Best French Fry Franks Recipes

CREAMY FRENCH FRY AND SCALLION SOUP

Steps:

• Set the oven to broil with a rack set about 4 inches from the heat source.
• Peel the zest away from the lemon in long strips, avoiding the white pith. Place the lemon zest, rosemary sprigs and oil in a small saucepan over medium-low heat and heat until the oil just comes to a simmer, about 10 minutes. Turn off the heat and allow to sit at room temperature while you prepare the soup.
• Melt the butter over medium heat in a large saucepan. Add the white and light green parts of the scallions (about 1/2 cup) and the garlic. Cook until softened, stirring constantly, 3 to 5 minutes. Add the chicken broth, 2 cups water and the French fries, bring to a boil and then reduce to a simmer. Simmer uncovered until the potatoes soften and start to break apart in the broth, about 10 minutes.
• Meanwhile, strain the rosemary and lemon strips from the oil. Juice the lemon and whisk into the strained oil. Season with salt and pepper. Brush some of the oil onto the halved baguette, place on a baking sheet and broil until lightly golden brown, about 3 minutes.
• Once the potatoes are fully softened, use an immersion blender to puree the soup until completely smooth. Season with additional salt if needed.
• To serve, ladle the soup into bowls. Top with a dollop of sour cream. Drizzle with some of the remaining rosemary-lemon oil and garnish with the dark scallion greens. Cut the baguette into smaller pieces and serve alongside the soup.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

HOMEMADE FRENCH FRY SEASONING BLEND

Steps:

• Combine all of the ingredients together in a small bowl. Store in an airtight container.
• To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.
• To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.
• Note to self: made using 2tsp kosher salt and 1tsp celery salt.

FRENCH FRY DELUXE SALAD

Steps:

• Bake the french fries as the label directs until crisp. Let cool.
• Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces. Make the dressing: Whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoons water in a large bowl. Add 1/4 teaspoon salt, and pepper to taste. Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the salad among bowls. Sprinkle with sesame seeds, if desired.
• Photograph by Charles Masters

PERFECT FRENCH FRIES

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

FRENCH FRY SKORDALIA

Steps:

• Preheat the oven to 350 degrees F. Spread the french fries on a baking sheet and bake until golden and warmed through, about 10 minutes.
• Put the garlic, almonds and olive oil in a food processor and pulse until finely ground. Add the french fries, lemon juice, 1 1/4 cups water and 1/2 teaspoon salt and pulse until almost smooth. Season with salt and pepper. Transfer to a bowl and drizzle with olive oil. Serve with pita chips and/or vegetables.