Classic French Fries Recipe By Tasty Food

FRENCH FRIES 3 WAYS RECIPE BY TASTY

Steps:

• Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
• Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
• In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
• Drain the fries, then dry completely using a kitchen towel.
• Cook the potatoes in the hot oil for 6-8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
• Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2-3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
• Serve the fries in cones of parchment paper topped with your sauce of choice.
• For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
• Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
• Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
• For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
• Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
• Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
• Enjoy!

PERFECT FRENCH FRIES

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

CLASSIC MOULES FRITES

Steps:

• In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
• Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)

Steps:

• MIX the BRINE in a 3 quart pot with an accompanying lid.
• PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter).
• PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible.
• PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
• FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F.
• PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat.
• FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds.
• TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes.
• SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven).
• SERVE french fries with your favorite condiment and ENJOY!

CLASSIC FRENCH FRIES

Steps:

• Preheat oven to 200 degrees.
• In a large dutch oven heat oil to 320 degrees.
• Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length.
• Place in a large bowl of cold water as you're slicing.
• Drain potatoes thoroughly, removing any excess water.
• When oil reaches 320 degrees, submerge the potatoes in the oil.
• Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
• Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees.
• Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
• Remove and drain on roasting rack.
• Season with kosher salt.
• Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.

ZESTY FRENCH FRIES RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper. Place a wire rack on top of the baking sheet.
• Arrange the fries in a single layer on the prepared baking sheet. Bake until golden brown, tossing halfway through, 25-30 minutes.
• In a small bowl, stir together the salt, garlic powder, onion powder, smoked paprika, cumin, chili powder, black pepper, and sugar.
• Add the cooked fries and the spice blend to a large paper bag. Fold the bag tightly to seal and shake until the fries are well-coated.
• Serve immediately.
• Enjoy!

CLASSIC FRENCH FRIES RECIPE BY TASTY

Steps:

• Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
• Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
• Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
• Increase the oil temperature to 375°F (190˚C).
• Return the fries to the hot oil and fry until golden brown and crispy, 3-5 minutes.
• Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
• Serve immediately.
• Enjoy!

HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
• In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
• Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
• Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
• Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
• Enjoy!

PERFECT FRENCH FRIES

Steps:

• Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
• Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325°F Line a baking sheet with paper towels and set aside.
• Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
• Increase the heat of the oil to 375°F.
• Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

BEST BAKED FRENCH FRIES

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.

CLASSIC FRENCH FRIES

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. Heat the oil to 325°F.
• Using a chef's knife or a mandoline, cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Divide the potatoes into batches of about 1 cup each.
• Fry the potatoes until lightly colored but not brown, 4 to 5 minutes per batch. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
• Heat the oil to 375°F. Fry the potatoes in 1-cup batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.

COPYCAT HARDEE'S SEASONED FRIES

Steps:

• Prepare batter.
• Combine seasoning mixture and store in a tightly covered container.
• Allow 1 tsp seasoning for each cup of prepared batter.
• Potatoes: Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
• Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 F oil (at least 2" deep) in an electric fry pan.
• Turn fries once to brown evenly.
• Remove with tongs to drain on paper towels.
• Serve at once.
• The batter can be repeated as needed to coat the frozen fries.
• Fajita Fries: Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.

RESTAURANT-STYLE FRENCH FRIES

Steps:

• Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks -- about 2 inches by 1/2 inch. Lay potatoes in a single layer on paper towel. Let stand for 10 minutes until dry.
• Cook potatoes: Toss potatoes with sugar. Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond -- about 2 minutes. Use a slotted spoon to remove; drain on paper towel. Repeat for the second batch and let potatoes stand for 5 minutes.
• Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown -- 4 to 6 minutes. Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.