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Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.
- 5 tablespoons kosher salt, plus more
- 3½ pounds large red-skin potatoes, scrubbed, cut into ¼-inch-thick sticks
- Rice bran or grapeseed oil (for frying; about 6 cups)
Combine 5 Tbsp. salt and 8 cups water in a large bowl or pot, stirring until salt dissolves. Add potatoes and cabbage (potatoes should sink, but some of the cabbage leaves may float). Cover bowl and store in a cool, dark place (a kitchen cabinet or pantry is ideal) 4–6 days; the longer the potatoes sit, the funkier their flavor will be. Drain and pat potatoes dry; discard cabbage leaves.
Fit a large pot with thermometer and pour in oil to measure 3" up sides of pot. Heat oil over medium-high until thermometer registers 325°. Working in batches (you want potatoes to have room to move around), fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or a slotted spoon, transfer fries to paper towels to drain as they are done.
Heat oil until thermometer registers 375°. Working in batches again, refry potatoes until crisp (the edges may brown, but fries will mostly stay pretty light), about 1 minute per batch. Transfer to fresh paper towels to drain; sprinkle with salt (because of the brine, you won’t need to add much).
Nutritional ContentCalories (kcal) 420 Fat (g) 15 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 63 Dietary Fiber (g) 7 Total Sugars (g) 4 Protein (g) 8 Sodium (mg) 1830
You Should Be Pickling Your French Fries and We're Not KiddingReviews Section
Pickled French Fries - Recipes
How To Make Pickled French Fries
Combine vinegar, garlic, rosemary, salt and sugar in a medium pot over high heat. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes. Remove from heat, and pour in the ice. The brine should become lukewarm. If not, chill in the refrigerator for a half hour or pour the brine back and forth between two cups to cool it.
Use your French Fry Cutter to slice the potatoes into french fries.
Immediately place the sliced fries into your vacuum sealer bag or canister and pour in the cooled brine, then seal. Place into the refrigerator to pickle for 3 hours (longer will simply intensify the flavor).
Preheat the Deep Fryer to 375ºF. Fry the pickled potatoes for five minutes at 375ºF, until golden.
Let them rest for about 5 minutes, then fry them a second time, for just 3 minutes. This will help them crisp up. Toss with black pepper and serve.
Easy “Pickled” French Fries with Pickle Dipping Sauce
If you’re familiar with Ronco products, you may remember our original Veg-o-Matic from the 70’s. The Veg-o-Matic Deluxe is just as fantastic as the original, only now it has a convenient catch container to hold your food… plus additional cutting blades for more variety. The Veg-o-Matic Deluxe takes a fraction of the time compared to chopping with a knife which cuts way down on prep time, and it offers uniformly cut fruits and veggies.
I like to break out the Veg-o-Matic Deluxe when I have a big chopping task ahead of me that calls for precision. For example, a couple weeks ago it was my turn to bring snacks for the soccer team… so I turned to my Veg-O-Matic Deluxe to quickly make orange wedges for a team of 12. I chopped a large bag of 20 oranges in about 4 minutes – that would have normally taken a good 30 minutes with a knife. I also love to use the Veg-0-matic Deluxe for making pies! Quickly chop apples, peaches, strawberries or pears for a delicious fruit pie.
But I have to share my favorite way to use the Veg-o-Matic Deluxe… french fries! Using the Julienne blade, you can make perfect restaurant-style fries in seconds. Getting 5-6 large potatoes cut into fries takes forever with a knife, and you almost never get them perfectly sliced. If I owned this Veg-o-Matic Deluxe for nothing other than french fries, it would be worth it to me…
I wanted to share a fun french fry recipe with you. If you love pickles, this recipe is for you! For a great way to make use of that left-over pickle juice, simply marinate your cut potatoes in the juice for 3-12 hours. (The longer you leave them marinating, the stronger the flavor)
- 5-6 large russet potatoes
- 2-3 jars of dill pickle juice- use juice that you like
- distilled white vinegar
- Fresh water
- Salt and pepper to taste
- Frying oil
Pickle fry dipping sauce (mix together)
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon dried dill weed
• 1/2 teaspoon garlic powder
• Pinch cayenne pepper
• Salt and pepper to taste
• 1 small dill pickle, minced
1. Wash and trim about 1/4 inch off one end of your potatoes.
2. Using your Veg-o-Matic Deluxe fitted with the julienne blade, place one potato onto the blade at a time. Press down onto lid to quickly slice into perfect fries.
