Cooking Under Pressure Two Step French Fries Recipes

ULTIMATE BAKED FRENCH FRIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Toss potatoes with vegetable oil in a large bowl. Add Parmesan cheese, garlic powder, basil, salt, and black pepper; toss to coat. Arrange seasoned potatoes on the prepared baking sheet.
• Bake in the preheated oven until fries are tender and lightly browned, 30 to 35 minutes.

COOKING UNDER PRESSURE: TWO STEP FRENCH FRIES

Steps:

• 1. PREP/PREPARE
• 2. The two steps do not have to be performed one-after-the-other. You can pressure cook the fries several hours before using them. Simply take them from the pressure cooker, allow them to cool, and then put them in a sealed container in the fridge. Easy/Peasy.
• 3. To make this recipe, you will need a pressure cooker, and an air fryer. If you do not have an air fryer, no worries. Use your oven, just set the temps about 10 degrees higher.
• 4. Peels On or Off I prefer to leave the peels on my fries; however, if you choose to peel them, it will not impact the outcome of this recipe.
• 5. I think that the hot sauce really gives these fries a nice bit of tang. If you choose to leave it out, then after you toss the fries in the butter, sprinkle with a bit of salt, pepper, or other favorite spice.
• 6. Using salt, and vinegar in the pressure-cooking phase of this recipe helps to modify the starches on the outside of the taters, and aids in making them crispy.
• 7. Gather your ingredients (mise en place).
• 8. Cut the taters into 1/2-inch (1.25cm) sticks.
• 9. I tried several different thicknesses. If you cut them thinner, they will fall apart during the pressure-cooking phase of this recipe; make them thicker, and they will not get that nice creamy interior.
• 10. Add a rack to your pressure cooker, and fill with water to just below the wires, then add the salt and vinegar.
• 11. Add the taters to your steamer basket, and place on top of the rack.
• 12. Seal the unit, set the pressure to medium, and pressure cook the fries for 2 minutes.
• 13. As soon as the 2 minutes are up, quick release the steam (be careful), and remove the fries.
• 14. Toss them in the butter and hot sauce.
• 15. Add to the basket of your air fryer, set the temperature to 375f (190), and cook for 10 minutes.
• 16. After 5 minutes give the basket a shake or two.
• 17. After the 10 minutes are up, set the temperature to 400f (205f), and cook for 5 minutes.
• 18. After the 5 minutes, open the fryer, and check for crispiness. Continue to cook in 5-minutes intervals, until you get nice crispy fries. Mine cooked at 400f (205c) for 15 minutes, until I got what I wanted.
• 19. PLATE/PRESENT
• 20. Serve while nice and hot with some dipping sauce or just eat them plain. Enjoy
• 21. Keep the faith, and keep cooking.

AIR FRYER FRENCH FRIES

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

SPICE ESSENTIALS: ZESTY FRENCH FRY SEASONING

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored this spice mix should last up to a year.
• 3. If you are looking for a couple of good French fry recipes, here are two that you can try this recipe out on: https://www.justapinch.com/recipes/side/potatoes/best-oven-baked-fries-and-potato-wedges-2.html?r=4 https://www.justapinch.com/recipes/side/potatoes/cooking-under-pressure-two-step-french-fries.html?r=3
• 4. The cayenne pepper gives it its heat, so you might want to play with that ingredient. Possibly by starting with half the amount and going from there.
• 5. If you want all the ingredients to be uniform, you might give it a few pulses in a spice grinder; however, it is not necessary.
• 6. Gather your ingredients (mise en place).
• 7. Mix all the spices together, and then store in a non-reactive jar, until needed.
• 8. PLATE/PRESENT
• 9. Sprinkle over freshly baked fries for a yummy treat or try it on something else and let me know how it goes. Enjoy.
• 10. Keep the faith, and keep cooking.

TOASTER OVEN GARLIC FRIES

Steps:

• Preheat toaster oven to 425 F, line baking sheet with foil* and lightly grease.
• Remove flaky skin from the garlic and slice the top off keeping the whole head intact. Place garlic over a piece of foil and drizzle with olive oil filling the head to the top. Wrap garlic tightly in foil and set aside on prepared baking sheet (do not put in the oven yet).
• Wash and slice the potatoes into sticks. Place sliced potatoes in a bowl and toss with oil, salt and pepper. Arrange potatoes in a single layer on the baking sheet with wrapped garlic. Bake at 425 F for 30 to 35 minutes turning the fries once around the 15 minute mark.
• When done, the fries will be browned, crispy on the outside but fluffy on the inside. The garlic cloves will be golden and soft, the largest clove should mush under the pressure of a knife. Allow garlic to cool slightly before handling. To remove individual cloves, hold the garlic head and gently press your thumb upwards against the bottom of the clove, it will pop right out.
• To make the topping, mince the parsley (including stems) and 2 cloves of the roasted garlic. Add the minced parsley and garlic to a small bowl. Stir in olive oil and salt. Pour over warm fries and serve.