For whatever reason, I have been thinking of loaded fries lately. Not sure if I had nachos on my mind, or maybe it was those darn kimchi fries I made not too long ago, but it was time for me to take some action and get […]
Search Results: french fries
There is something to be said about flavor combinations. Sure, you have your classic combinations such as peanut butter and jelly, soy sauce and ginger, garlic and tomato sauce, well, you know where I’m going with this. One of my favorite combinations is anything beef and blue cheese. Believe it or not but I was first introduced to blue cheese by my brother in law just before digging into some grilled beef. He had asked ‘Hey, have you ever tried blue cheese with your steak?’, and actually I had never tried the two together. First bite, I was in love. Hands down one of my favorite flavor combinations, and to this day I think of pairing blue cheese with other foods.
It was also not too long ago where we were at a gathering and there was a fragment of a conversation where someone had mentioned something along the lines of “oh, blue cheese…”, and believe it or not, that was enough to trigger an idea of making something with blue cheese, and hence my bacon and blue cheese french fry recipe. Dorky, I know, but at the end of the day, something remarkable in terms of flavor.
I made these with homemade french fries, and if you do not want to be that adventurous (I recommend you make your own), go ahead and use your favorite frozen french fries.
Let’s get started.
- 2 whole potatoes, cleaned, and peeled
- 3 slices of Nueskes bacon (or your favorite), cooked, and chopped
- 1/4 cup shallot, finely diced
- 2 cloves garlic, diced
- 1 tbsp unsalted butter
- 1 cup of blue cheese, crumbled
- 1/2 cup of milk
- 1 tsp cracked black pepper
- 3 cups canola oil
- Salt and pepper to taste
Start by cutting your potatoes in half, lengthwise. Then cut them into about 1/2 inch slices, lengthwise. Place them on their side, and slice in 1/2 slices again until you have a french fry cut. See the picture below, or do a quick Google search to see how it’s done.
Place your cut french fries into a large bowl of cold water as this will help remove some of the starch as well as prevent the potatoes from turning brown.
To medium size pot, add the canola oil and bring it up to 325 degrees. While the oil preheat, drain the potatoes and lay them out on a towel. Gently pat them to dry as you do not want wet potatoes to go into the hot oil.
When the oil has reached temperature, add a small handful of potatoes to the oil, and cook them for about 4 minutes. After 4 minutes, remove them with your kitchen spider or slotted spoon and set them on a paper lined baking sheet to drain any excess oil.
Repeat with remaining potatoes, making sure you bring the oil temperature up to 325 degrees after every batch.
During this time, let’s go ahead and make the blue cheese sauce.
To make the sauce, add the butter to a skillet and let it melt over medium heat. Toss in the shallots and garlic, and give that a good mix. Let this sweat down for about 4 minutes.
Add in the blue cheese, milk, and black pepper. Raise the heat a bit and let this begin to melt down and become nice and bubbly. Stir along the way. Once the sauce thickens, reduce the heat to low, or remove from the heat and set aside.
Once all of your potatoes have cooked, raise the temperature of your oil to 375 degrees.
Again, in small batches, add the precooked potatoes back into the oil, and cooked until golden brown, roughly 4 minutes. Again, remove with your spider, however toss in a paper lined bowl. Season with salt and pepper. Repeat with remaining potatoes.
After the french fries are complete, it is then time to assemble.
Preheat your oven broiler to 450 degrees.
Add a bundle of french fries to a baking dish. I used my good ‘ol cast iron fajita skillet, spoon a bunch of the blue cheese sauce all over the fries, and top with the chopped bacon.
Place under the broiler until the cheese is nice and bubbly, roughly 4-5 minutes.
Your end result is an awesome flavor combination of smoky bacon and blue cheese. Pair that with these amazing homemade french fries, and well in baseball terms, you just hit a homerun. Perfect for any side dish, and heck pair these up with a classic burger, and you’ve just impressed not only yourself, but those around you. Hope you enjoy.
It must be everyone’s all-time favorite. French fries. I do not know if you are like me, but I grew up on fries, probably due to the Sunday night meals at McDonald’s. The salty, crispy goodness that keeps you coming back for more. There are […]
Oh how do I love a good fried potato. I actually really don’t care what type of potato is served, but if it is golden brown and delicious, I’m all in. I’m still coming up with pretty much all of the menu ideas for the family, and exhausting as that can be (granted, I still enjoy it), I decided to rummage through my pantry as I normally do to come up with something to make. This time it was about four potatoes I had just looking at me, so I took them out, scrubbed them and laid them out to dry. This allowed me to walk past them about 20 times only to think about what the heck I was going to make for the evening meal.
At first I thought I would make mashed potatoes and gravy as I know my daughter loves that and could probably just eat a bowl of that for dinner, me included, but as I thought about them more I was really on the fence to make twice cooked french fries, but I didn’t want to deal with frying. Then the light came on… (it takes awhile nowadays for that light to come on) and BOOM… wedge fries!
Wedge fries can be hit or miss in my opinion. You either get ones that are too soft, or too crispy, or ones that are simply just not seasoned. Since wedge fries are a bit on the larger size, you will want to not only cook them properly, but season them properly. I think I did just that because these were actually the star of the dinner, and so much that I ended up making another batch later in the week.
This recipe is way too simple to make, and is a perfect snack, or side dish to most any meal.
Let’s get started.
- 4 russet potatoes, scrubbed clean
- Olive oil, to lightly coat
- 1/2 tbsp salt, more to taste
- 1 tsp cracked black pepper
- 2 tbsp unsalted butter
- fresh herbs, optional
- salted cold water
Start by taking a potato and cutting it in half, lengthwise. To each half, cut them into four wedges. I like to cut the half in half, again lengthwise, then cut each one in half on the diagonal.
Place these wedges into a large bowl of cold water. Add about 1 tablespoon of salt and stir.
Repeat with the remaining potatoes.
Soak the potatoes for about 30 minutes to remove some of that starch. After 30 minutes, drain, and rinse the potatoes.
Once the potatoes have drained, pat them dry. Wipe out the bowl with some paper towel, then place those wedges back in the bowl. Drizzle olive oil all over the potatoes. Season with salt and pepper and give a good toss.
Preheat your oven to 400 degrees.
Lay them onto a baking sheet lined with parchment paper, and place into the oven.
Bake the fries for about 20 minutes, then turn each wedge over, and cook another 10 minutes. Take a butter knife or fork and lightly poke the wedge. It should insert rather easily. The wedge should look golden on the outside, and nice and tender on the inside.
Now here is what I like to do, but you can simply plate and serve as is.
I like to heat a very large skillet on medium heat. Add about 1 tablespoon of additional olive oil, and the butter, and let that butter come to a bubble. Slide the wedges into the skillet, and give a good jiggle to the skillet to cover the wedges in butter and oil, and let those continue to cook for about 5 minutes to get a bit extra crispy. If you are using fresh herbs such as thyme or rosemary, throw it in now. If some of the wedges start to fall apart, don’t worry. I could eat a bowl of those crispy bits (and the table agreed) alone!
Give one a try, remembering that they will be piping hot on the interior. If it requires more salt or pepper, go for it otherwise let your table season to their liking.
Plate and serve.
The result is one hell of a wedge fry and a lot less oil to deal with. As I thought I would have some of these wedges remain on the table to be used for a breakfast skillet the next day, well I was wrong. The family loved them so much it was as this was their first experience eating a large french fry! Hope you enjoy.