Because I want curly fries so badly! The fries were done in about 15 minutes, and were very dark brown, but not at all burnt or overdone – the insides were nice and fluffy. You could probably frie a rubber hose and it would taste fine…. My husband and daughter would love me forever if I made french fries at home! Is there a good 2nd use for the oil, or do you usually end up discarding the 6 cups (less 4 absorbed tablespoons) after making these? Definitely shouldn’t want to turn the heat down, because lower heat usually makes for soggier fries/more oil absorption. Yesss. My first batch I did soak the potatoes as I was not thinking! Entire cooking time for beautifully browned fries was about 15-20 minutes. The potatoes and oil came about half way up the side of the pot. "Wow!" Thanks! I began to understand why restaurants have a dedicated fry cook. Most french fries are produced from frozen potatoes which have been blanched or at least air-dried industrially. No muss, no fuss, just excellent fries with so little effort that I’ve made them as a quick afternoon snack, too. frites nfpl nom féminin pluriel: s'utilise avec l'article défini "les". In the early stages it seemed like they couldn’t possible turn into crisp, delicious fries, but then they do! I also use the burnner on my gas grill, and don’t think I get the BTUs out of it as you do with city gas, next time I will try the stove. Do you think my heat was too low this time? I see two time periods and draining and Dang it. Save my name, email, and website in this browser for the next time I comment. You’ve changed my LIFE. Use a large slotted spoon or spider to scoop potatoes from and spread them on prepared tray drain, tossing immediately with salt as you do. So went to the writing of Saint Harold of McGee. This looks like a fabulous technique. Mind = blown. BEST FRIES EVER! I don’t make french fries very often in fact not sure the last time, I don’t know if we still have a deep fryer. Oh, and what kind of oil did you use? I poured the used oil (grape seed) through a sieve and it is now waiting in the fridge to produce another batch of yummy fries sometime very very soon! Yummy! You can keep fries warm in a 200 degree oven but the texture is really best right from the fryer. [This the cooking equivalent of searching to the ends of the earth for the dress you’re looking for only to settle for a nonreturnable second choice before finding it. While it was the tempting fries that piqued my interest, I have to ask about the stoneware pictured. It was called the “cold start” method. Add it to taste to your best catsup and then add sugar and salt to taste. Rechercher une offre; Toutes nos opportunités; Candidatures spontanées; Loading... Rechercher une offre l.castro 2019-04-03T09:52:50+02:00 And, like yourself, love my fries! I prepped them right through the first frying — I did the twice-fried method for the party because I believed there was no other good way to — and it’s actually a great trick. I am from India and we fry regularly. Oh yes, thank you Deb – I would never have thought of starting my fries in cold oil! Divine! When my girls walked in the door, their eyes lit up and within 10 minutes, the fries were g.o.n.e. I only had regular Idaho potatoes on hand, I didn’t measure anything, and they still turned out perfectly. Since reading about them a few days ago, I’ve made, quite literally, 20 lbs of french fries. Also using a bigger pot than needed, which I did not do. Yes, you can use a vegetable oil. That quote may help me eat fewer french fries. The starch in potatoes starts to turn to sugar after time, plus they will lose moisture. Hi Deb, thanks for the interesting twist on fries. If there is ever a ‘favorite Smitten Kitchen recipe’ poll, this is the one. My mother made these and they were fantastic. They weren’t like real french fries but I ate them anyway. Thank you so much for your recipes – you get me out of my comfort zone! Thanks Deb! [56] In the United States, the J. R. Simplot Company is credited with successfully commercializing french fries in frozen form during the 1940s. medium is definitely medium-high for others, I usually adjust accordingly when writing recipes). The root vegetable fries cooked in the barrel were outstanding and they needed only a little spray of olive oil to result in a hot, crispy outside, steamy inside, side dish low in fat but high in nutrition. Would it be ok to prep the potato batons earlier in the day? Followed the recipe very closely. (Roughly 0.4, 0.3 and 0.15 inch respectively.) [4][6][7] Potatoes fresh out of the ground can have too high a water content—resulting in soggy fries—so preference is for those that have been stored for a while.