Recipes for "french fries"

1. Preheat the oven to 450° F.

2. Toss the potatoes with flour, paprika, garlic powder, cayenne, and a big pinch of salt. Toss to coat. Add olive oil and toss again, then spread in an even layer across two baking sheets. Do not overcrowd the pans. Bake 10-15 minutes, then flip and bake for 10 minutes more. Keep an eye on them, if you cut your fries super skinny, they can burn quickly.

3. Pull the fries out and toss with parmesan and herbs.

4. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Add 1-3 tablespoons water to thin the dressing. Taste and adjust the salt and pepper.

4. Arrange the hot fries on a serving plate. Drizzle with generous amounts of Caesar dressing. Serve with additional dressing and ketchup for dipping. ENJOY!

Fill a large bowl with cold water and set aside. If desired, use a vegetable peeler to peel the potatoes. Use a mandolin or a knife to cut fries into 1/4-inch to 3/8-inch thick cuts, depending on your preference. I prefer 1/4-inches as I find they stay the crispiest.

To cut by hand, slice the edge off one side of the potato to create a flat surface. Place the flattened side down, then cut lengthwise into 1/4-inch to 3/8-inch thick slices. Cut each slice into 1/4-inch to 3/8-inch sticks.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Place the cut fries into the water, then drain them into a sieve. Rinse the potatoes under cold water for a few seconds to help remove any excess starch.

Place the fries back into the bowl and fill with cold water until they are fully submerged. Add in the white vinegar. Let the fries soak for at least 2 hours at room temperature, up to overnight (if soaking longer than 2 hours, store in the fridge).

Simply Recipes / Karishma Pradhan

Line two large baking sheets with two layers of paper towels or clean kitchen towels. Drain the potatoes using a strainer, then transfer them to the baking sheet.

Arrange them evenly on the baking sheet and place another kitchen towel or paper towel on top to blot any excess moisture. Let the fries drain and air-dry for at least 15 minutes up to an hour—the drier the potatoes, the better the result.

Simply Recipes / Karishma Pradhan

Line a baking sheet with paper towels or a kitchen towel to drain excess grease from fries after frying.

Meanwhile, set a large Dutch oven over medium heat. Add at least 2 inches of oil to the pot. Use a thermometer to heat oil to 300°F.

In batches, cook the fries for 3 to 5 minutes or until the fries are tender. You may need to cook them in 2 to 3 batches. Use a slotted spoon or kitchen spider to remove the fries from the oil and drain on baking sheet with paper towels or a kitchen towel.

Repeat with the remaining fries, making sure the oil is at 300°F between batches when frying.

Simply Recipes / Karishma Pradhan

Let fries drain on the baking sheet lined with paper towels for at least 30 minutes. Meanwhile, reheat the oil on medium heat to 375°F.

Simply Recipes / Karishma Pradhan

Place 2 teaspoons of salt in a small bowl for easy access. Line a large baking sheet or plate with paper towels.

In batches, cook the fries once more for 3 to 5 minutes, or until they are a light golden brown. Fries should also feel crispy (and not soggy).

To test this, use a slotted spoon or spider to remove a fry from the oil and place it on the paper towel. Let cool slightly, then taste the fry—if it's still soft, continue frying.

Once done, remove the remaining fries with a slotted spoon or spider and drain on the paper towel lined baking sheet.

Immediately season with salt, to taste. Repeat with the remaining batches and serve while hot.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Store leftover French fries wrapped in aluminum foil or an airtight container in the refrigerator. In the fridge, cooked fries will last up to 3 days.

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Simply Recipes / Karishma Pradhan

Scrub the potatoes clean and slice them long ways, 1/4 to 1/2-inch thick. Soak them in a bowl of ice water for at least an hour, or up to 24 hours (in the fridge) if need be.

Preheat the air fryer for about 15 minutes.

Remove the potatoes from the bowl and lay them out on a paper towel or clean kitchen towel. Dry them thoroughly, and then transfer them to a medium bowl and toss them with the oil, rosemary, salt, and pepper.

Remove the air fryer basket and add the potatoes, positioning them as evenly as you can. Set the timer for 10 minutes and fry the potatoes.

Slide the basket out, toss the potatoes to redistribute them—you may notice some spots look more air fried than others.

Fry for another 10 to 12 minutes, until they start to look dry and crispy. (If any pieces seem excessively brown, remove them before you turn the fryer back on.)

Remove from the fryer and place in a serving bowl. Let them cool for a few minutes (I know it’s hard, they’re French fries!) and taste. They should crisp up a little bit as they cool. Toss with additional rosemary, salt, and/or pepper if desired.

If for some reason you find yourself in a situation with leftovers, you can refrigerate them, covered for a few days. Simply reheat them in a little oil in a hot cast iron pan or skillet and they’ll perk right back up.

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Slice potatoes into French fries and place them into a large bowl of cold water to prevent them from turning brown.

