member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    German: Pommes Frites

    Source of Recipe

    Food & Wine

    Recipe Introduction

    "Jonathan Sawyer is something of a french fry expert: There are never fewer than three kinds on the menu at the Greenhouse Tavern. This version, tossed with chopped garlic and herbs, is his most straightforward. At the restaurant, he serves the fries with garlicky aïoli."

    Recipe Link: https://tinyurl.com/jp6nhh2z

    List of Ingredients

    â—¦ 2 pounds baking potatoes, peeled and cut into ¼-inch-thick sticks
    â—¦ Vegetable oil, for frying
    â—¦ 4 cloves garlic, crushed
    â—¦ 1 tablespoon finely chopped rosemary
    â—¦ Salt
    â—¦ Dijon mustard, for serving

    Recipe

    In a medium bowl, cover the potato sticks with water and let stand for 15 minutes. Drain, then rinse the potatoes and pat thoroughly dry.

    In a large saucepan, heat 2 inches of oil to 275° F. Line a baking sheet with paper towels. Working in batches, fry the potatoes until almost tender and slightly translucent, about 5 minutes. Transfer the potatoes to the paper towels to drain. Refrigerate for 30 minutes.

    Reheat the oil to 350° F. In a mortar, pound the garlic with the rosemary and a pinch of salt until a paste forms. Fry the potatoes in batches until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fries to a baking sheet and immediately season with salt. Toss with the garlic-rosemary paste and serve the fries right away, with Dijon mustard alongside.

    Makes 4 servings

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â