MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Fried Sweet Potatoes
Categories: Five, Vegetables, Snacks
Yield: 4 Servings

3 md Sweet potatoes
1 c Crushed corn flakes
1 lg Egg
1 tb Water

Parboil sweet potatoes for about 10 minutes. Drain, peel
and cut into 1/4" - 3/8" batons. Mix egg with water and
beat throughly.

Separate crushed corn flakes in separate bowls, making
two 1/2 cups each. Flour may be substituted for one of
the bowls of flakes. Dip the cut potatoes in the flour
or crushed flakes, then in the egg mixture and then
again in the other bowl of crushed flakes.

Deep fry in oil (375+|F/190+|C) until browned. Drain on
absorbent paper and sprinkle with salt.

A mixture of cinnamon and sugar could also be used for
a sweet taste.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Fried Potato Salad
Categories: Salads, Potatoes
Yield: 6 Servings

3 Double orders french fries
- from your favorite fast
- food restaurant
1/4 c Onion; fine chopped
3 tb Parsley; chopped
1 cl Garlic; mashed
1 tb White wine vinegar
1/2 c Mayonnaise
Pepper

Place French fries in a large bowl immediately, to
prevent them from becoming limp. Set aside. In another
large bowl, combine onion, parsley and garlic. Add
vinegar. Add pepper.

Mix thoroughly. Let stand for at least 1 hour, stirring
occasionally. When ready to serve, add mayonnaise to
onion mixture. Mix well. Add French fries.

Serve immediately.

Source: "The Unique Potato Salad Cookbook" by Vera Klein

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic French Fries w/Chilli Salt
Categories: Potatoes, Chilies, Herbs
Yield: 2 Servings

1/2 c Catsup
1 ts Ground cumin
1 ts Balsamic vinegar or red
- or white vinegar
2 ts Salt
2 ts Chilli spice mix
3 lg Russet potatoes; peeled,
- wiped dry, in generous
- 1/4" thick batons
Oil (For deep frying)

Combine catsup, cumin and vinegar in small bowl. Combine
salt and chilli spice in another small bowl. (Can be
prepared 1 day ahead. Cover separately and let stand at
room temperature.)

Arrange potatoes in parallel rows on kitchen towel. Roll
towel up, enclosing potatoes, and let stand at least 30
minutes and up to 1 hour to dry potatoes.

Pour oil into heavy large saucepan to depth of 3 inches.
Attach deep-fry thermomether and heat oil over med-high
heat to 325+|F/160+|C. add 1/4 of potatoes to oil and fry
until just tender and barely colored, about 3 minutes.
Using slotted spoon, transfer potatoes to wire rack set
over paper towels and allow to drain. Reheat oil to
325+|F/160+|C. if necessary. Repeat frying with remaining
potatoes in 3 more batches. Cool completely. (Can be
prepared up to 3 hours ahead.. Let potatoes stand at
room temperature, let oil cool.)

Reheat oil to 400+|F/205+|C (???-UDD). Fry potatoes in 3
batches until deep golden brown and beginning to blister,
about 2 minutes. Using slotted spoon, transfer potatoes
to basket lined with several layers of paper towels.
Sprinkle with chilli salt and serve with cumin catsup.

Bon App++tit | January 1993

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. French Fries
Categories: Five, Potatoes
Yield: 4 servings

3 lb Russet potatoes, peeled,
- in 1/4" X 1/4" fries kept
- refrigerated in cold,
- clean water overnight
2 tb + 1 ts distilled white
- vinegar
3 qt Oil
Salt

Working quickly, remove the fries from the cold water,
and drain off as much water as you can without breaking
the fries. Discard the water, and place the fries in a
large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
of clean, cold water, and add the vinegar. Bring to a
low boil for 6 minutes. The fries should be cooked
through but not falling apart. Remove the fries with a
slotted spoon or spider onto a baking sheet fitted with
a paper-towel-lined rack. Cool and dry the potatoes on
the rack.

Once the potatoes are cool and dry, prepare your deep
fryer. Heat the 3 quarts of oil in a large Dutch oven
(at least a 5 quart). Attach a candy thermometer to the
side of the fryer, and heat until the gauge reads
395+|F/200+|C. Working in three batches, add the fries to
the oil, and cook for 1 1/2 minutes. Using a slotted
spoon or spider, remove the fries and place on another
baking sheet fitted with a paper-towel-lined rack.
Repeat with the rest of the fries until all of them have
been blanched in the oil for 1 1/2 minutes.

Let the fries cool and dry on the rack for 1 hour, and
then gently place them in a large, plastic food-storage
container, being careful not to break the fries. Cover,
and freeze overnight. Cool, strain and reserve the oil.

The following day, reheat the reserved oil in the Dutch
oven. Attach a candy thermometer to the side of the
fryer, and heat the oil until the gauge reads
395+|F/200+|C.

Working in three batches, add the fries to the oil, and
cook until the fries are light golden in color, about 4
minutes. Agitate the fries with a slotted spoon or
spider during the cooking process to ensure even
cooking. Adding the fries will have lowered the
temperature of your fryer but adjust as needed in order
to maintain 375+|F/190+|C. (It is better for your fryer to
be below 375+|F/190+|C rather than over it.)

Remove the fries from the oil into a metal bowl lined
with paper towels. Season all over with kosher salt, and
serve at once.

By: Gabrielle Hamilton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wets (French Fries w/Gravy)
Categories: Five, Sauces, Potatoes
Yield: 5 Servings

1 qt Stock: chicken, or veal/beef
2 oz A-P flour
2 oz Butter or oil
Salt & pepper

MMMMM--------------------------TO SERVE-------------------------------
8 c French fries; cooked

In a 2 quart pot bring stock to a boil. Add the butter
and the flour, whisking continually over high heat, for
about 3 min.

Lower the heat to a simmer and continue to cook for
around 35 minutes, stirring frequently.

Strain the sauce, and add salt and pepper to taste.

If you want your sauce to be thicker, lower the heat to
medium and let it reduce further.

FOR SERVING: Put an order of French fries in a bowl,
cover the French fries with the gravy/sauce.

Makes: 4 to 6 servings

RECIPE FROM: https://www.sj-r.com

Uncle Dirty Dave's Kitchen

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