Pommes Frites With Chives Recipes

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GARLIC-CHIVE BAKED FRIES



Garlic-Chive Baked Fries image

Yes, you do want fries with that-especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 6

4 medium russet potatoes
1 tablespoon olive oil
4 teaspoons dried minced chives
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry., Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray., Bake 20-25 minutes or until lightly browned, turning once.

Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

STEAK FRITES WITH BéARNAISE-ISH



Steak Frites with Béarnaise-ish image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 12

1 boneless ribeye steak, about 2 centimeters (1-inch) thick (500 grams/1 pound)
2 large russet potatoes, scrubbed clean, cut into 1-centimeter (1/2-inch) fries
Canola oil
Kosher salt
1 teaspoon olive oil
Freshly ground black pepper
1 tablespoon butter (15 grams)
2 garlic cloves, unpeeled, divided
4 sprigs fresh tarragon, divided
1/4 cup mayonnaise
1 to 2 teaspoons lemon juice
1 tablespoon finely chopped chives

Steps:

  • Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
  • Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
  • Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
  • Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
  • Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
  • To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

POMMES FRITES



Pommes Frites image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 baking potatoes, like russets
1 quart vegetable or peanut oil
Salt
Curry Ketchup, recipe follows, for dipping
Honey Mustard Mayo, recipe follows, for dipping
1 teaspoon curry powder
5 ounces ketchup
5 ounces mayonnaise
1/4 finely chopped onion
5 ounces mayonnaise
4 ounces mustard
1 teaspoon honey

Steps:

  • Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
  • Preheat a deep pot of oil to 325 degrees F.
  • For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
  • Raise the temperature of the oil to 375 degrees F.
  • For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
  • Serve with favorite dipping sauce.
  • Mix all ingredients together.
  • Mix all ingredients together

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