Fresh Cut French Fries With Creamy Ketchup Recipes

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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

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

FRENCH FRIES WITH HOMEMADE KETCHUP



French Fries With Homemade Ketchup image

Make and share this French Fries With Homemade Ketchup recipe from Food.com.

Provided by Mebriella

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 (28 ounce) can tomato sauce
1/2 cup red wine vinegar
2 large shallots, chopped
1/4 cup sugar
1 tablespoon fennel seed, crushed
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/4 teaspoon dry mustard
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon cayenne pepper
4 large russet potatoes
vegetable oil, for deep-frying
salt and pepper

Steps:

  • To make the ketchup:.
  • In a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne.
  • Bring to a boil, stirring occasionally, then reduce the heat to very low.
  • Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often).
  • Transfer the ketchup to a small bowl and let cool.
  • Cover and refrigerate for at least 1 day or up to 3 weeks.
  • French fries:.
  • Peel the potatoes and cut each one lengthwise into slices 1/3 inch thick.
  • Cut the slices lengthwise into sticks 1/3 inch thick.
  • Spread out 3 kitchen towels.
  • Scatter the potatoes over the towels and roll them up.
  • Let stand for 30 minutes to allow most of the moisture to be absorbed.
  • In a deep fryer or large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches and heat to 325°F on a deep-frying thermometer.
  • Working in 4 batches, fry the potatoes until just tender but not brown, about 3 minutes.
  • Using a large skimmer or the deep fryer's basket, transfer the potatoes to a baking sheet lined with several layers of paper towels to drain.
  • Between batches, let the oil return to 325°F and use a skimmer to remove any potato bits that remain in the oil.
  • Let the potatoes cool for at least 15 minutes or up to 2 hours.
  • Reheat the oil in the fryer to 375°F
  • Fry the potatoes again in 4 batches until they are a deep golden brown and crisp, 3 to 4 minutes per batch.
  • Transfer the potatoes to a baking sheet lined with fresh paper towels and season with kosher salt and black pepper.
  • Serve immediately, with the ketchup alongside.

Nutrition Facts : Calories 267, Fat 0.7, SaturatedFat 0.1, Sodium 1007.9, Carbohydrate 60.4, Fiber 7.9, Sugar 15.9, Protein 7.1

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