Friday, April 08, 2011

Les Pomme Frites

Have you ever noticed the fries you make at home aren’t as good as the fries you get at restaurants? Well I’m going to tell you the secret right here. Are you ready for it?

Fries in restaurants are so good because they are dipped in a giant vat of old oil with a timer that tells you exactly when to pull them out. The old oil definitely helps. It’s why fries taste so much better at midnight than they do at 4 in the afternoon. (and the four or five beers you’ve had since 4 in the afternoon don’t hurt with making the fries taste so good.)

Now, chances are, most of you don’t have an industrial grade French fryer in your kitchen. (And be thankful you don’t – can you imagine the cleanup on those puppies?) So we home cooks need to come up with other ways to make our fries sinfully delicious. One of the bars Prez and I go to gives you fries with parmesean, garlic, and truffle oil on top. These are some serious fries. (Again, the 2-3 martinis we drink alongside might influence our palettes a little bit.)

I don’t have truffle oil, but it’s something I need to pick up – Thatboy and I also love it on our popcorn. These fries, however, definitely take advantage of the parmesean aspect of our bar fries. This is a recipe for baked French fries, because in Thathouse, all our fries are baked. If you want to make them the stovetop way, just fill a pot/pan/metal dancing clog with oil and cook the fries that way before adding the “seasoning.” Remember, the thinner you cut the fries, the crispier they will get.

Eat these plain, or use them for steak frites. Leftover fries always get turned into steak frites in Thathouse.

And if you have truffle oil at home, a drizzle on top definitely isn’t going to hurt the flavor of these puppies. In fact, I encourage it. And then send me some!



French Fries
2 potatoes
1/2 Tbsp olive oil
1 tsp grated parmesean
1/2 tsp seasoned salt
1 tsp chopped parsley

  1. Preheat oven to 425. Cut potatoes into thin strips and toss with olive oil
  2. Bake 30 minutes, or until crisp.
  3. Mix parmesean and seasoned salt. While the fries are still warm, toss with cheese/salt mixture.
  4. Top with parsley.

7 comments:

  1. Boy do I need to invest in a fryer. My favourite way with fries has got to be Poutine!

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  2. Is there anything better? I just donated my fryer to Good Will and seeing your post has me second guessing myself. Thr fries look wonderful and with a side of mayo would be pure paradise. I hope you have a great day. Blessings...Mary

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  3. Oh I am so glad you figured out the solution to all of my french fry problems/needs! I don't fry...so this baked version will definitely be the way I do it from now on!

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  4. Deep-frying is one technique I can't seem to master. It's so hard! Baking is the way to go for me. I usually get frozen fries and bake those though, and dip them in a mixture of sour cream and ketchup.

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  5. It's not even 7am and now i am hungry for fries. I love truffle oil!

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  6. We make french fries at home better then any restaurant ones in my opinion.

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  7. I can't believe you made those ... they look beautiful and delicious. Mine never look like that. Are these really baked????

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