Palisades Park French Fries Recipes

RALLY'S FRENCH FRIES (COPYCAT)

Steps:

• Prepare batter.
• Combine seasoning mixture and store in a tightly covered container.
• Allow 1 teaspoons seasoning for each cup of prepared batter.
• POTATOES- Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
• Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 oil at least 2" deep in an electric fry pan.
• Turn fries once to brown evenly.
• Remove with tongs to drain on paper towel lined plate.
• Serve at once.
• **The batter can be repeated as needed to coat the frozen fries.
• **Recipe is easily doubled or however much you want to make.
• FOR FAJITA FRIES-Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

PALISADES PARK FRENCH FRIES

Steps:

• Peel and crinkle cut into large pieces.
• Place in a gallon pitcher with the water and malt vinegar (to store extra potatoes).
• Fry the potatoes in the corn oil at medium temperature for two minutes.
• Remove and Drain.
• To finish raise to heat of the corn oil to high.
• Drop the half-cooked potatoes to the oil and cook for one minute and ten seconds.
• Sprinkle with Salt.
• Serve in a paper cone and the malt vinegar and enjoy your childhood.