4 Fabulous Recipes For Homemade French Fries – Hot Food Trend!

Image courtesy of the Idaho Potato Commission

Haven’t you heard?  2012 is “The Year of the Potato.”

As always we take our party “picks and cues” from the food trend experts and chefs who create the menus in restaurants across the nation.   This is one trend, that I know my family and friends will embrace right away.  Try out one of these great recipes at your next celebration!

So sayeth Andrew Freeman & Co., a San Francisco-based hospitality and restaurant consulting firm. Its detailed annual trends report, dubbed the “Passion Collection,” elaborates thusly:  “Watch out for french fry menus that let guests choose the cut, crispness, and sauce; make-your-own mashers with mix-ins; or custom-cut chips with dusts and dips to order. Everyone’s chipping in.” And it gives a San Francisco example: The french fry menu at Jasper’s Corner Tap & Kitchen.  Read more: http://www.post-gazette.com/pg/12005/1201206-34.stm#ixzz1oGp295Wb

Here are four fabulous recipes for french fries from the folks at the THE OFFICIAL HOME OF THE IDAHO® POTATO.  Visit for more  wonderful recipes at http://www.idahopotato.com>

 

 

 

1. Idaho® Potato French Fries with Lime and Cilantro  (image above)

Recipe courtesy of Marie Grimm, Director of Culinary Operations, Olive Garden, Orlando, Fla.

Yield: 8 servings

Ingredients

  • 4 pounds medium Idaho® potatoes, unpeeled and scrubbed
  • Canola oil for deep-frying, as needed
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon kosher salt
  • 1/4 cup minced fresh cilantro

Directions

  1. Using a french-fry cutter, cut potatoes lengthwise into 1/3-inch by 1/3-inch strips. Place in cold water to prevent oxidization and to wash out excess starch.
  2. Blanch potatoes: Bring a large pot of water to boil; add potato strips; allow water to return to a full boil; cook 30 seconds more; drain. Place on lined cookie sheet; hold refrigerated. Combine garlic, lime juice and salt in small dish; refrigerate 1 hour.
  3. Remove potatoes from refrigerator. Thoroughly pat dry. Deep-fry in 365ºF canola oil for 3 to 6 minutes, until crispy and golden brown. Drain, then place in a stainless-steel bowl; reserve warm.
  4. Stir cilantro into garlic mixture. Add to fries, tossing to coat. Serve in a paper cone.

 

Image courtesy of the Idaho Potato Commission

2. Crispy Idaho® Potato Wedges with Sriracha

Recipe courtesy of Jean-George Vongerichten, Chef, Jean-Georges Management, New York City

Ingredients

Idaho Potato Ingredients:

  • Idaho potatoes, washed well
  • Kosher Salt
Sauce Ingredients:
  • 1/2C Mayonnaise
  • 2t Lime juice
  • 1t Orange juice
  • 1T Sriracha (chile sauce)

Directions

Idaho Potato Preparation:

  1. Place potatoes on a sheet tray covered liberally with salt.
  2. Bake in a 475 degree F oven for about 90 minutes or until potatoes are completely cooked.
  3. Remove from oven and let cool in the freezer until cold.
  4. With a serrated knife, preferably electric, cut potatoes in 1/2 lengthwise. Then cut each 1/2 into 4 wedges.
  5. Put on a sheet tray leaving space between each potato so that they do not stick.
  6. Fry in a 350 degree F fryer until golden brown, dredge on paper towels and season with salt.
Sauce Preparation:
  1. Whisk all ingredients together in a bowl and reserve.
  2. Serve as a dipping sauce for the potato wedges.

 

Image courtesy of the Idaho Potato Commission

3. Greek Fries with Idaho® Potatoes

Recipe courtesy of George Bumbaris and Sarah Stegner, Chefs-Owners, Prairie Fire, Chicago, IL

Yield: 2 servings

Ingredients

  • 2 each Idaho® potatoes
  • Canola oil as needed
  • Salt as needed
  • 4 TBS Feta cheese
  • 1/4 tsp Greek oregano
  • splash Red wine vinegar

Directions

  1. Peel and slice potatoes into pieces about 1/8-inch thick. Fry potatoes in canola oil in a large skillet until light golden brown on both sides. Remove fries from pan and drain on paper towels to absorb any excess oil.
  2. Toss fries in a bowl with salt, feta, oregano and red wine vinegar until well-coated. Transfer fries to serving bowl and top with feta pieces remaining in bowl. Serve immediately.

