Pioneer Woman Baked French Fries Food

CURLY FRIES

Steps:

• For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
• For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag.
• Drain the fries and pat dry. Put them in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
• Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
• Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.

PERFECT FRENCH FRIES

Steps:

• IMPORTANT: Please be careful when frying with hot oil. Keep the pot on the backburner so little kiddos won't get hurt.In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again! Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.Sprinkle fries with sea salt and dive in!

CARROT FRIES WITH KETCHUPY RANCH

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks.
• In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
• Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch.

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!

LONE STAR FRIES

Steps:

• Fill a large bowl with ice water. Peel and rinse the potatoes. Cut each potato into 4 or 5 slices lengthwise, then cut each piece into fries. Place the fries in the ice water.
• Halve the avocados and remove the pits. Dice the avocados in their shells, then squeeze the flesh into a medium bowl. Mash the avocados with the back of a fork until you reach the desired consistency for guacamole. Fold in the lime juice, Roma tomato and jalapeño. Season with salt and pepper and set aside.
• Heat a large cast-iron skillet over medium-high heat; line a plate with paper towels. Add the chorizo to the skillet and cook until browned, 5 to 8 minutes, then transfer to the lined plate to drain. Lightly clean the skillet and lower the heat to medium low. Add the cheese and fire-roasted tomatoes and green chiles. Cook, stirring frequently, until the cheese has melted. Fold in the chorizo and place on a very low burner until ready to use.
• Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300 degrees F.
• Drain and rinse the potatoes under cold water for 15 to 20 seconds. Transfer to a baking sheet lined with paper towels and blot with the paper towels to dry them. Line a second baking sheet with fresh paper towels.
• Fry the potatoes in 2 batches until they are slightly softened but have no color, 3 to 4 minutes. Remove to the fresh paper towels to drain
• Heat the oil to 400 degrees F; line a third baking sheet with fresh paper towels. Fry the potatoes in 2 batches until golden and crisp, 2 to 3 minutes. Drain on the paper towels.
• Sprinkle the seasoning salt over the fries, then toss and place on a platter.
• Top the fries with half of the queso con chorizo followed by the guacamole, sour cream, cilantro and pimentos. Transfer the remaining queso con chorizo to a serving bowl and serve alongside the fries.

BAKED CHILI-GARLIC FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Put the potatoes in a large bowl and pour over the olive oil. Add big pinches of salt and pepper. Add the chili powder and garlic and toss together well.
• Spread the potatoes in a single layer onto 2 baking sheets. Bake, tossing them halfway through the cooking time, until crispy, about 30 minutes. Remove to a platter, season with additional salt and serve.