[8]. I am writing again in the hope that this doesn’t. But it did! Last weekend, we had 13 friends over for moules-frites.This — plus a big green salad, some crusty baguettes and more white wine than seems conscionable — is my favorite dinner party menu.It makes the easiest, surprisingly budget-conscious meal and might, if you play your cards right, make you feel ever-so-slightly like you’re on vacation somewhere European and full of sailor-types. Oil choices: Any neutral oil that can handle high frying temperatures will work; my favorite for french fries is peanut. My bodega only had unrefined peanut oil, which says its good for medium high heat. I made these tonight and they are sooooo delicious!!!!! So, if you see it at the store while grabbing your peanut oil and potatoes (vs. milk, eggs, bread) before the storm tonight… to hold you over until I make my own. And you’re me y the same with russet knowing that yes they’re going to end almost falling apart and add julienned onion too. I’ve only made these a few times because it’s almost impossible to find Yukons (or any gold potato) here in less than 5 pound bags. In spite of them getting done too soon and having to wait in the oven. Any recommendations for a vegetarian menu? I mean, because I’m sure you were otherwise going to be three rooms away while oil was bubbling on your stove. I used canola oil and Yukon gold potatoes. I let them crisp too much this time around, but they were still good. Simple but made with much love. Kenji’s stay like that for a long time, perfectly crisp, even when cool. Even so, I was the most popular person on the block :) Made Yotam Ottolenghi’s mom’s mayo http://www.ottolenghi.co.uk/ruth-s-mayonnaise-shop, not that any accompaniment is really necessary. They especially love the now popular Garlic Truffle Fries that have popped up on menus in specialty restaurants in our area. I’m sorry they didn’t work well. I usually use 1/4 EVOO to 3/4 grapeseed oil. No vinegary after-odor. Old porch out back was where the deep fryer was kept. Yum. You could definitely fry chicken in it; it’s about 11 inches across. The one shown here is a Staub 4-quart braiser. Thanks! Emails & SMS de rappel, Visibilité en ligne. And so easy. Thank you. I have a 5 burner older kenmore dual fuel elite stove w/ 14200 btus…, This strategy sounded great but it didn’t work for me. People often say that they’ll never live long enough to read all of the books in their house, and I completely agree; but I’d like to add that I’ll never live long enough to cook all of the recipes I’ve bookmarked from Smitten Kitchen. I’d say vegetable or canola are the next most common. [52] A blue plaque in Oldham marks the origin of the fish-and-chip shop, and thus the start of the fast food industry in Britain. THERMASSUR au service des curistes depuis plus de 25 ans. While blending add the corn oil bit by bit until you reached your preferred consistency. They tasted delicious. 1st attempt: started with room-temp oil, gradually turned down heat a little at a time after it began boiling, didn’t go below #6 (my stove’s dial goes to #9). Do you use the traditional drizzle of oil? So we had pot roast and fries and my children were ecstatic. but these really weren’t that bad. The creamier nature of Yukon Golds is what I think makes this work. That said, a lot of people are commenting that theirs took less time so I think it’s safest to just keep an eye on it. This was not a problem for my husband as he’s not a crispy fan (he raved about these), but for me the gold standard is the oven fries from your book. You had totally lost me with “frying twice” I was relieved when I read Valerie’s answer! Can someone come up with something equally horrific for ice cream? Question: Do you leave the burner on high the whole cooking time? Thus, you can save and re-use the oil. I froze some of the leftover fries from my first batch, stuck them in the oven and they were fantastic. A popular dish in France is steak frites, which is steak accompanied by thin french fries. I resent you. CI did much more accurate science on this; they sent out these and twice-fried fries to a lab for nutritional analysis and found that the “cold-start spuds contained about one third less fat than spuds deep-fried twice the conventional way: 13 versus 20 percent.”. More was better – and aside from a little extra cleanup, it was great that all the fries were ready at the same time and with minimal effort from the line chef. I didn’t dispose of the oil, I strained, cooled and kept it; it’s back in the bottles I bought it in and in the freezer. Third try at russets tonight and the best ever! A tiny bit of sticking that came loose with no effort. Although the potato cuts may be baked or steamed as a preparation method, this section will only focus on french fries made using frying oil. If you wish to Supply to other people in your contry who can put a stall and sell Long fries we can supply you in bulk and we can even supply carts to sell if needed..this products in PURE VEG.