STOVETOP FRENCH FRIES RECIPES

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DOUBLE-FRIED FRENCH FRIES RECIPE | GUY FIERI | FOOD NETWO…



Double-Fried French Fries Recipe | Guy Fieri | Food Netwo… image

Provided by Guy Fieri

Categories     side-dish

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 4

4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
  • Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
  • Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
  • Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
  • Raise heat of oil to 350 degrees F.
  • Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

CLASSIC MOULES FRITES RECIPE | GEOFFREY ZAKARIAN | FOOD ...



Classic Moules Frites Recipe | Geoffrey Zakarian | Food ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1/2 cup finely sliced shallots
5 tablespoons thinly sliced garlic
1 cup white wine 
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 
2 pounds mussels, cleaned and beards removed
1/2 cup creme fraiche
1/3 cup minced fresh flat-leaf parsley 
2 tablespoons unsalted butter 
2 tablespoons minced chives
2 tablespoons whole-grain mustard 
French fries, for serving

Steps:

  • In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
  • Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

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