SPICY CHILI FRENCH FRIES
These spicy baked fries are very easy to make, and a great way to kick up your burger platter.
Provided by Sasha's Catering
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.
- Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes, and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
- Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 69.1 g, Fat 14.5 g, Fiber 9.2 g, Protein 8.2 g, SaturatedFat 2.3 g, Sodium 1826.8 mg, Sugar 5.1 g
CRISPY SPICY FRENCH FRIES
I found the recipe on the internet. It's amazing. I have also used frozen french fries instead of fresh potatoes and it came out great.
Provided by Across the Ocean
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
- Heat oil in a large skillet over medium-high heat.
- While the oil is heating, sift the flour and spices into a large bowl.
- Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first.
- The fries must be placed into the skillet one at a time, or they will clump together.
- Fry until golden brown and crispy.
- Remove and drain on paper towels.
DOUBLE-FRIED FRENCH FRIES
Steps:
- 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.
- Raise heat of oil to 350 degrees F.
- 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.
AIR FRYER SWEET AND SPICY FRENCH FRIES
We all love French fries, so why not make them a little healthier? My sweet and spicy spuds are guilt-free!
Provided by Katie Lee Biegel
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the potatoes into thin sticks about 1/4-inch in thickness.
- Preheat a 2.5-liter air fryer to 400 degrees F.
- Place the potatoes in a large mixing bowl. Pour in the oil and sprinkle with the garlic powder, paprika, chili powder and 1 teaspoon salt. Toss until evenly coated.
- Lay the potatoes in a single layer into the basket of the air fryer. Cook, tossing every 5 minutes, until crispy and browned along the edges, 15 to 20 minutes. (For best results, don't overfill the basket.)
- Remove the potatoes from the air fryer and place on a serving platter.
OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT
Provided by Emeril Lagasse
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Pat the potatoes dry and cut them lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even 1/2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, seasoning and 1/4 teaspoon salt. Toss well to combine, then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes.
- While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot.
SPICY FRIES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Prepare 1 pound frozen french fries as the label directs. Meanwhile, cook 1/2 thinly sliced onion, 1 tablespoon hot paprika and 1 teaspoon salt in 2 tablespoons butter in a large skillet over medium-high heat, stirring, 4 minutes. Add 1 minced garlic clove and cook 2 more minutes. Remove from the heat and add 3 chopped scallions and 2 tablespoons chopped parsley. Add the fries and toss to coat.
HOMEMADE CRISPY SEASONED FRENCH FRIES
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.
Provided by Cassie
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
- Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g
CRISPY FRENCH FRIES
Make and share this Crispy French Fries recipe from Food.com.
Provided by anme7039
Categories Potato
Time 37m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut potato into french fry shapes.
- Heat oil to 325°F.
- Drop spuds into oil.
- Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking.
- Remove from oil, drain and cool.
- When spuds have cooled, re-heat oil to 375°F.
- Toss milk and cornstarch into a plastic bag.
- Put bread crumbs into another bag.
- Take semi-fried spuds and put them into the milk bag.
- Remove from milk bag then place into the bead crumb bag, shaking to coat.
- Refry for about 2 or 3 minutes.
- Place on wire rack to drain.
Nutrition Facts : Calories 470.6, Fat 7.5, SaturatedFat 3.5, Cholesterol 17.1, Sodium 468.2, Carbohydrate 85.4, Fiber 7.2, Sugar 5, Protein 15.5
FRENCH FRIES
After much testing, I've found this is the best way to get nice, crispy fries! Since DS thinks fries are a nutritional necessity, I really needed to find the best-tasting way to make these. When money is tight, I have substituted vegetable/canola oil without a major difference in taste, but the peanut oil is best. Prep time does not include soaking time.
Provided by breezermom
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash your potatoes, making sure you scrub all the dirt off. Cut any bad spots off the potato.
- Slice the potato into 1/4-1/3 inch slices, holding the potato upright while doing so. Turn the potato a quarter turn, and slice it again into 1/4-1/3 inch slices. This will give you perfectly cut fries. (I like to leave the skin on my potatoes, but this is a personal preference). Repeat with each potato.
- Place the sliced potatoes into a bowl. Mix 2 tbsp sugar with 2 cups of water, stirring until the sugar is dissolved. Pour over the potatoes. Add enough water to cover the potatoes, swirling it around to make sure the sugar is equally distributed. Let the potatoes sit in the water at least 2 hours. (If you leave them more than 3 hours, refrigerate the potatoes and water).
- Pour the oil into your dutch oven or pot to about half full. Heat the oil on high. After about 2 1/2 minutes, test the oil by placing a dried fry into the oil -- if it fries vigorously, your oil is ready. Meanwhile, pour the water off the fries and blot with a paper towel. This will cause less oil splatter.
- Cook the potatoes in hot oil for 2-3 minutes. Remove and drain on paper towels. Repeat until all have been cooked for 2-3 minutes.
- Return the first batch of fries to the oil until they are golden brown. Repeat with the other fries.
- Sprinkle with onion powder and salt to taste. (We like to use greek seasoning sometimes, and also add pepper sometimes).
- Keep them warm in the oven until ready to serve (at my house, they are grabbed from the plate immediately!).
Nutrition Facts : Calories 188.4, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 43.5, Fiber 4.7, Sugar 8, Protein 4.3
SPICY STIR FRY FRENCH FRIES
Make and share this Spicy Stir Fry French Fries recipe from Food.com.
Provided by Honeybeee
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle cornstarch on the raw french fries.
- Toss to coat.
- Heat oil in a wok/frypan.
- Fry the cornstarch coated french fries till nice and crisp.
- Keep aside.
- In a bowl, mix together the chilli sauce, honey, vinegar, soya sauce and salt.
- Keep aside.
- Reomve all, but 2 tblsps, of the oil from the wok/frypan and put it back on the burner.
- Heat the oil.
- Add spring onions and green pepper and cook them for barely 30 secs.
- Pour in the chilli sauce mixture.
- Give it a few turns and add the cornstarch coated french fries.
- Toss to coat the fries with the sauce.
- Remove from fire.
- Serve immediately.
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