Basket of Flat Fries DineIn Hail Mary's

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To Fry: Pour 3 inches of vegetable, canola, or peanut oil into a large, deep pot and heat to 300 degrees F.Cook the fries in small batches, adding them to the hot oil, until tender, about 4-5 minutes.Remove them to a paper-towel lined plate as they cook. Increase the heat of the oil to 400 degrees F. Return small batches at a time to the oil and cook for 1-3 minutes, until golden and crisp.

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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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Carne Asada Fries or Carne Fries: A specialty of Mexican restaurants in the San Diego area, comprising a base of fries topped with carne asada (grilled flank or skirt steak) with garnishes of cheese, guacamole, pico de gallo, shredded lettuce and sour cream; some establishments include pico de gallo and lettuce.

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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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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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5. Crinkle-Cut Fries. Crinkle-cut fries are just like regular fries, usually on the thicker side but with wavy or crinkly sides and edges. They're often served in restaurants, and you can buy and bake frozen crinkle-cut fries, but it's also possible to make the real thing at home from scratch.

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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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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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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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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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Preheat griddle on low. As the griddle is heating, add can of cheese sauce to a small saucepan and heat on the griddle. If needed, add a few tablespoons of half and half or milk to the cheese sauce to thin to desired consistency. When cheese sauce is heated through, remove it from the griddle and set to the side.

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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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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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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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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.

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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.