Taste USA: French fries

Thursday, June 16, 2016

Oven Baked Potato Wedges

How to Make Oven Baked Potato Wedges Recipe

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 40 MINUTES

Ingredients:
1 tablespoon (15 ml) olive oil
3 large roasting potatoes, such as russet or Yukon gold, about 11/2 pounds (750 g)
pinch of salt

Method:
1 Preheat the oven to 400F (200°C). Lightly grease a baking tray with 1 teaspoon (5 ml) of the oil.

2 Wash and peel the potatoes, then cut into wedges about 3/4 inch (1.5 cm) thick. Place the wedges in a clean dish towel and pat dry.

3 Spread the wedges on the baking tray, drizzle with the remaining oil and toss to coat. Bake for 40 minutes, or until golden brown, turning occasionally. Season with salt and serve hot.

ANOTHER IDEA
+ Russet potatoes make great potato wedges. Don’t bother peeling them, just cut them lengthwise into thick wedges and toss in olive oil. Bake for 40 minutes, or until golden brown.

Each serving provides
163 calories, 5 g protein, 5 g fat (1 g saturated fat), 25 g carbohydrate (1 g sugars), 3 g fiber, 78 mg sodium

Oven Baked Potato Wedges

Friday, April 29, 2016

Mcdonalds French Fries

How to make Mcdonalds French Fries Recipe

Ingredients:
2 lg russet potatoes
1 48 ounce can shortening
salt
Recommended: 1/4-inch potato slicer

Method:
Peel the potatoes, dry them and slice using a mandolin or other slicer with a setting as close to 1/4-inch square strips as you've got.

Rinse the fries in a large bowl filled with around 8 cups of cold water. The water should become milky. Dump the water out and add another 8 cups of cold water plus some ice and let the fries sit for an hour.

Spoon the shortening into your deep fryer and set it to 375 degrees. On many fryers this is the highest setting.

Remove the fries from the water and spread them out on a towel to dry for 10-15 minutes. Don't let them sit much longer then this or they will begin to turn brown.

The oil should now be hot enough for the blanching stage. Split up the fries and add them to the oil for 1 1/2 minutes at a time. Watch them carefully to be sure they don't begin to brown. If they start to brown on the edges, take 'em out.

Remove the fries to paper towels to drain and cool. When the fries have cooled, put them into a resealable bag or covered container and freeze for 4 to 5 hours or until the potatoes are completely frozen.

As the fries freeze you can turn off the fryer, but turn it back on and give it plenty of time to heat up before the final frying stage for your fries.

Split up the frozen fries and add one half at a time to the hot oil. Fry for 4 1/2 to 6 minutes or until the fries have become a golden brown color and are crispy on the outside when cool. The second batch may take a tad longer than the first, since the oil may have cooled. Drain the fries to paper towels and salt generously. Read More

Real Belgian Fries

How to make Real Belgian Fries Recipe

Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick and finally cut them into fries of 1 cm square. Dry the fries well in paper or a towel before putting them into the oil.

Heat the oil in a hot frying pan or deep fryer to a temperature of 160C (320F). Put in a handfull of fries: not more at once because the oil will cool down too much.

Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking.

Put the fries into a large bowl with kitchen paper and let them 'sweat' for at least 1/2 hour.

Finally heat to 190C (375F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be! Read More

Hardee's French Fries

How to make Hardee's French Fries Recipe

Yield: 4 to 5 dozen french fries

Ingredients:
6 c vegetable oil
1/3 c granulated sugar
2 c water,Warm
2 lg russet potatoes
1 salt,To Taste

Method:
Heat the oil in deep saucepan over low-med. heat for abt. 20 min.

In med. bowl, mix sugar into water until dissolved.

Cut potatoes in half lengthwise, and then into 1/4" strips.

Put potatoes into the sugar solution and soak for 15 min.

Remove potatoes and dry thoroughly on paper towels.

The right oil temp. in crucial. To test oil, fry a couple of potato slices for 6 min. Remove and cool, then taste. The fries should not get too dark too soon and should be soft in the middle. If oil is too hot, turn it down and test again. The fries should not be under cooked,either. If they are, turn up heat.

When oil temp. if just right, put all of the potatoes in the oil for 1 min. This is the blanching stage.

Take fries out of the oil and let them cool.

When the fries have cooled, place them into the oil again for 5 min., or until golden brown.

Remove from oil and place on paper towels to drain. Salt to taste. Read More

French Fries

How to make French Fries Recipe

Ingredients:
1 potatoes
1 water
1 white vinegar
1 oil
1 crisco

Method:
To make French Fries at home, use only long white Burbank Russets. Peel and cut in half lengthwise. It will be easier to manage them when you cut each then into strips with a sharp knife.

