by Food Network

Time P2DT3h30m

Yield 4 servings

Number Of Ingredients 25

2 cups pineapple juice
1 cup soy sauce
1/2 cup sugar
1/4 cup chopped garlic
1/4 cup sesame oil
1 medium yellow onion, sliced
2 pounds sliced rib eye steak
2 heads napa cabbage, chopped
1 cup sea or kosher salt
1 cup rice flour
2 cups Korean chile flakes
1/2 cup chopped garlic
1/4 cup ginger juice
1/4 cup salted fermented shrimp
1/4 cup toasted sesame seeds
2 medium carrots, julienne
2 bunches green onions, julienne
Oil, for frying
2 pounds frozen coated French fries
8 cups Cheese Sauce, recipe follows
1 cup gochujang
1/2 bunch green onions, chopped
3 cups heavy cream
2 cups half-and-half
2 pounds white American cheese, diced

Steps:

  • For the bulgogi: Combine pineapple juice, soy sauce, sugar, garlic, sesame oil, onion and 1 cup water in a large bowl and mix well until the sugar is dissolved. Add rib eye to a bowl, then pour marinade over top and let marinate, refrigerated, for 24 hours. Cook rib eye in a saute pan over high heat until fully cooked, about 5 minutes.
  • For the kimchi: Meanwhile, combine cabbage and salt and let set for 24 hours at room temperature.
  • Stir together rice flour and 1 cup water in a small bowl to make a slurry. Bring 2 cups water to a boil in a small pot, then add the slurry to the boiling water and mix until it comes to a boil again. Remove from the heat and let cool completely in the fridge.
  • Add Korean chile flakes, garlic, ginger juice, salted shrimp, sesame seeds, carrots and green onions to a medium bowl and mix well. Drain the liquid from the salted cabbage. Mix in the slurry until fully incorporated. Add the carrot and green onion mixture. Let set at room temperature for 24 hours, then refrigerate until ready to use.
  • For the bulgogi kimchi sesame fries: Bring oil to 350 degrees F in a deep-fryer.
  • Fry french fries until golden brown. Saute bulgogi and 1 pound kimchi together (save the remaining kimchi for another use). Pour over french fries. Pour Cheese Sauce over the top, then drizzle with gochujang. Finish with green onions.
  • Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted. Place in a warm water bath to hold.

BAKED SESAME FRIES



Baked Sesame Fries image

Serve up with your favorite dipping sauce. If you like to spice things up, use cajun spice instead of gomashio. From How It All Vegan cookbook.

Provided by Sharon123

Categories     Potato

Time 40m

Yield 2-4

Number Of Ingredients 3

4 -6 large potatoes, diced
3 tablespoons olive oil
2 tablespoons gomashio (toasted sesame seeds crushed with sea salt-Gomashio (Toasted Sesame Salt))

Steps:

  • Preheat the oven to 400*F.
  • Dice the potatoes to desired size and place in a bowl with some cold water. Let sit 5 minutes. Drain potatoes and toss with the oil and gomashio.
  • Lay potatoes on a non stick cookie sheet(or grease a regular cookie sheet with non stick cooking spray).
  • Bake 30 minutes, flipping after 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 747.3, Fat 20.9, SaturatedFat 3, Sodium 44.7, Carbohydrate 128.9, Fiber 16.2, Sugar 5.8, Protein 14.9

SPICY-SESAME OVEN FRIED POTATOES



Spicy-Sesame Oven Fried Potatoes image

These potatoes are a treat! I like them with chicken or burgers. Substitute peeled sweet Potatoes and follow the same recipe. I use my baking stone (covered with a piece of parchment paper). It seems to give a special crunch to the potatoes I say it serves 4 but if you love potatoes it may only serve 2

Provided by Bergy

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 medium potatoes, scrubbed,cut lengthwise into eighths
1 tablespoon vegetable oil (I like lite Olive oil)
2 tablespoons sesame seeds
1/2 teaspoon Hungarian paprika
1/2 teaspoon crushed fennel seed
1/4 teaspoon cayenne (or more)
1/4 teaspoon salt

Steps:

  • Pre heat the oven to 400F Place cut potatoes in a bowl or plastic bag Drizzle with the oil Mix together the sesame seeds, cayenne, paprika and fennel seeds Sprinkle over the potatoes and toss coating evenly.
  • Place wedges on a baking sheet bake for 20 minutes, turn and continue baking for 20 more minutes (check after 30 cooking time will vary due to different sized wedges) Sprinkle with salt& Serve.

Nutrition Facts : Calories 221.8, Fat 5.9, SaturatedFat 0.8, Sodium 159, Carbohydrate 38.6, Fiber 5.5, Sugar 1.7, Protein 5.2

OVEN-BAKED SESAME FRIES



Oven-Baked Sesame Fries image

These Oven-Baked Sesame Fries are sprinkled with a healthy amount of sesame seeds before they bake to get them nice and golden brown! This combination is simply divine as they complement each other in flavor, texture, and nutrition.

Provided by Renee Press

Categories     Breakfast     Dinner     Lunch

Time 30m

Number Of Ingredients 7

1 pound of russet or Yukon gold potatoes (unpeeled, cut into wedges)
1 Tablespoon of medium-high heat oil (avocado, grape seed, sunflower, etc.)
2 Tablespoons of sesame seeds
1 Tablespoon of potato starch (optional, but makes fries extra crispy)
1 Tablespoon of nutritional yeast (optional)
Generous pinch of salt (to taste)
Black pepper (to taste)

Steps:

  • Preheat oven to 425 degrees F. Lightly oil metal baking sheet, or cover with parchment paper. Toss potatoes in all ingredients until coated, if seeds don't stick, drizzle with a bit more oil.
  • Spread potatoes on the baking sheet in an even layer (the more room between the wedges the better) and bake for 20 to 25 minutes, flipping once halfway through, until potatoes are golden brown and crispy. Serve immediately with condiments of choice.

Nutrition Facts : Calories 311 kcal, Carbohydrate 46 g, Protein 8 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Sodium 17 mg, Fiber 7 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

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