Heat oil in a heavy saucepan or large skillet to 350 degrees F (175 degrees C).

While the oil is heating, sift flour, garlic salt, onion salt, paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter that can be drizzled from a spoon.

Drain fries and pat dry; dip into the batter one at a time.

Lower fries carefully into the hot oil in batches to prevent them from clumping together. Fry until golden brown and crispy on all sides, about 7 to 10 minutes.

Drain fries on a paper towel-lined plate.

Serve hot and enjoy!

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.

Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.

Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable plastic bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.

Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment.

Add tomato paste, olive oil, crushed garlic, granulated garlic, red pepper flakes, cayenne, black pepper, and salt to a large mixing bowl, and whisk thoroughly to combine.

Add the fries in using your hands, a few at a time; make sure fries are all separated, and no ice goes into the bowl.

Toss gently with a spatula until every fry is completely and evenly coated.

Use a microplane or other very fine grater to grate a dusting of Parmigiano-Reggiano over the top of the fries. Toss with spatula until evenly mixed in, and then repeat for a total of 2 grated cheese additions.

Transfer fries to the prepared baking sheet in a single, even layer; space out as evenly as possible. Grate Parmigiano-Reggiano over the top until every fry is covered.

Bake in the preheated oven until the fries are very well browned, charred in spots, and the edges of the fries have crisped up, 30 to 35 minutes. Depending on the size and shape of your frozen fries, you may need to bake longer, but start checking at 30 minutes.

Grated additional Parmigiano-Reggiano over fries, sprinkle with chopped parsley, and serve immediately.

Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).

Cut potato into thick wedges.

Mix olive oil, paprika, garlic powder, chili powder, and onion powder together in a medium bowl. Add potato wedges and toss to coat evenly; arrange on a baking sheet.

Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.

Serve and enjoy!

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.

Bake 25 minutes in the preheated oven, or until golden brown.

Preheat oven to 400 degrees F (200 degrees C).

Mix olive oil, garlic powder, onion powder, chili powder, Cajun seasoning, and sea salt in a large resealable bag. Add potatoes and toss to evenly coat with seasoned oil. Spread coated potatoes in 1 layer onto a baking sheet.

Bake in the preheated oven for 35 minutes. Stir potatoes with a spatula and continue cooking until crisp, about 10 more minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.

Fill a large bowl with cold water; add potatoes and soak 10 minutes.

Whisk oil, vegetable juice cocktail, chili powder, onion granules, ground cumin, garlic powder, cayenne pepper, sugar, and salt together in a large bowl.

Drain potatoes and pat dry with paper towels; toss with oil mixture until evenly coated. Arrange fries in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes; flip fries. Continue baking until browned and crispy, about 20 minutes more.

Preheat an air fryer to 400 degrees Fahrenheit (200 degrees C). Place frozen French fries in a large bowl.

Whisk olive oil and dry ranch salad mix in a separate small bowl until smooth. Pour olive oil mixture over the fries and toss to coat. Add bacon bits and salt. Toss again.

Place seasoned fries in the basket of the air fryer. Cook for 7 minutes. Shake the basket and cook 5 minutes more.

Sprinkle shredded cheese over the fries. Cook 2 minutes. Using a spatula, transfer to a serving platter and serve immediately.

Gather all ingredients.

Place yuca into a large pot; add water to cover. Bring to a boil, then reduce heat to medium-low. Cover and simmer until yuca can be pierced easily with a fork, 20 to 30 minutes. Drain and allow to steam for several minutes until cool enough to handle.

Cut yuca into French fry-sized sticks, discarding fibrous core.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Working in batches, fry yuca in hot oil until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain in a paper towel-lined bowl.

Season with salt and serve hot.

Preheat an air fryer to 380 degrees F (190 degrees C). Spray the basket with nonstick spray.

Cut potato in half lengthwise, then into 1/4-inch slices. Cut slices into 1/4-inch sticks. Put fries into a bowl and rinse well under cold running water. Drain and pat dry with paper towels.

Transfer dried fries to a bowl. Add oil and toss until well combined. Sprinkle with salt and season with pepper; toss to combine. Working in batches if necessary, place fries into the prepared basket; spread in an even layer and don't overlap.

Cook in the preheated air fryer for 7 minutes. Turn fries and cook until golden brown and crisp, 7 to 9 more minutes. Remove from the air fryer and sprinkle with more salt to taste.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place frozen French fries in a large bowl. Add olive oil and toss to coat. Season with salt and toss to coat again.

Spread out French fries in the basket of the air fryer, making sure to not overcrowd, and cook for 10 minutes. Turn fries over using a spatula and continue cooking until desired crispness, 2 to 4 minutes more.

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.

Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

Gather all ingredients.

Stir together warm water and sugar in a medium bowl. Soak potatoes in water mixture for 15 minutes.

Remove potatoes from water and dry thoroughly on paper towels. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.