& GLUTIN FREE Guys, I am just here to help. Do you mean between the two twice-fried methods (Kenji’s vs. classic) I did for the party or between the party’s fries and these? [3], French fries are prepared by first cutting the potato (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. We LOVE that mayo! My kids are anaphylactic to peanuts AND tree nuts. of oil and still the basket could only hold max 2 pounds at a time so you’re still doing several batches, although it’s just a few minutes, hands-off and you’re not fussing about trying to keep the temperature even on the stove. In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites.The words aiguillettes ("needle-ettes") or allumettes ("matchsticks") are used when the french fries are very small and thin. But the real question: how did the two recipies compare? Also, the potatoes were labeled “Fresh Yellow,” which is interesting. I am curious to try your version. I can tell that this will become a requested favorite. Thank you! And because I refused to wait to try this. My biggest reason for never making fries before without a deep-fryer was not the smell or the smoke or the sheer volume of oil necessary, but the unfortunate prospect of having to scrub the 3-foot radius around and above the stove after the cooking is over. They take some faith. Also looking for clarification re: whether the heat is reduced from high after the initial 5min. Can you cover the pot with a splatter guard while the fries are cooking? I always cool it in the pan, then pour it into the trash into any empty container (ice cream, yogurt, etc.) I had a friend who died from eating an egg roll fried in peanut oil. I think of it as the second best Dutch oven you can buy; it’s great to have a big one (6-quart, although I use a 5-quart for most recipes) for big soups and stews; this is slightly lighter and thinner. So if I could achieve crispness they would be perfect. I made these Friday night in my Tfal electric fryer. Blend all of these together first Followed the recipe to a “T” using my Le Creuset enameled cast iron dutch oven and a gas stove. Once the fries started turning color, I measured the oil temp, it was about 250F. It looks delicious and so easy!!!! How do I know when you take them out next time? I need to try these soon! Didn't use enough oil (did not cover all potatoes completely) and they stuck to the bottom and burnt. I have made the “easiest French Fries” twice now and send you love and kudos for a brilliant recipe! That might help you figure out your stovetop’s settings. The smell in the evening, even after dinner led me to crave french fries and ketchup every summer! They were nicely browned and tasted great, but were soft. I searched around and am finding there are a few different yellow varieties but not much info on differences. They are occasionally made from unpeeled potatoes (skins showing). If I weren’t doing the first frying the day before, I might keep the potatoes in water. UPDATE! I am always looking for a great quick homemade french fry recipe. You might get away with it though since the fries apparently don’t leave anything behind. I followed the recipe exactly. Next time I plan to cook them slightly less long and see if this helps with the fluffiness and crispiness. *local (to me, anyway) It was a game changer for me. I actually used a mix of peanut oil and vegetable oil because that’s what I had on hand. The second time, not so much. on the inside and perfectly crisp on the outside. Our stoneware is from our wedding registry and has been discontinued, the line was Calvin Klein Cargo. Great shape, though and none (in the original color) are chipped after 11+ years. Absorbed tons of oil and never crisped up. This is my only way to make fries from here on out. Post was not sent - check your email addresses! New here? You’re using yukon gold potatoes and a high-heat oil? Link now fixed, thank you. The town of Florenceville-Bristol, New Brunswick, headquarters of McCain Foods, calls itself "the French fry capital of the world" and also hosts a museum about potatoes called "Potato World". Whatsapp, Wechat and Line on same number. [8], French fries are fried in a two step process: the first time is to cook the starch throughout the entire cut at a low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature. Hi, we JUST NOW finished making these and they were a solid A+. Are there more types of yellow potatoes than I might realize and maybe this wasn’t the same kind? Hm, I’m totally not sure what happened but I’m sorry it wasn’t a hit. 51190 Recherche de jeux. ——————— I grew up in a house with a deep fryer (in the south). Also, soy & GMO-free. You hit this one out of the ballpark! Who wants to go through all those steps Kenji lays out when the end result is pretty much the same? With a glass of Sancerre, hands down my favorite meal. I see fish & chips in our near future. Sadly, they were a little bit more hard than crispy, and the insides weren’t really fluffy–but the taste was great. My kingdom for a crab cake. But at first, these were cut in rounds. THANKS! It was so sad. Use peanut instead of vegetable oil. I usually cut potatoes approx 1 inch cubes tossed with olive oil season with Italian spices and oven bake. Deb, once you prepped the potatoes the day before, you stuck them in the freezer so they don’t brown? Carrots and cauliflower worked pretty well, but mushrooms were only ok and zucchini was a fail. PS Will never go back to frying, freezing and frying again! Yeah, I’m definitely trying that. So easy, so good! Bad frying oil might be tricky to gage with your eyes, but it doesn’t have a subtle smell. Won’t that burn them? I just love reading your blogs! The girls are on spring break, friends are in and out playing games