Bistro-Style Fries

  • Level: Easy
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Directions

  1. Prep: Slice 2 pounds russet potatoes into fries, transferring to a bowl of tepid water as you go. Heat 2 inches of peanut or vegetable oil, shortening, lard, or a combination of fats in a deep wide pot over medium heat until a deep-fry thermometer registers 375 degrees F. Drain the potatoes and dry well.
  2. Fry: Add half of the potatoes to the pot and fry, stirring gently, until they soften and blister, 3 to 4 minutes (do not let them color). Remove with a slotted spoon or skimmer to a paper towel-lined baking sheet. Repeat with the remaining potatoes. Transfer to the freezer until firm, at least 1 hour.
  3. Refry: When ready to serve, reheat the oil to 375 degrees F over medium-high heat. Working in 4 small batches so the oil stays hot, fry the potatoes until golden brown, about 5 minutes. Transfer to fresh paper towels to drain. Season with salt.
  4. Salt 'em:
  5. Herb Salt
  6. Strip the leaves from a few rosemary and thyme sprigs. Pulse in a food processor until fine, then toss with coarse salt.
  7. Bacon Salt
  8. Pulse 3 slices cooked bacon in a food processor until fine; toss with 3 tablespoons coarse salt.
  9. Parmesan Salt
  10. Mix equal parts paprika, grated parmesan and coarse salt.
  11. Dip 'em:
  12. Smoky Ketchup
  13. Stir 1/2 to 1 minced chipotle pepper in adobo sauce into 1/2 cup ketchup. Add a splash of balsamic vinegar.
  14. Spicy Mayo
  15. Add a little Sriracha sauce (or other hot sauce) to 1/2 cup mayonnaise. Mix in the zest and juice of 1 lime.
  16. Zesty Mustard
  17. Mix 1/2 cup dijon mustard, a spoonful of horseradish and some chopped parsley.

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