Italian Fries Food

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ITALIAN FRIES



Italian Fries image

Who needs French fries when you've got Italian fries? A twist on a recipe created by Lucinda's Italian relatives, these oven-baked fries are tossed in olive oil, grated cheese, and a medley of dried herbs. Sprinkle them with salt and pepper while they're still hot, and serve immediately.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Coarse salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
  • Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
  • Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

ITALIAN FRENCH FRIES



Italian French Fries image

These are a great side dish with any meal. The potatoes are fried and seasoned with Italian spices and herbs.

Provided by Author: Claudia Lamascolo

Categories     potatoes, side dishes, fried foods

Time 35m

Yield Yield: 4

Number Of Ingredients 12

Around 4 peeled fresh potatoes cut lengthwise into stick form ( I use Russet Potatoes)
These can be cut into any shape you like using a sharp knife (or you can use frozen if you prefer around 2 cups or more) cut enough for your family size
sea salt and freshly cracked pepper to taste
Garnishes
Italian grated cheese ( I used Romano and Parmesan mixed) generously sprinkled on top of cooked fries
Sprinkles of granulated garlic (lightly dust the tops with this)
1 teaspoon from a small sprig Fresh chopped rosemary or dried
1 tablespoon freshly chopped Italian parsley
1/2 teaspoon each dried oregano
1 teaspoon fresh chopped basil or 1/2 teaspoon dried
Optional: red pepper flakes or cayenne pepper
Marinara sauce for dipping

Steps:

  • Cut the potatoes into 4 to 5 vertical slices then into sticks or other shapes you like.
  • Deep fry the french fries in 300-degree oil (or in an air fryer if you have one to manufacturer instructions.) It takes around 25 minutes or more to brown. If using frozen, check the package instructions for times.
  • Drain on paper towels.
  • In a large bowl or paper bag place the fries in with all seasoning to taste, stir or shake gently to coat. Sprinkle with cheese to your taste, red pepper flakes if using and more garlic if you like. Salt, pepper to taste.
  • Serve hot with your favorite marinara sauceor condiments for dipping.
  • Optional: to make loaded potato fries: add shredded mozzarella and cooked loose sausage on top and fried long hots.

Nutrition Facts :

"ITALIAN" FRIES



Make and share this "Italian" Fries recipe from Food.com.

Provided by canarygirl

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs frozen french fries (about-amount doesn't have to be exact)
oil (for frying)
salt & freshly ground black pepper
1/4 cup grated parmesan cheese
1/2 teaspoon oregano or 1 teaspoon fresh oregano, chopped
1/2 teaspoon basil or 1 teaspoon fresh basil, chopped
2 tablespoons roughly chopped flat leaf parsley

Steps:

  • Deep fry french fries according to package directions (thickness of fries will determine frying time).
  • Drain well on paper towels, and transfer to a serving platter.
  • Season with salt and pepper, then sprinkle on remaining ingredients.
  • Serve with your favorite condiments.

Nutrition Facts : Calories 241, Fat 8.3, SaturatedFat 2.2, Cholesterol 3.7, Sodium 566.8, Carbohydrate 37.8, Fiber 2.9, Sugar 0.3, Protein 5

ITALIAN SEASONED FRIES (LOW FAT)



Italian Seasoned Fries (Low Fat) image

One of the great things about making your own fries (in addition to being much less fattening than those you eat out) is that you can tailor them to your preference using herbs and seasonings. Feeling like some garlic fries today? Simply sprinkle them with some garlic, salt (or garlic salt) and a touch of parsley. Add some Parmesan and crushed red pepper flakes and you have these Italian fries. Lake spicy Cajun fries? Hit them up with some Cajun seasoning. Or sprinkle them with some fresh garlic and rosemary and you'll be in for a different treat. The important think to remember is that you need only a touch of olive oil to create the perfect fries. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.

Provided by Crafty Lady 13

Categories     Potato

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

1 medium baking potato, peeled and cut into sticks about 1/2 inch thick
1/2 teaspoon extra virgin olive oil
1 1/2 teaspoons grated reduced-fat parmesan cheese
1/2 teaspoon finely chopped fresh flat-leaf parsley
1/8 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
salt

Steps:

  • Preheat the oven to 400°F.
  • Line a medium nonstick baking sheet with parchment paper or Reynolds Release foil.
  • Toss the potato sticks with the olive oil, Parmesan, parsley, garlic, red pepper flakes and salt to taste. Place them in a single layer, not touching, on the prepared baking sheet. Bake for 8 minutes, flip them, and bake for another 10 to 12 minutes, or until the potatoes are tender on the inside and have some browned spots on them, but are not completely browned. Serve immediately.

Nutrition Facts : Calories 151.7, Fat 3.1, SaturatedFat 0.8, Cholesterol 2.2, Sodium 44.6, Carbohydrate 28.1, Fiber 2.6, Sugar 1.4, Protein 3.6

ITALIAN HOME FRIES



Italian Home Fries image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
3 cloves garlic, smashed into a paste with the back of a chef's knife
1 small Spanish onion, halved and thinly sliced
1 small red bell pepper, diced
1 small yellow pepper, diced
1 1/2 pounds small new potatoes, par-cooked and diced
8 ounces Italian sausage, hot, mild or a combination, removed from the casing
1 teaspoon paprika
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil

Steps:

  • Heat the butter on a cast-iron griddle or in large saute pan over medium-high. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the peppers and cook another 2 minutes. Add the potatoes, sausage, paprika and sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together. Turn the mixture occasionally to distribute the crispy bits. Toss the mixture with the parsley and transfer to a serving platter. Drizzle with olive oil and serve hot or at room temperature.

ITALIAN FRIED CHICKEN



Italian Fried Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 cloves garlic, grated
Kosher salt and freshly ground pepper
3/4 cup milk
1/2 teaspoon paprika
1/4 teaspoon dried oregano
4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise
1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds
1 romaine heart, thinly sliced
1 cup roughly chopped fresh parsley
1 cup extra-virgin olive oil
Juice of 1 lemon
1 1/2 cups peanut oil, for frying

Steps:

  • Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
  • Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
  • Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 161 milligrams, Sodium 178 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 59 grams

ITALIAN PAN-FRIED CHICKEN



Italian Pan-Fried Chicken image

I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon pepper
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
2 tablespoons olive oil
9 garlic cloves, minced and divided
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon chicken base
1/2 cup chardonnay or chicken broth
1 tablespoon heavy whipping cream
1 tablespoon cold butter

Steps:

  • Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

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