AND DON’T  FORGET THE KIDS!

Image courtesy of the Idaho Potato Commission

Idaho® Potato Toppings & Sauces for Kids

To serve with Idaho Potato Pommes Frites

Ingredients

Tex-Mex Ketchup

  • 1 cup ketchup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon mild chili powder
  • 1/4 teaspoon ground cumin
Bacon-Cheddar-Ranch Topping
  • 3/4 cup light ranch salad dressing
  • 2 scallions, finely chopped (use green part only in this recipe)
  • 2 tablespoons 2% Sharp cheddar cheese
  • 2 tablespoons packaged 50% reduced-fat real bacon pieces
Easy Microwave Cheese Sauce
  • 1/2 cup 2% milk
  • 2 ounces cream cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
Baked Idaho Pommes Frites
  • 4 large Idaho Potatoes, well scrubbed
  • Cooking spray
  • 1/4 teaspoon salt

 

Directions

Tex-Mex Ketchup

This is a mildly seasoned ketchup and is a great starter recipe for budding chefs.

    SERVES 8 (2 tablespoons each)

    ACTIVE TIME: 5 minutes

    TOTAL TIME: 5 minutes

    Approximate nutritional analysis per serving: 34 calories, 0 mg cholesterol, 366 mg sodium, 0.5 g protein, 0 g fat, 9 g carbohydrates


    Bacon-Cheddar-Ranch Topping
      SERVES 8 (2 tablespoons each)
        ACTIVE TIME: 5 minutes

    TOTAL TIME: 5 minutes

    1. Combine all ingredients in a small mixing bowl. Stir until evenly blended. Cover and refrigerate until needed.
    Approximate nutritional analysis per serving: 75 calories, 12 mg cholesterol, 285 mg sodium, 1.5 g protein, 6 g fat, 4 g carbohydrates

    Easy Microwave Cheese Sauce
    Perfect for dipping or making cheese fries, this sauce won’t disappoint.

      SERVES 8 (2 tablespoons each)

      ACTIVE TIME: 10 minutes

      TOTAL TIME: 10 minutes

      1. Combine the milk and cream cheese in a small microwave-safe bowl. Heat on high for 1 minute, 30 seconds. Use a whisk and stir until smooth.
      2. Heat another 30 seconds on high, then whisk again.
      3. Add grated cheeses and stir constantly until smooth. If necessary, heat at 10-second intervals, stirring in-between, until an even consistency is achieved.
      4. Serve immediately.
      Approximate nutritional analysis per serving: 76 calories, 20 mg cholesterol, 95 mg sodium, 4 g protein, 6 g fat, 1 g carbohydrates

      Baked Idaho Pommes Frites
          SERVES 4

      ACTIVE TIME: 10 minutes

      TOTAL TIME: 40 minutes

      1. Preheat oven to 450° F.
      2. Cut each potato into eight lengthwise wedges. Place potatoes in an ungreased baking pan. Spray potatoes evenly with cooking spray.
      3. Bake 20 minutes. Remove potatoes from the oven, turn them over using a spatula, and return the potatoes to the oven to bake an additional 10 minutes, or until golden brown.
      4. Season with salt and serve hot.
      Approximate nutritional analysis per serving: 278 calories, 1 g fat, O mg cholesterol, 154 mg sodium, 6 g protein, 64 g carbohydrates (does not include optional ingredients)

      2 Responses to 4 Fabulous Recipes For Homemade French Fries – Hot Food Trend!

      1. Dawn says:

        You are most welcome, let us know how you like them.

      2. I cannot take my eyes off that first picture! I have got to try and make these. Thanks for sharing!

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