HOW TO MAKE FRENCH FRIES IN THE OVEN WITHOUT OIL RECIPES
EASIER FRENCH FRIES - COLD OIL METHOD (COOK'S ILLUSTRATED ...
These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes.
- Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
- Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.
Nutrition Facts : Calories 3111, FatContent 324.3, SaturatedFatContent 54.8, CholesterolContent 0, SodiumContent 11.3, CarbohydrateContent 57.1, FiberContent 5.1, SugarContent 2.5, ProteinContent 5.3
MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT) RECIPE - FOOD.…
My recipe for retro McDonald's french fries is timely and tedious, so if you can tough it, carry on! This is authentic to the original beef tallow fried potatoes until 1990, when tallow was switched out for shortening. Today, a shortening/vegetable oil blend is used.
Total Time 2 hours 25 minutes
Prep Time 2 hours 18 minutes
Cook Time 7 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- MIX the BRINE in a 3 quart pot with an accompanying lid.
- PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter).
- PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible.
- PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
- FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F.
- PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat.
- FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds.
- TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes.
- SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven).
- SERVE french fries with your favorite condiment and ENJOY!
Nutrition Facts : Calories 174.5, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3498.2, CarbohydrateContent 39.9, FiberContent 4.8, SugarContent 4, ProteinContent 4.3
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