Bistro Style Fries Recipes

BISTRO-STYLE FRIES

Steps:

• Prep: Slice 2 pounds russet potatoes into fries, transferring to a bowl of tepid water as you go. Heat 2 inches of peanut or vegetable oil, shortening, lard, or a combination of fats in a deep wide pot over medium heat until a deep-fry thermometer registers 375 degrees F. Drain the potatoes and dry well.
• Fry: Add half of the potatoes to the pot and fry, stirring gently, until they soften and blister, 3 to 4 minutes (do not let them color). Remove with a slotted spoon or skimmer to a paper towel-lined baking sheet. Repeat with the remaining potatoes. Transfer to the freezer until firm, at least 1 hour.
• Refry: When ready to serve, reheat the oil to 375 degrees F over medium-high heat. Working in 4 small batches so the oil stays hot, fry the potatoes until golden brown, about 5 minutes. Transfer to fresh paper towels to drain. Season with salt.
• Salt 'em:
• Herb Salt
• Strip the leaves from a few rosemary and thyme sprigs. Pulse in a food processor until fine, then toss with coarse salt.
• Bacon Salt
• Pulse 3 slices cooked bacon in a food processor until fine; toss with 3 tablespoons coarse salt.
• Parmesan Salt
• Mix equal parts paprika, grated parmesan and coarse salt.
• Dip 'em:
• Smoky Ketchup
• Stir 1/2 to 1 minced chipotle pepper in adobo sauce into 1/2 cup ketchup. Add a splash of balsamic vinegar.
• Spicy Mayo
• Add a little Sriracha sauce (or other hot sauce) to 1/2 cup mayonnaise. Mix in the zest and juice of 1 lime.
• Zesty Mustard
• Mix 1/2 cup dijon mustard, a spoonful of horseradish and some chopped parsley.

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Steps:

• Frites/Chips:.
• Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
• Moules/Mussels:.
• Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
• Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
• Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
• Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
• Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
• Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
• Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
• Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

BISTRO POMMES FRITES RECIPE ( BISTRO FRENCH FRIES RECIPE )

Steps:

• 01 - Heat Duck Fat and Oil in a large Dutch Oven over medium-high heat until a deep-fry thermometer reads 160C / 325F. 02 - Little by little, add the Potatoes and cook for about 5 minutes, or until pale and tender. 03 - Using a slotted spoon, transfer the Fries to a wire rack set over a baking sheet. 04 - Remove Dutch Oven from heat. 05 - Refrigerate the French Fries for 1 hour. 06 - Return Oil to medium-high heat until a deep-fry thermometer reads 200C / 400F. 07 - Again, in small batches, add the chilled Fries to oil and cook for about 3 minutes, turning occasionally until golden brown and crispy. 08 - Using a slotted spoon, transfer the Fries to a rack set over a baking sheet. 09 - Season with Salt. Serve hot.

BISTRO POMMES FRITES

Steps:

• Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
• Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
• Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.

BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC

Steps:

• Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
• Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.

REAL FRENCH BISTRO FRIES

Steps:

• As you can see we have several options to impart different taste here and I am sure many have their own approached to seasoning the finally product. What we are going for in this post is the texture and color and the fries receptiveness to what ever seasoning you use. 1. Peel the potatoes; it's OK if some of the peel remains. Not much but a little is OK. Slice the potatoes no more than 5 to 6 inches long, about 1/4 inch high and 3/4 inches wide. This is important because if they are cut to thin they can be too crispy or over cook to quickly. Too large and they are mushy, too long and many will break during the process. Next place them in an ice water bath for 20 - 30 minutes. 2. In a large stock bring about 1 to 2 gallons of water (depending on the sixe of your pot) to a rolling boil. Add the fries and blanch them for 4 minutes. Quickly remove and drain move move the fries to an ice bath for a minute to stop the cooknig process then drain. Pat dry with paper towels being careful not to break or smush any. (Is smush a word?) 3. Rinse and dry the stock pot well. Add peanut oil and heat to 375°F. Add the blanched potatoes and fry for 4 to 5 minutes until they are golden lightly brown in color. Quickly drain on paper towels and sprinkle with salt and pepper to taste or us the salt, pepper and the Angle Dust mix as an option. Now go out and amaze everyone. A few things to remember: ■Do not over load the fryer ■Do not fry them until they are medium or dark brown ■You can fry them much later after blanching them even storing them in the fridge but don't freeze them ■Season them as soon as they are removed from grease and draining on the paper towels ■Never cover the pot with a lid as this is a fire hazard