FRITES RECIPES
HOMEMADE FRITES RECIPE - TABLESPOON.COM
Real Belgian style frites made at home!
Provided by Macheesmo
Total Time 45 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1/4-inch matchsticks. Submerge fries in cold water while you slice the others to prevent browning.
- Heat a large pot of oil to exactly 325°F. Use a deep fry thermometer!
- Dry fries well in batches and once dry, add slowly to oil. Fry the potatoes for 4 minutes then remove and let drain. They will be mostly cooked at this point, but not browned at all.
- When all the frites are fried, heat oil to 375°F.
- When oil is hot, cook the fries for a second time in the hotter oil for 3-4 minutes. They should turn perfectly crispy and brown.
- Remove fries from oil and let drain on a few paper towels. Season fries immediately with salt while hot.
- Serve fries with wasabi ketchup and/or honey mustard.
Nutrition Facts : ServingSize 1 Serving
PARISIAN-STYLE STEAK FRITES RECIPE | ALLRECIPES
When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.
Provided by gremlinhill
Categories World Cuisine European French
Total Time 34 minutes
Prep Time 20 minutes
Cook Time 14 minutes
Yield 2 steaks
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
- Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
- Cut steaks into thin slices across the grain; spoon sauce over slices.
Nutrition Facts : Calories 370.4 calories, CarbohydrateContent 1.5 g, CholesterolContent 96.1 mg, FatContent 26.4 g, FiberContent 0.1 g, ProteinContent 27.8 g, SaturatedFatContent 12.5 g, SodiumContent 255.4 mg, SugarContent 0.3 g
More about "frites recipes"
STEAK FRITES RECIPE - STEVEN RAICHLEN | FOOD & WINE
People throughout France sit down regularly to a meal of deceptive simplicity and universal appeal: steak and french fries. It may seem like the world's easiest dish (after all, it requires only two main ingredients), but the steak must be meaty and juicy, the potatoes buttery and crisp, and both must arrive at the table piping hot. Here's an uptown version of this French bistro classic, featuring Steven Raichlen's favorite cut of beef for steaks—rib eye—anointed with a dollop of creamy Roquefort butter. The French would most likely pan-fry the steaks, but Raichlen prefers the flavor that comes with grilling. The frites get their meltingly soft interior and crisp crust from a two-step frying process: the first at a lower temperature to cook them through, the second at a higher heat to crisp them. Plus: More Grilling Recipes and Tips
From foodandwine.com
Total Time 2 hours 45 minutes
From foodandwine.com
Total Time 2 hours 45 minutes
- Reheat the oil to 375°. Fry the potatoes until crisp and golden brown, 1 to 2 minutes per batch. Using a slotted spoon, transfer the frites to fresh paper towels to drain. Top each steak with a spoonful of Roquefort butter and serve the frites on the side.
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STEAK-FRITES RECIPE | EPICURIOUS
In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites.
My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.
From epicurious.com
Reviews 3.7
From epicurious.com
Reviews 3.7
- Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.
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POMMES FRITES AUTHENTIC RECIPE | TASTEATLAS
This recipe is adapted from BelgianFries.com.
From tasteatlas.com
Reviews 5
Cuisine Belgian
- Sprinkle with salt, and serve with mayonnaise.
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POMMES FRITES RECIPE | MARTHA STEWART
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
From marthastewart.com
Reviews 0
Category Finger Food Recipes
From marthastewart.com
Reviews 0
Category Finger Food Recipes
- Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.
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STEAK-FRITES RECIPE | EPICURIOUS
In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites.
My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.
From epicurious.com
Reviews 3.7
From epicurious.com
Reviews 3.7
- Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.
See details
LOBSTER FRITES RECIPE | FOOD & WINE
Derrick Westbrook turns the classic moules frites into one show-stopping meal by replacing the mussels with garlic-butter drenched lobster. The double-fry method for cooking the fries ensures that they will be perfectly cooked — creamy on the inside and crispy on the outside. The first fry will cook them through, and the second will turn the outside brown and crisp. Adding Old Bay to the aioli is a genius move. Serve the meal with a bright, crisp, minerally Chablis.
