A while back I posted an article by my friend Chef David Nelson on How to Make Restaurant Quality French Fries. Chef David, now retired, is a wonderful cooks and teacher so I wanted to post his follow up to his follow up article on how to take your French fries over the top.
How to Take Your French Fries “Over the Top”
by Chef David Nelson and The Reluctant Gourmet
Once you have mastered the perfect French fry, you will want them all the time. You will want to cook them for your friends.
You may wonder…can I make these even better? The good news is…Yes, you can! Let’s look at some simple ways to make your fries even more flavorful and unique.
Seasoning and Flavoring French Fries (Suggestions are for two russet potatoes cooked)
White Truffle French Fries
When the fries come out of the oil for serving, drizzle with a teaspoon of warmed white truffle oil, 1/8 cup of Parmesan cheese run through a micro planer and some salt and pepper.
Wasabi Dusted French Fries
We found this recipe online some time ago. The chef who created it is Chef Michael C. Brown from the Metro Restaurants in Tucson, AZ. We love it! If you like wasabi, I think you will too.
- 1 tablespoon wasabi powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic
- 1 teaspoon sugar.
Blend thoroughly and sprinkle on chips, fries or wedges.
Some Mid-Atlantic States are known for their “Beach Fries”, which are simply seasoned with Old Bay seasoning after coming out of the fryer.
Duck Fat French Fries
Just what you think…Potatoes cooked in duck fat are the best. Not for the faint hearted or if you are on a strict diet.
Blanch the fries just like the master recipe and then fry the final batch in duck fat. Season and enjoy. The flavor is amazing.
Simply sprinkle Original Ranch Dressing Seasoning Mix and Kosher salt over hot fries! Excellent!
When I was a kid, my dad would take us to Palisades Amusement Park in Fort Lee, New Jersey. If you are from the area and grew up in the 60’s, you’ll remember it.
And every visit I would have to have their French fries topped with vinegar from Fred Nasif’s French fry stand served in pointed cups. They were called Saratoga French Fries. Loved them, but my dad would only let us have them after we were done with the rides for obvious reasons.
Today, I found a recipe for Palisades Amusement Park Saratoga French Fries on Food.com posted by plov53.
Palisades Park French Fries Recipe
Servings: 4 – 6 people
- 5 large potatoes
- ½ gallon water
- 5 ounces malt vinegar
- mazola corn oil
- Heinz malt vinegar
Peel and crinkle cut into large pieces.
Place the uncooked fries into a gallon pitcher with the water and malt vinegar (to store extra potatoes).
Fry the potatoes in the corn oil at medium temperature for two minutes.
Remove and drain.
To finish raise to heat of the corn oil to high.
Drop the half-cooked potatoes to the oil and cook for one minute and ten seconds.
Sprinkle with salt.
Serve in a paper cone and the malt vinegar and enjoy your childhood.
Everyone loves garlic and I’m learning it is heart healthy and can help lower my blood pressure. French fries are so good on their own, but add some quickly fried garlic and wow!
Here’s how you make them. After you make your fries, finely chop three cloves of garlic and add them to the oil you cooked the French fries in for just 20 to 30 seconds. Do not let them burn or get to brown.
In a large bowl, toss the fries with the garlic and a drizzle of olive oil and if you have some grated Parmesan cheese, toss that in too. Season with a little salt and serve right away.
If you want to really take your fries over the top, substitute truffle salt. They will be awesome.