Best 3 Bistro French Fries With Parsley And Garlic Recipes
Indulge in the delectable world of Bistro French Fries, where crispy meets flavor. These fries, with their golden-brown exteriors and fluffy interiors, transport you to the heart of a Parisian bistro. From the classic parsley and garlic combination to the tantalizing truffle and parmesan, each recipe brings a unique twist to this beloved dish. Discover the secrets of creating the perfect fries, from selecting the right potatoes to achieving that irresistible crunch. Whether you're a seasoned chef or a home cook seeking culinary adventure, this article will guide you through the art of making Bistro French Fries that will leave your taste buds dancing.
Here are our top 3 tried and tested recipes!
BISTRO-STYLE FRIES
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- 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.
- 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.
- 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.
- Salt 'em:
- Herb Salt
- Strip the leaves from a few rosemary and thyme sprigs. Pulse in a food processor until fine, then toss with coarse salt.
- Bacon Salt
- Pulse 3 slices cooked bacon in a food processor until fine; toss with 3 tablespoons coarse salt.
- Parmesan Salt
- Mix equal parts paprika, grated parmesan and coarse salt.
- Dip 'em:
- Smoky Ketchup
- Stir 1/2 to 1 minced chipotle pepper in adobo sauce into 1/2 cup ketchup. Add a splash of balsamic vinegar.
- Spicy Mayo
- Add a little Sriracha sauce (or other hot sauce) to 1/2 cup mayonnaise. Mix in the zest and juice of 1 lime.
- Zesty Mustard
- Mix 1/2 cup dijon mustard, a spoonful of horseradish and some chopped parsley.
OVEN BAKED GARLIC AND PARMESAN FRIES
You'll love these...consider yourself warned: You'll want them every day!
Provided by Sarah
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
- Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 68.5 g, Cholesterol 13.2 mg, Fat 18.2 g, Fiber 5 g, Protein 13.9 g, SaturatedFat 4.5 g, Sodium 365.4 mg, Sugar 2.5 g
BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC
Categories Potato Side Bake Healthy Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
- Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
Tips:
- For the best results, use high-quality potatoes that are suitable for frying, such as Russet or Yukon Gold.
- Make sure the potatoes are peeled and cut into even-sized pieces so that they cook evenly.
- Soak the potato slices in cold water for at least 30 minutes before frying to remove excess starch and help them crisp up.
- Double fry the potatoes for extra crispness: fry them once at a lower temperature (around 300°F) until they are tender, then fry them again at a higher temperature (around 375°F) until they are golden brown and crispy.
- Avoid overcrowding the pan when frying the potatoes, as this will prevent them from cooking evenly.
- Season the fries immediately after frying with salt, pepper, and other desired seasonings, while they are still hot and crispy.
- For the parsley-garlic topping, use fresh parsley and garlic for the best flavor.
- Chop the parsley and garlic finely so that they distribute evenly over the fries.
- Grate the Parmesan cheese finely so that it melts evenly over the fries.
Conclusion:
These bistro-style French fries with parsley, garlic, and Parmesan cheese are a delicious and easy-to-make side dish that is perfect for any occasion. With their crispy exterior, fluffy interior, and flavorful topping, they are sure to be a hit with everyone at the table. Serve them with your favorite dipping sauce for a complete and satisfying meal.
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