3. Place fries into bowl and top with pickle juice. Be sure to add all the spices from the juice as well. If your juice does not cover the fries, add equal parts distilled white vinegar and water to completely submerge your fries. Allow fries to soak up those yummy pickle flavors for at least 3 hours and up to 12 hours.
'Al’s Place in San Francisco' recently released its recipe to a delicious salt and vinegar fries recipe that can easily be made at home -- just be prepared to wait.
Salt and vinegar is an extremely popular chips flavor and Al's place decided to this distinct flavor to another snack favorite, french fries. The restaurant's recipe is made for a large-scale restaurant, but can be decreased for a small family or even a couple. The first step is to add five tablespoons of salt and eight cups of water in a large bowl. Add three and a half pounds of sliced potatoes and four cabbage leaves. Once this mixture is prepared, cover it and store in a cool place for four to six days -- just like pickling any other food.
After the wait time is over, dry the potatoes and fry them in batches right before serving. Because of the delicious brine, adding is salt is optional.
Skillet Cheese Fries with Bacon, Pickled Jalapeños, & Ranch
Recently, I shared our go-to recipe for football games. This one is a close second.
Every now and then we go to a certain chain restaurant for a totally over-the-top treat: loaded cheese fries. They are so freakin’ good, but not at all good for us. We usually leave feeling satiated and happy, but also rather sluggish and definitely a tad guilty.
I decided that I needed to recreate a dish that would closely resemble the restaurant version without having to fry anything. Enter these oven fries. I perfected my oven fry method after many failed attempts. They never tasted like french fries. They tasted like baked potatoes.
Lucky for you, despite my many failed attempts, I finally figured it out! I took all the methods and tips from the various recipes I tried and combined them into one. The key things are this: soaking your potatoes (SO important), not overcrowding the baking sheets, and cranking your oven temperature almost as high as it will go. If you do this, you’ll end up with crispy, golden fries that TASTE fried every time.
Now, of course, I totally undo my good intentions when I pile on crispy bacon and cheese and dunk them in a vat of ranch dressing…. But there are scallions and jalapeños in the mix too! And they are GREEN! Which means they make this healthy!
I know. I’m not fooling anyone.
No matter what I try to tell myself, this is still a treat dish. We definitely don’t eat this way all the time. But when we do, we are very happy campers. And we don’t have to feel QUITE as guilty as we do when we eat the fried version.
Using a mandolin, French fry cutter or knife, cut the potatoes into 1/4-inch thick sticks.
Rinse the sticks in cold water until the water runs clear and soak overnight. Drain the potatoes and pat them dry with paper towels.
Pour the oil into a large heavy pot or deep fryer to a depth of 3 inches and heat to 280°F. Carefully add enough of the potatoes so they fit without over-crowding. Cook the fries for 3 to 4 minutes until soft but without any color.
Using a fry basket or slotted spoon, remove the potatoes to a baking pan in a single layer to cool. Keep in the refrigerator uncovered to develop a skin. This step should be done at least 6 hours ahead or the day before.
Before frying, bring the French fries out of the refrigerator and leave at room temperature for at least one hour up to several hours before cooking.
Increase the temperature of the oil to 375°F. Fry the potatoes in batches until golden brown and very crispy, about 1½ to 2 minutes. Remove, drain oil well and transfer to a metal mixing bowl. Toss with the fine sea salt and serve immediately.
How to Make Copycat Five Guys Burger and Fries
Get Nicole&aposs recipe for Copycat Burger and Fries.
"With gooey, melty cheese on a double burger with browned and crusty bits, plus fresh, crunchy toppings and a soft, steamy bun served alongside golden fries, this is pretty darn close to the real thing served at that restaurant chain run by those five brothers. Make these burgers and fries at home and save lots of money while satisfying your fast food cravings. Serve the fries with malt vinegar and enjoy with a cold beer… you can&apost get that at the restaurant!" —NicoleMcmom
- 2 medium russet potatoes
- 8 cups peanut oil for frying
- 14 ounces ground chuck
- 4 thick slices American cheese
- 1 teaspoon hot sauce (such as Frank&aposs Red Hot)
- 1 tablespoon mayonnaise
- 2 medium sesame seed burger buns
- ½ cup shredded iceberg lettuce
- 2 thick slices tomato
- 2 tablespoons diced onion
- 1 tablespoon pickle slices
- 1 teaspoons mustard
- 2 tablespoons ketchup
- 1 teaspoon kosher salt
- Cut potatoes in ½-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
- Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Drain potatoes well and dry thoroughly with paper towels. Add ½ of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
- Divide ground chuck into 4 portions and flatten to form ¼-inch thick patties.
- Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese cook for 1 minute.
- While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
- Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
- Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.
Nicole's Top Tips
- Five Guys uses a starchy potato like the Russet Norkotah or Idaho potato for their fries. Also, there&aposs a two-step frying process (see the video) that ensures your fries and burgers are both hot and ready to serve at the same time.
- Flatten those patties! You don&apost want them to cook up fat and puffy you really want them to stay flat. You can form the hamburger patties ahead of time, just stack them separated with parchment paper in the refrigerator until ready to cook.
- Toast the buns lightly on before laying on the toppings. And by the way, hot sauce on the bun? Yep. It just might be a little of the "secret sauce" that sets these burgers apart from the rest.
- Nicole suggests you start doing the second fry before the burgers are done cooking so everything will be finished at the same time.
- Ready to build the burger? Remember to flip one patty on top of a second patty so the cheesey sides are smooshed together. That makes all the difference.
- Don&apost skip the step where you wrap the burgers in foil before serving. The heat and steam finish melting the cheese and bring all of the flavors together in ooey gooey perfection. It really works!
You can connect with Nicole as NicoleMcmom on Allrecipes and on Instagram[email protected]
Summer Accoutrements: Baked Seasoned Fries and Quick Pickled Onions
With summer comes the flood of grilling advice, burger permutations, and neighborhood block party fare. A couple weeks ago (yes, it’s taken me a while to get to posting this one), Sarah and I decided to get into the seasonal spirit, dust off the grill, and celebrate the approach of summer with a couple of burgers.
So we went ahead and procured some high-quality beef patties from our local butcher (for our family, trips to the small-town butcher are almost exclusive to summertime frolicking) and some classic sesame seed buns.
A burger’s really only as good as its toppings, so we went ahead with sharp cheddar, lettuce, tomato, avocado, mustard, mayonnaise, and a pickle spear on the side. But we wanted a little extra TLC and decided to make some quick pickled red onions and oven-baked seasoned French fries. (Bacon would also be fabulous, but we decided to save some of our calories…)
Here’s the finished product:
If you want to reproduce some of that summery char-grilled goodness, here’s what ya gotta do.
The Quick Pickled Onions
These pickles make a nice tangy addition to burgers, hotdogs, sandwiches, and even hors d’oeuvres. To make them, add all the ingredients to a small sauce pan.
- 1 red onion, sliced about 1/4-inch thick
- ½ teaspoon whole black peppercorns
- 1 bay leaf
- 1 dried red chili pepper
- 1 ½ teaspoons sugar
- 1 fat pinch of salt
- ½ cup red wine vinegar
- ½ cup rice vinegar
Bring the pot to a boil, stirring occasionally for about 1-3 minutes. Turn off the heat and transfer the onions to a small bowl. Let the onions sit to absorb the flavors and cool to room temperature for about 30 minutes. If you’re strapped for time, though, you can eat them immediately. Or you can make them far in advance and let them sit in the vinegar and use them over the next couple of weeks.