Place cut sides of potatoes on a board and remove a thing slice from each end and a slice from the rounded longside of it, too. You know have almost a rectangle shape to work with. Slice this into 1/4" thick strips. Place in a deep refrigerator container.

Mix 1 quart water with 1/2 cup white vinegar, repeating it until you have enough to cover potatoes. Cover the container and chill the submerged poratoes several hours. This draws out the starch that makes a fried potato, otherwise limp and holds the grease. Drain them well on paper toweling.

Drop a few at a time, using a French frying basket, into 425 degrees F oil, at least 4" deep in heavy 2 1/2 quart saucepan. Let them "blanche" in the oil rather than fry completely, removing the potatoes after 1 minute. At once drop them into a freezer container or on a cookie sheet & place in your freezer for 10 minutes. Return
them to the oil to fry till golden brown at that time, draining them well on paper toweling.

Salt them as you wish, which also helps to evaporate any excess greease ont he finished potatoes. Most of the salt will fall off when the potatoes are transfered to serving plates.

If the oil is not hot enough the potatoes will be greasy. A good combination is 1 pint corn oil to 1 cup Crisco shortening, using as much as is needed for the amount you are preparing, keeping ti 4" deep at 425 degrees F in the pan. Read More

Fake Hardee's French Fries

How to make Fake Hardee's French Fries Recipe

Ingredients:
6 c vegetable oil
1/3 c sugar
2 c water,Warm
2 lg russett potatoes,peeled
1 salt

Method:
Heat the oil in a deep saucepan over low med. heat for about 20 minutes.

In a med. bowl, mix the sugar into the water until dissolved. Cut the potatoes in half lengthwise, and then into 1/4" strips. Put the potatoes into the sugar solution and soak for 15 minutes.

Remove the potatoes and dry them thoroughly on paper towels. The right oil temperature is crucial here. To test the oil, fry a couple of potato slices for 6 minutes. Remove and cool, then taste.

The fries should no get too dark too soon and should be soft in the middle. If the oil is too hot, turn it down and test again. The fries should not be undercooked, either. If they are, turn up the heat.

When the oil temperature is just right, put all of the potato slices in the oil for 1 minute. This is the blanching stage. Take the fries out of the oil and let them cool. When the fries have cooled, place them into the oil again for 5 minutes, or until golden brown.

Remove from the oil and place on a paper towel-covered plate. Salt to taste. Read More

Tuesday, January 19, 2016

Baked French Fries I

How to make Baked French Fries I Recipe - This is an easy way to make a great side dish for burgers.

1 servings

Ingredients:
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder

Method:
Preheat oven to 450 degrees F (230 degrees C).

Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.

Bake for 45 minutes in preheated oven.

Baked French Fries I

Wednesday, July 29, 2015

Lemon Butter Sauce

How to make Lemon Butter Sauce Recipe - An elegant dipping sauce for Oven Asparagus Fries that also works well as an accompaniment to broiled salmon.

Ingredients:
2 tablespoons melted butter
2 tablespoons lemon juice
1/2 cup mayonnaise
2 teaspoons Dijon mustard

Method:
Mix all ingredients and serve immediately. Makes about 1 cup Read More

Raspberry Ginger Dipping Sauce

How to make Raspberry Ginger Dipping Sauce Recipe - Sweet and flavorful especially when eaten with hot and crisp Tofu Fries.

Ingredients:
1 cup seedless raspberry jam
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon fresh minced ginger

Method:
Add all ingredients to a saucepan. Bring to a boil, stirring until thickened. Cool and serve as a dipping sauce. Maybe be refrigerated up to one week. Makes about 1 cup

Raspberry Ginger Dipping Sauce

Sweet Onion Mayonnaise

How to make Sweet Onion Mayonnaise Recipe - This mayo is best enjoyed after an overnight stay in the refrigerator to allow the flavors to blend.

Ingredients:
1/4 cup finely chopped sweet onion
1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon white vinegar
2 teaspoons celery salt
1 teaspoon dry mustard

Method:
Mix all ingredients together and refrigerate at least 1 hour before serving. Store in the refrigerator for up to one week. Makes about 1 cup Read More

Teriyaki Mayonnaise

How to make Teriyaki Mayonnaise Recipe - Perfect for dipping Sweet Fries or Tofu Fries.

