Best Robbys Drydock Fries Recipes
ROBBY'S DRYDOCK FRIES
Leggy Peggy told me I had to post more of Robby's secrets...so here's one of my favorite appetizers. The steak fries are drenched in a wonderful roast beef gravy (with a few tidbits of beef) and a yummy cheese sauce. Simple but scrumptious!!! Make this when you have leftover roast beef and gravy.
Provided by A Good Thing
Categories Roast Beef
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- You can always use frozen potatoes (baked), canned beef gravy (heated), and canned cheese sauce (heated) but it will be much better if you don't go that route and actually use the home-made stuff.
- To assemble: Place steak fries on an oblong plate, cover with beef gravy (it's even better if there are bits of beef thrown in) and cheese sauce.
- Give everyone a fork and knife and let them eat right off the platter. It's great fun! (:.
COPYCAT BURGER AND FRIES
With gooey, melty cheese on a double burger with browned and crusty bits, plus fresh, crunchy toppings and a soft, steamy bun served alongside golden fries, this is pretty darn close to the real thing served at that restaurant chain run by those five brothers. Make these burgers and fries at home and save lots of money while satisfying your fast food cravings. Serve the fries with malt vinegar and enjoy with a cold beer... you can't get that at the restaurant!
Provided by NicoleMcmom
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
- Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
- Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
- Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
- While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
- