Flat Fries US Foods

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Peel the potatoes. Cut them lengthwise into quarter of an inch slices. Then place the slices flat on the chopping board and cut them again lengthwise at quarter of an inch into the finger size fries. Soak the fries in water for 2-3 hours in a refrigerator. This will release any excess starch from the potato, making them crispy later.

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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Combine potatoes, salt, black pepper, cayenne pepper, and herbes de Provence in a large bowl. Drizzle with olive oil; stir to coat. Arrange potatoes, evenly spaced, onto the prepared baking sheet.

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Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt. Increase the oil temperature to 375°F (190˚C). Return the fries to the hot oil and fry until.

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Slice potatoes on a mandolin using the batonette blade (or cut into ¼-inch width, 1/8 -inch thick ribbons) into cold water to remove some starch. Drain. Blanch potatoes in oil preheated to 225 F until just tender; drain and cool on a parchment-lined sheet pan. At service, return potatoes to fryer preheated to 350 F, stirring to prevent.

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Instructions. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Cut potato into thin slices, then each slice into long thin strips. Place potato strips into a large mixing bowl and toss with olive oil, salt, and pepper.

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Peeling is optional and comes down to personal preference. Peeled or unpeeled, the cut is absolutely key when making fries. If you have a kitchen mandoline, this is the time to break it out and use it. If not, cut each potato in half the long way, lay the cut side flat on the cutting surface, and cut into 1/2-inch to 1/4-inch slices.

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Season these fries with a pinch of salt to enhance the natural flavor of the sweet potatoes. Sweet potato fries make a tasty side for any meal and will taste incredible dipped in ketchup or this delicious sweet potato fry sauce. 6. Shoestring Fries. One of the thinnest types of french fries is shoestring fries!

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Season the fries: Add the fries to a dry bowl and toss them with the olive oil, smoked paprika, garlic powder, Old Bay, black pepper, and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible. Bake: Bake the fries for 20 minutes.

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Flat Fries US Foods

Instructions. Arrange a rack in the middle of the oven and heat the oven to 325°F. Peel 2 1/2 pounds russet potatoes. Cut and discard a 1/8-inch thick slice from each long side so the potatoes slit flat. Cut lengthwise into 1/2-inch-thick planks. Stack 2 to 3 planks, then cut lengthwise into 1/2-inch-thick fries.

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Use the double fry method for extra crispy French fries if desired. Blackstone Griddle Deep-Fried French Fries. It's as easy as 1, 2, 3. Fill a pan ½ full of oil on the griddle and heat to 375°F, place the frozen fries into the hot oil and cook, remove from the oil, and drain on a paper towel lined platter. This best French fries recipe.

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Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them. Preheat oven to 200°C/390°F (180°C fan). Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so. Smash!

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30 min cool: Leaves fries to cool for 30 minutes. Line a large bowl with paper towels - for draining and tossing. Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.

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Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 - 3 mm thick. Heat pan: Heat a non stick pan over high heat (no oil). (Note 1) Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should puff up dramatically. Once the underside has nice.

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Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel-lined rimmed baking sheet. Repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes.

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Preheat oven to 450F. Cut the potatoes lengthwise into 1/2" thick sticks. Add the potatoes, grated Parmesan cheese, olive oil, dried parsley and salt to a large bowl. Toss the ingredients and ensure that the potatoes are evenly coated. Spread the potatoes on a large baking sheet lined with parchment paper in a single layer.