Alpine Fries Recipes

THE ONE AND ONLY TRULY BELGIAN FRIES

The One and Only Truly Belgian Fries image

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

Provided by Ruth Van Waerebeek

Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

Ingredients

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste

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 of the way up. Heat the oil to 325°F.
Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

ALPINE FRIES

Alpine fries image

Indulge in French fries topped with melted cheese, ham and pickles. Serve as a side dish or an easy snack for entertaining friends and family

Provided by Esther Clark

Categories Side dish, Snack

Time 27m

Yield Serves 4 as a side

Number Of Ingredients 4

Ingredients

300g frozen French fries
120g raclette cheese slices
100g smoked ham slices, torn
2 tbsp pickled cornichons , sliced

Steps:

Cook the French fries following pack instructions, then tip into a heatproof dish and top with the raclette cheese and ham. Heat the grill to medium, then grill for 2-3 mins until the cheese is melted and bubbling. Top with the cornichons, season and serve.

Nutrition Facts : Calories 281 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium

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