Ingredients:
1 cup mayonnaise
1/2 cup prepared teriyaki sauce
1 teaspoon toasted sesame seeds

Method:
Combine the teriyaki sauce and the mayonnaise in a bowl. Garnish with toasted sesame seeds before serving. Makes 1-1/2 cups

Teriyaki Mayonnaise

Wasabi Garlic Mayonnaise

How to make Wasabi Garlic Mayonnaise Recipe - Serve with fries or Tempura Vegetables as an Asian-inspired dipping sauce.

Ingredients:
2 tablespoons toasted sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 cup mayonnaise
1/2 cup sour cream
2 teaspoons prepared wasabi powder
2 teaspoons tamari soy sauce

Method:
Heat the sesame oil in a small skillet over medium-low heat. Add the ginger and garlic, sautéing until crispy and translucent. Do not burn the garlic. Set aside.

In a food processor, combine the mayonnaise, sour cream, wasabi powder, soy sauce, and sautéed ginger and garlic mixture. Mix until smooth. Makes about 1 cup

Wasabi Garlic Mayonnaise

Horseradish Sauce

How to make Horseradish Sauce Recipe - Mayo with a bite of horseradish perfect with simple flavors such as Fresh Green Bean Fries.

Ingredients:
1 teaspoon prepared horseradish
1 cup mayonnaise
2 teaspoons chopped fresh cilantro

Method:
Combine all ingredients and mix well. Makes about 1-1/4 cups Read More

Curry Ketchup

How to make Curry Ketchup Recipe - Probably my favorite ketchup recipe, this is easy to make and unexpectedly different.

Ingredients:
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
1 clove garlic, crushed
1/2 cup ketchup (may use Homemade Ketchup)
1/2 cup mayonnaise

Method:
Mix all ingredients and let sit 30 minutes before serving. May be refrigerated up to one week. Makes about 1 cup Read More

Special Sauce

How to make Special Sauce Recipe - This creation is a staple of the ubiquitous frietkot, or fry stand, in Belgium and Holland. Simple, yet very tasty.

Ingredients:
1/4 cup finely chopped onion
1/4 cup pickle relish
1/2 cup ketchup
1/2 cup mayonnaise

Method:
Mix all ingredients together and serve. May be refrigerated up to one week. Makes about 1-1/4 cups Read More

Satay Sauce

How to make Satay Sauce Recipe - Creamy and rich in peanut flavor, this is a great satay sauce for dipping fries or for mixing with cooked flat noodles for a quick Thai lunch.

Ingredients:
1 (10-ounce) can coconut milk
1/2 cup peanut butter
1 tablespoon tamari soy sauce
2 teaspoons brown sugar
1/2 teaspoon red chili paste

Method:
In a saucepan combine the ingredients and bring just to a boil, stirring frequently. Remove from heat and keep warm until serving. May be refrigerated up to one week and warmed to serve. Makes 2 cups Read More

Tzatziki Sauce

How to make Tzatziki Sauce Recipe - The famous Greek cucumber sauce that is good with gyros and great with fries.

Ingredients:
1 cup sour cream
1 cucumber, peeled, seeded, and chopped
1 tablespoon lemon juice
1 clove garlic, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh dill

Method:
Place all ingredients in a food processor and blend until combined. Refrigerate before serving for the best flavor. Can be stored up to one week. Makes about 1-1/2 cups

Tzatziki Sauce

Ranch Dressing

How to make Ranch Dressing Recipe - Fresh celery leaves provide a straight-from-the-garden taste to this fresh ranch dressing.

Ingredients:
3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped celery leaves
1-1/2 teaspoons fresh lemon juice
3/4 teaspoon onion powder

Method:
Combine all ingredients and chill in the refrigerator at least 1 hour. Keep refrigerated for up to two weeks. Makes about 1-1/4 cups

Ranch Dressing

Blue Cheese Dip

How to make Blue Cheese Dip Recipe - Cool buttermilk and tangy blue cheese is a classic combination. I prefer to a use a Gorgonzola cheese for its salty taste and slightly creamy texture.

Ingredients:
1 cup mayonnaise
1/2 cup buttermilk
4 ounces blue cheese crumbles
1/4 teaspoon black pepper

Method:
Mix all ingredients together. May be stored for one week in the refrigerator. Makes about 1-1/2 cups

Barbecue Mayonnaise

How to make Barbecue Mayonnaise Recipe - This is my wife Aimee’s preferred dipping sauce for hot fries.

Ingredients:
1 cup barbecue sauce
1/2 cup mayonnaise

Method:
Mix well. Store in the refrigerator up to one week. Makes 1-1/2 cups

Barbecue Mayonnaise