and watching movies, and these fries are what they keep requesting – and I haven’t minded making them. [37] It is also one of the world's largest manufacturers of frozen french fries and other potato specialties. That is correct. Sadly, I don’t have a nice enameled or cast iron Dutch oven type pot, so I made them in a stockpot, which they filled about halfway. Chips are a thicker cut than french fries, they are generally cooked only once and at a lower temperature. Your a wizard! I’m recently eating it again and the joy! Like the French, I prefer to do mine in a tub of duck fat. Be sure to serve on a hot platter as they cool quickly. But I slice them up, spray the pan, spray them, and then bake for 20 min at 450. They cooked much faster than I expected – were pretty brown at the 15-minute mark – but I figured that was because I was only cooking enough for 3. [58][43], Pre-made french fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Thank you! So easy to make! [60] French fries are one of the most popular dishes in the United States, commonly being served as a side dish to entrees and being seen in fast food restaurants. My guests loved them. 1. Deb another winner – I love Yukon gold potatoes- they’re the best. So I loaded them on a tray and kept them in the oven for 20 minutes. But you can enhance that by adding a little duck or bacon fat. Also you’d lose the fight over the crispy fries. Any tips?? I had the same problem (not so crispy), with both my skinnier and fatter fries. But I’ve always LOVED reds, and they have now started to have that same “funny” taste (almost an after-taste). – Batons probably about 5/8″ (maybe this is the culprit?) (and of course less what i slopped over the bottle pouring it back, and less what got absorbed by paper towels, etc.) These look amazing! I wonder if it’s the thickness; that’s over double what CI recommended. USDA. But how do you dispose of the oil? Hi Deb – I’m trying this soon! Could I use all lard instead of oil? Not sure if they cooked too fast to crisp (?!) And I was slightly concerned about the potatoes getting brown, so I measured in the oil first, then dropped the potatoes in as I sliced the batons. Should they have gone longer to crisp up? They could keep in the freezer for a day or for months; they’re basically what you’d buy as frozen fries at this point. The mess isn’t terrible but a splatter screen could help. Exclamation points! You can keep used oil in the fridge for a few months, and in the freezer for a few years…. 276.2k Followers, 102 Following, 948 Posts - See Instagram photos and videos from Jacquie et Michel (@jacquieetmichelelite) oven time? I used black truffle salt and served them with my own garlic aioli dipping sauce. I only had one red potato, but I had peanut oil, so I made these. So, I decided awhile back that french fries were just going to have to be that special treat that were reserved for restaurant visits. I’m allergic to shellfish but it developed when I was a teenager so I’ve been looking for a suitable substitute for a “mussels and fries” type of meal. A few things: First, if you’re crazy like us and need to make 14 pounds of fries, nothing is going to save you, not even a deep-fryer. Every one of us loves them and knew how to fry them up before we’d left grade school. The magic part of Kenji’s fries is that they stay crisp for a long time. Will report back! These were so incredibly easy and they were so incredibly delicious! I’m saving the oil in the original bottle in the freezer, as suggested. Thanks to all who replied about what to do with the leftover oil. Cet endroit sert le meilleur steak frites de la ville. [33] However, a reference exists in France from 1775 to "a few pieces of fried potato" and to "fried potatoes".[34]. I’ll be patiently waiting…. Lisa E. I save large containers with lids – a big margarine tub, coffee cans, etc. A few changes from the original: CI has you bevel your potatoes into perfectly batons and isn’t clear what to do with the edges. Will cut in a more wide way next time. Have you considered investing in a candy thermometer to measure the oil temp? And there is NO SMELL. Imagine making a Poutine with these blessed fries?! Always with great results. Digital thermometers are a boon. This is the third time I’ve made the fries. Having only russets tonight, I used them with no problem! They are served with a large variety of Belgian sauces and eaten either on their own or with other snacks. Thank you, thank you, thank you!!! To be clear, to me the appeal of these was that they were less work and used a bit less oil (and I had to buy less oil, because 4 quarts was expensive and I don’t deep fry enough to get any ROI on it), but I am absolutely not eating french fries for their health benefits. Yukon Golds are expensive, but this makes it so worthwhile. Deb, please update us all when you (try to) re-use it. Hi Deb – longtime reader, first time question asker! I was concerned about the oil boiling-over, so kept the boil lower than Deb did as seen in her photo above; mine was bubbling but the bubbles were smaller. The fries turned out good but not great. Oh, and what a coincidence! Deb this was a dangerous skill to teach me. Cheers! Not good. We’re survivors. Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, Chaloner, W. H.; Henderson, W. O. Fries are a common side dish in Latin American cuisine or part of larger preparations like the salchipapas in Peru or chorrillana in Chile. (me) live in apts. [59] Some varieties of french fries that appeared later have been battered and breaded, and many fast food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes. [74] A lower-fat method for producing a French fry-like product is to coat "Frenched" or wedge potatoes in oil and spices/flavoring before baking them. Cooking for 2, they invariably rot before I can use them all. I have a glass top stove. Fries are amazing. Looks like 1 more trip to the store for me. And it turns out, both Valerie and Cook’s Illustrated were onto something which is that if you use the slightly waxier potatoes known as Yukon Golds (or yellow potatoes), which are far more delicious if you ask me anyway, you can put them right into a pot of cold oil that barely covers them and cook them over high heat for about 25 minutes almost completely hands off and drain off the most golden, crisp, glittering with fine sea salt heap of french fried happiness. he fries everything in a shed outside so there is no smell in the house. Been buying it for a couple years now. Have a great day! I thought my heat was too high and that I cut them too thin. are always the best! The 510 calories come from 66 g of carbohydrates, 24 g of fat, 7 g of protein and 350 mg of sodium. I’d say room temperature but I also think you’ll be okay. Yes, I too have made mayo with olive oil and it was basically terrible, an off color and bitter. You used Yukon golds and got good color on them? :). I hadn’t even thought of that but what a great idea, especially if they’re thin. Tried this with russets tonight because they were all I had at the moment, (and how could we have burgers w/o fries?!) Grew up in a similar house. "[69] Kristin Kirkpatrick, RD, calls french fries "... an extremely starchy vegetable dipped in a fryer that then loads on the unhealthy fat, and what you have left is a food that has no nutritional redeeming value in it at all. Depends on what you can get; look at the labels and see which ones are indicated for frying. Just a bunch of happy, hungry teenagers eating and chatting over big plates of fries after school. They were nice and brown and delicious, but not really crispy. Dah! Yep! Animal fats tend to have a lighter mouthfeel too. Not sure if anyone else has asked this yet but do you think it would work with curly fries? Do you think I could pull off 10-15lbs in one shot in this? Five years ago: Potato Knish, Two Ways Maybe this recipe needs new, or newer, potatoes? Deb? Cooked through, crisp, but she only made a half batch just to try it out and they were gone very fast. Then the fries continued boiling for another 9 minutes before I scooped them out to drain and salt. I reran using traditional two stage heating with 120 C initial fry 15 min then few mins on 180 to finish much better results. And, once they’re browning, they’re firm enough that you can stir them around if they seem to be coloring unevenly, but they shouldn’t. So now I use Lard, and keep it in my Granpappy fryer on the counter…. These turned out absolutely perfect! They are easy to make, insanely delicious and taste better than anything from a deep fryer! It took a lot longer than the stated time however – about 15 minutes longer, but still. Fries darkened nicely and looked promising but ultimately were soft; thankfully less oily than Attempt 2 but just okay. Another common form, involving larger irregular cuts, is patatas bravas. I’ll let you know but I can’t imagine it wouldn’t last months in the freezer and it sounds like if you only use it for potatoes, it’s not going to get gross as fast. My oil was too hot and my fries were too big. Basically just a big nasty pot of fat. And easier, no question. or if it’s been a few times and the oil has that “fried” smell. I think you’ll be fine. (i made them awhile back when a friend posted about them on her blog.) Through the nineteenth century, fried potatoes became common enough that songs and engravings took the "Fried Potato Vendor" as a popular subject. Set car aside I put too much salt on them but we didn’t even care! LOVIN IT !!! thanks! Olive oil is out. Raipur, Chhattisgarh, INDIA- 492001. Is there a trick to crisp them up before they turn dark brown and taste over cooked (to me!)? Also, bacon grease lived in a crock on top of the stove, where it could easily be topped off. Hi Deb! For many years partially hydrogenated vegetable oils were used as a means of avoiding cholesterol and reducing saturated fatty acid content, but in time the trans fat content of these oils was perceived as contributing to cardiovascular disease. How is this possible? Just made these! It’s a great question because CI specifically says “This recipe will not work with sweet potatoes or russets.” I imagine that what happens is that they get tough on the outside and a bit hollow inside, which is why we usually twice-fry fries.