They’re great on burgers, as you’ll see…
They’d be lovely on bagels as a substitute for raw onion…
And I even munched a pickled red onion and chopped liver crostini as a decadent snack today…Highly recommended, if that’s your cuppa tea.
Perfect Baked Seasoned Fries
- 3 large russet potatoes
- 2 tablespoons paprika
- 1 tablespoon Adobo seasoning
- 1 teaspoon Bell’s Seasoning
- extra salt, to taste
- ¾ teaspoon ground black pepper
- Olive oil
Preheat the oven to 450 degrees. Thoroughly scrub your potatoes.
Cut them into slices lengthwise, and then cut each slice into 1/2-inch thick fries. As you cut, drop the fries into a bowl of ice water. Let the potatoes soak for 10-15 minutes.
While you’re waiting, combine all of the spices into a small bowl. Drain the potatoes and rinse thoroughly with cold water.
Spread the potatoes out on a dry dishcloth. Pat dry and transfer to a large bowl.
Drizzle olive oil over the potatoes…
And sprinkle in the seasoning. Toss to coat.
Spread the fries in a single layer on a baking sheet lined with nonstick foil. Bake the fries, stirring/flipping the fries every 15 minutes for 45-60 minutes. Keep a closer eye on them as they crisp up, as they can burn easily the crispier they get. When they’re done, plate them up in a shallow dish so they don’t steam and soften up. You want a crispy fry!
Serve alongside your burger permutation of choice…
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French Fries and Onion Rings
French fries and onion rings are classic, beloved sides. However, they tend to remain relegated to restaurants. Frying food can be intimidating to many home cooks, who worry about making a mess or needing to buy specialized equipment. The truth is that with a little practice, making perfect french fries and onion rings is easy to do at home with tools you probably already own. If you’re ready to give it a shot, we’ve rounded up our favorite French fry and onion ring recipes.
The key to making French fries is the double fry technique. By first cooking the fries at a low temperature you cook them through and prime the exterior for crisping. It’s the second, high-temperature fry that gives the spuds a beautiful, crackly crust. This technique is used in our bistro French fries, which are cooked in duck to give them a deep, meaty flavor, and our herbed fries topped with sage, rosemary, and parmesan.
Once you’ve mastered the potato French fry, you can try the sweet potato fry. They can be fried just like the traditional, but if you’re still apprehensive about frying you can try our sweet potato oven fries, which are baked and served with a creamy curry-honey dipping sauce.
Onion rings—tender onion fried with a crispy batter—give French fries a run for their money. Using beer in the batter can make it extra airy, as in our flour-and-lager battered onion rings flavored with honey, paprika, and dry mustard.
Find all of these dishes in our collection of crispy french fry and onion ring recipes.
Hot FriesThese spicy, crunchy fries are our take on the classic packaged snack. Get the recipe for Hot Fries »
Beer-Battered Onion RingsA flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings. Get the recipe for Beer-Battered Onion Rings »
Sweet Potato FriesThe pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American “yam” (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Sweet Potato Honey Fries with Curry-Honey SauceAn aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. Get the recipe for Sweet Potato Honey Fries with Curry-Honey Sauce »
Eastern Townships, QuebecEastern Townships, Quebec
Cornmeal-Crusted Onion RingsButtermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony’s Steakhouse in Omaha. Get the recipe for Cornmeal-Crusted Onion Rings »
Bistro Pommes Frites (Bistro French Fries)The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.
Why have one dipping sauce when you can have five? From Saffron Mayonnaise to Chipotle-Tomatillo Sauce, all of them win.
A sprinkling of chile salt gives these oven-roasted sweet potato wedges some bite.
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