BISTRO POMMES FRITES RECIPE ( BISTRO FRENCH FRIES RECIPE )
TRADITIONAL FRENCH RECIPE: Do you want to know the secret to make the best bistro fries? Duck fat. A superior frying liquid that gives the potatoes a deep, meaty flavor. This is how the best fries in France are cooked. The most enduring story about french fries is that French fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French revolution. However, a reference exists in France from 1775 to
Provided by Uncut Recipes
Categories Side Dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 portion, Calories 230 cal, Fat 23 g
DUCK FAT STEAK FRIES
You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or 'steak fries' as they call them where I'm from, are done with rendered duck fat, and while I'm a big fan of ones done with olive oil and/or butter, these really are better.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
- Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
- Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.
Nutrition Facts : Calories 203 calories, Carbohydrate 33.5 g, Cholesterol 6.4 mg, Fat 6.6 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 9.3 mg, Sugar 1.1 g
DUCK FAT FRIES
Provided by Guy Fieri
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
- Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
- Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
- Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
- Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
- Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.
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