Michael's Parmesan Fries

[Food Network Fan]

Did anyone watch today? Michael made parmesan fries and boiled them before baking and they came out perfect. I had not thought of boiling them first, I bet they have a better texture than just baking them on a sheet.

I wonder if it would work if you were making regular deep fried fries? I was thinking hey might be too wet for that.

The baking is better for you anyway I suppose.

[gourmetloveaffair]

You could probably do that- just pat them dry, but i think french-fried fries are thinner... more apt to break apart if you boil them first. I know McDonalds soaks theirs in sugar water before hand, but thats just fast food for ya.

[BerryBaby]

Sugar water? I never knew they did that. Where did you hear/read this? I'd enjoy reading about the process. I do enjoy their fries a couple times a year.

[MiseEnPlace]

Originally Posted by Food Network Fan

Did anyone watch today? Michael made parmesan fries and boiled them before baking and they came out perfect. I had not thought of boiling them first, I bet they have a better texture than just baking them on a sheet.

I wonder if it would work if you were making regular deep fried fries? I was thinking hey might be too wet for that.

The baking is better for you anyway I suppose.

Yes I saw those and boy did they look yummy.

You might be able to use a salad spinner to spin the water away.

[Food Network Fan]

That's true. And a very Alton thing to do.

[MiseEnPlace]

What can I say, AB has warped my thinking


I might make the fries, but it will probably the weekend at the earliest if I can.

[Food Network Fan]

If we combine what Alton does with what Michael does will it tear a hole in the universe or something?

[Food Network Fan]

McDonalds Fries
Source: zenadsl2377

2 large Idaho Russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 - 2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work). Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt, maybe slightly more). Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes:
Note: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

Note: For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

MSG URL: Recipe: McDonalds Fries

[Food Network Fan]

Michael's seem much better and better for you.

Oven Baked Parmesan French Fries Recipe courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: TV Dinner and a Movie

5 russet potatoes 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup grated ParmesanPreheat the oven to 400 degrees F. Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through. Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.

[Sukie]

holy moly.
After reading Mickey D's who would want to eat them?!
Darn, I should not have read!