Slow French Potatoes Recipes

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SLOW FRIED FRENCH FRIES



Slow Fried French Fries image

Make and share this Slow Fried French Fries recipe from Food.com.

Provided by Member 610488

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 3

2 lbs large russet potatoes
safflower oil or vegetable oil, for frying
course sea salt, to taste

Steps:

  • Peel 2 lb of potatoes; cut into long french-fry sticks, about 3/8 x 3/8 inches thick. Rinse; shake off water.
  • Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in oil to cover potatoes by 1 inch. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently).
  • Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
  • Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.

Nutrition Facts : Calories 174.8, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6

SLOW FRENCH POTATOES



Slow French Potatoes image

There is a new movement taking over the world. No...I am not going to talk about politics or religion here. I'm talking about the Slow Food Movement. The slow food movement is the antithesis of fast food. Here's what it's all about in one sentence: "Slow food aims to be everything fast food is not". That quote is from the Slow...

Provided by cassie thornburg

Categories     Potatoes

Time 2h15m

Number Of Ingredients 6

4 Tbsp butter (1/2 stick)
2 onions, chopped
1 lb yukon gold, or small red or white potatoes
2 tsp fresh thyme, chopped
beef stock (can or carton)
salt and pepper to taste

Steps:

  • 1. Preheat oven to 300 degrees.
  • 2. Saute 2 chopped onions in a half a stick of butter on medium low heat until soft and translucent, about 8 minutes. (Here's a picture of my inexpensive OXO mandoline I use in step 3 below).
  • 3. Thinly slice 1 lb of yukon gold, small white or red potatoes (any small waxy potato is fine). I used my mandolin for this and it made the job SO easy and fast.
  • 4. In a square baker dish, layer onions, potatoes, salt and freshly ground pepper and chopped fresh thyme. Layer 2 more times. Add beef stock until it just barely comes up the sides of the dish to the edge of the potatoes. Bake for 2 hours or until stock is gone.
  • 5. Eat!

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