BISTRO POMMES FRITES RECIPE ( BISTRO FRENCH FRIES RECIPE )
TRADITIONAL FRENCH RECIPE: Do you want to know the secret to make the best bistro fries? Duck fat. A superior frying liquid that gives the potatoes a deep, meaty flavor. This is how the best fries in France are cooked. The most enduring story about french fries is that French fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French revolution. However, a reference exists in France from 1775 to
Provided by Uncut Recipes
Categories Side Dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- 01 - Heat Duck Fat and Oil in a large Dutch Oven over medium-high heat until a deep-fry thermometer reads 160C / 325F. 02 - Little by little, add the Potatoes and cook for about 5 minutes, or until pale and tender. 03 - Using a slotted spoon, transfer the Fries to a wire rack set over a baking sheet. 04 - Remove Dutch Oven from heat. 05 - Refrigerate the French Fries for 1 hour. 06 - Return Oil to medium-high heat until a deep-fry thermometer reads 200C / 400F. 07 - Again, in small batches, add the chilled Fries to oil and cook for about 3 minutes, turning occasionally until golden brown and crispy. 08 - Using a slotted spoon, transfer the Fries to a rack set over a baking sheet. 09 - Season with Salt. Serve hot.
Nutrition Facts : ServingSize 1 portion, Calories 230 cal, Fat 23 g
BISTRO POMMES FRITES
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
Steps:
- Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
- Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
- Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.
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
MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS
I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian? Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item - and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure!
Provided by French Tart
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Frites/Chips:.
- Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
- Moules/Mussels:.
- Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
- Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
- Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
- Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
- Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
- Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
- Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
- Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.
Nutrition Facts : Calories 1008.1, Fat 33.2, SaturatedFat 5.2, Cholesterol 140, Sodium 1752.7, Carbohydrate 94.7, Fiber 9.6, Sugar 6.8, Protein 68.3
POMMES FRITES
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Peel potatoes if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
- Heat oil in a large saucepan (at least 5 quarts) to 325 degrees. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color). Drain well; transfer to pans lined with paper towels to cool completely.
- Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.
FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES
This recipe originally called for sweet potato frites, but we are not fans of sweet potatoes, so alas the change. Make sure to time the cooking of the steak to when the potato frites will be done.
Provided by Deantini
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Potato Frites:.
- Preheat oven to 400 degrees.
- In bowl, toss potatoes with oil, thyme, salt and pepper.
- Arrange on foil-lined rimmed baking sheet.
- Bake, turning once, for 40 minutes or until tender inside and crisp outside.
- While potatoes cook, start the Bistro Steak.
- Bistro Steak On Garlic Croutes:.
- Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
- Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
- Roll edges in peppercorns to coat.
- In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
- Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
- Stir in red pepper, shallot, butter and any juices accumulated on plate.
- Cut steaks in half; place on croûtes.
- Pour sauce over top.
- Serve with Potato Frites.
Nutrition Facts : Calories 764.3, Fat 18.6, SaturatedFat 5.4, Cholesterol 94.8, Sodium 815, Carbohydrate 96, Fiber 7.5, Sugar 4.7, Protein 50
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- Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
- (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
- Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
- Add the fries to a dry bowl and toss them with the olive oil. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
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