From foodandwine.com
Total Time 1 hours 0 minutes
Category Lobster
From foodandwine.com
Total Time 1 hours 0 minutes
Category Lobster
- For the pommes frites:
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STEAK FRITES - AMERICA'S TEST KITCHEN | EPISODES, RECIPES ...
A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?
From americastestkitchen.com
Cuisine French
From americastestkitchen.com
Cuisine French
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MOULES FRITES - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
I adore Moules Frites - for me it is quintessential French and Belgian Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France and Belgium, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! Historical Note: Did you know that French Fries are really Belgian? Deep-fried chipped potatoes ("fries" in American English; "chips" in British English) are a very popular food item – and one which the Belgians claim to have invented. They are called frieten in Dutch and frites in French, whatever the name, they are my guilty pleasure!
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 1008.1 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 1008.1 per serving
- Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.
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THE ONE AND ONLY TRULY BELGIAN FRIES RECIPE | EPICURIOUS
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
From epicurious.com
Reviews 3.5
From epicurious.com
Reviews 3.5
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
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MOULES FRITES RECIPE | BBC GOOD FOOD
Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Side dish, Starter, Supper
Cuisine French
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Side dish, Starter, Supper
Cuisine French
- TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.
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FRENCH FRIES RECIPES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
From allrecipes.com
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STEAK FRITES RECIPE | PBS FOOD
Pre-heat a stock pot filled 1/3 with grape seed or vegetable oil, to 350 degrees. Drain and spin dry fries. Blanch them in batches until light golden. Set aside on sheet trays. Heat oil hotter to ...
From pbs.org
From pbs.org
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BEST MOULES FRITES (MUSSELS AND FRIES) RECIPE - WHAT IS ...
Jan 09, 2022 · Run mussels under cold water for 5 minutes and drain and put on a paper towel lined plate. Cut cherry tomatoes, shallots and herbs, set aside. In a heavy bottomed pot, add butter and shallots ...
From parade.com
From parade.com
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FRIES RECIPES | ALLRECIPES
Allrecipes has more than 110 trusted recipes for fries, including potato fries, sweet potato fries, butternut fries, banana fries, polenta fries, and more. 1035235.jpg.
From allrecipes.com
From allrecipes.com
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10 DIPPING SAUCES FOR FRITES - SAVEUR: AUTHENTIC RECIPES ...
Jun 25, 2012 · Hot, crisp Belgian-style frites are like an elevated ideal of American french fries: airy, greaseless, and attended by a diverse array of dipping sauces. From a traditional garlicky aioli to a ...
From saveur.com
From saveur.com
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POMMES FRITES (PERFECT CRISPY FRENCH FRIES) | KITCHN
Sep 29, 2021 · Instructions. Arrange a rack in the middle of the oven and heat the oven to 325°F. Peel 2 1/2 pounds russet potatoes. Cut and discard a 1/8-inch thick slice from each long side so the potatoes slit flat. Cut lengthwise into 1/2-inch-thick planks. Stack 2 to 3 planks, then cut lengthwise into 1/2-inch-thick fries.
From thekitchn.com
From thekitchn.com
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MOULES FRITES RECIPE | EATINGWELL
Bring a kettle of water to a boil. Advertisement. Step 2. Place potato wedges in a medium bowl and cover with boiling water. Let stand for 5 minutes. Drain and pat dry. Toss with 1 tablespoon oil, 1/4 teaspoon ground pepper, salt and cayenne in the medium bowl. Spread the wedges in a single layer on the preheated pan.
From eatingwell.com
From eatingwell.com
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EASY STEAK FRITES | THE SPLENDID TABLE
Jul 26, 2017 · Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and 6 cups oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, gently scraping up ...
From splendidtable.org
From splendidtable.org
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