Bistro Oven Fries
Prepared in the classic bistro style, these fries are cooked not once but twice to make them extra crisp.
Bistro Pommes Frites
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Bistro Oven Fries
Prepared in the classic bistro style, these fries are cooked not once but twice...
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Martha Stewart Living, February 2007
- Yield Serves 4
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Ingredients
- 4 large russet potatoes (9 to 10 ounces each)
- Coarse salt
- 4 cups vegetable oil (32 ounces)
Directions
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Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
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Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
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Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.
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I thought these came out very very greasy. They tasted good. But I think that either you make fries in the oven and they don't come out greasy and they come out somewhat dietetic or fry them all the way.
Why are some (quite a few) of the recipes not available to add to Ziplist? I get an error message for alot of the recipes I'm trying to add.