Bestfriesever Recipes

PERFECT FRENCH FRIES

Perfect French Fries image

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h50m

Yield s: 8 servings

Number Of Ingredients 3

Ingredients

5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

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!

BEST BAKED FRENCH FRIES

Best Baked French Fries image

The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!

Provided by Life Tastes Good

Categories Side Dish Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

cooking spray
6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
¼ cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

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.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g

EASY FRIED TURNOVERS

Easy Fried Turnovers image

This is a treat that can't get any easier to prepare than this. Adults and kids alike love them. The frying time will be a visual thing. Eight minutes should not be considered literal.

Provided by Happy Hippie

Categories Tarts

Time 18m

Yield 6-12 serving(s)

Number Of Ingredients 3

Ingredients

1 (8 ounce) package refrigerated dinner rolls
fruit preserves or applesauce
shortening

Steps:

Roll out each roll separately to about 1/8" to 1/4" thickness.
Spoon one teaspoonful of preserves or applesauce in center of each.
Fold over; press together to form crescents.
Fry in 1/2" melted shortening until golden brown.
Serve hot.

Nutrition Facts : Calories 112, Fat 2.7, SaturatedFat 0.7, Cholesterol 0.4, Sodium 194.5, Carbohydrate 18.8, Fiber 1.1, Sugar 1, Protein 3.1

PERFECT FRIES

Perfect Fries image

A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 3

Ingredients

6 medium russet potatoes, peeled and cut into 1/2-inch-thick sticks
8 cups safflower oil
Coarse salt

Steps:

Place potatoes in a large bowl, and cover with cold water. Refrigerate for 8 hours. Drain, rinse, and pat dry.
Heat oil in a large pot over medium heat until it registers 310 degrees on a deep-fry thermometer. Line 2 baking sheets with paper towels. Carefully add potatoes to oil in small batches. Cook for 3 to 4 minutes, turning occasionally. (They will not color much.) Using a slotted spoon, transfer fries to paper towels to drain. Let cool.
Increase heat so oil reaches 350 degrees. Fry potatoes in small batches until golden brown, 3 to 4 minutes. Transfer fries to paper towels to drain. Season with salt, and serve immediately.

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