HOMEMADE RIBBON FRIES
Serve these ribbon fries as you would potato chips, as a nibble with cocktails, alongside a sandwich, or as a side to a main course such as roast chicken.
Provided by Michel Richard
Categories Sides
Time 40m
Number Of Ingredients 2
Steps:
- Pour enough oil to reach a depth of 2 3/4 inches in a deep fryer or a large, deep pot. Do not overfill the fryer or pot as the oil will bubble up when the potatoes are added. Heat the oil to 325°F (163°C). Line a baking sheet with a paper bag cut open or with a wire cooling rack and place it next to the stove.
- Meanwhile, set up a turning vegetable slicer with the straight blade. Cut off both ends of a large baking potato and attach one end of the potato to the grip at the end of the handle; the other end of the potato should sit flush against the blade. Turn the handle, pushing toward the potato with gentle pressure. The potato will rotate through the blade, forming extremely long ribbons of potato.
- Place the potatoes on paper towels and pat dry; they should be very, incontrovertibly dry before they go into the hot oil, as any residual moisture will cause the oil to bubble up and spatter even more.
- Carefully add some of the potato ribbons to the hot oil, working in batches. Add only enough potatoes to make a layer that is no more than 2 inches thick. Fry the potatoes until they are golden brown on the bottom. Using long tongs, gently turn the potatoes over. Continue to fry until the potatoes are evenly browned and crisp, about 6 minutes total, depending on the thickness of your ribbons.
- When the ribbon fries are done, use tongs to carefully lift them onto the paper bag or rack to drain. Serve the ruffles on a platter with a generous sprinkling of fleur de sel.
Nutrition Facts : ServingSize 1 portion, Calories 292 kcal, Carbohydrate 67 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 2 g
SMALL POTATOES WITH FLEUR DE SEL
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot. Cover with 2 inches of water, and season with about 1 1/2 tablespoons sea salt. Bring to a boil, and cook until the potatoes are just tender, 15 to 20 minutes. Drain.
- In a large saute pan, melt the butter over medium-high heat. Add the potatoes, and saute, shaking the pan from time to time, until the potatoes are browned in patches, 10 to 12 minutes. Using a slotted spoon, transfer them to a serving bowl. Sprinkle with parsley, and serve, passing a small dish of fleur de sel at the table.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 554 milligrams, Sugar 2 grams, TransFat 0 grams
BEETROOT, CARROT AND PARSNIP CHIPS WITH FLEUR DE SEL
Crisply fried roots, my favourite trio of parsnips, carrots and beetroot (beets) are lightly doused with fine French salt, fleur de sel. These are amazing with aperitifs and also finish off a simple sandwich, salad or soup lunch or with a flourish! You do need a mandolin to cut these thinly or a huge amount of precision and patience if you slice them by hand. You could add a few chopped fresh herbs to the salt, but I really think that the roots and sel de fleur sing beautifully by themselves. Another idea is to prepare several small bowls of the crisps/chips, seasoning each one differently. curry, cumin or ground star anise are all perfect. I'll leave it up to you!
Provided by French Tart
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil.
- Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
- Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity.
- Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.
Nutrition Facts : Calories 61, Fat 0.3, Sodium 45.3, Carbohydrate 14.4, Fiber 3.8, Sugar 5.8, Protein 1.3
POTATO CHIPS WITH FLEUR DE SEL DE GUéRANDE
There are two kinds of people: those who love potato chips and those who don't exist. Making your own chips means a fresh potato, freshly fried in the freshest oil. It also means you can choose your own salt. The freshly fried potato chip is an object worthy of serious contemplation, a thing of wonder, a crispy symphony of fat and starch and salt. When the diamondlike glitter of fleur de sel throws its multifaceted might behind it, hold on to the roof.
Yield serves 2
Number Of Ingredients 3
Steps:
- Slice the potatoes into paper-thin slices using a mandoline or a very sharp knife. As soon as the potatoes are sliced, put them in a bowl of ice water.
- Heat the oil to 325°F in an electric deep-fryer or a heavy deep saucepan. If using a saucepan, you will need a deep-fat fry thermometer to make sure that the oil stays at a constant temperature.
- Lift the potatoes from the water and arrange them in a single layer on a clean dish towel. Wrap the towel around the potatoes and wring out as much water from the potatoes as you can without crushing the slices. If the potatoes are still damp after the towel will absorb no more, transfer to another towel and wring again.
- Fry the potatoes in two batches; your goal is to make sure all the potato surfaces are in contact with the hot oil, so crowding is a no-no. Stir the slices as needed to keep them separate and fry until tender enough to become floppy, but not brown, about 4 minutes. Remove from the oil with a slotted spoon and put on a wire rack set on a sheet pan to catch the drips. Let cool.
- Once all the potatoes are fried and cooled, heat the oil to 375°F. Fry the once-fried potatoes in three batches until browned and crisp, 30 to 45 seconds per batch. Transfer onto a double layer of paper towels to drain. Immediately sprinkle the chips with the salt and serve warm. I like shaking the chips with salt in a paper bag to coat them better and to remove additional oil.
- Universal as the love of chips may be, not everyone agrees on what makes the perfect cut for a chip. Different chips can be turned to different purposes. Crinkle-cut chips prove best (or at least less frustrating) for dipping in clam dip. Thicker chips might do the job with steak tartare or Niçoise salad. Thinner chips may be best for light snacking with a sip of Highland single-malt whisky before or after dinner.
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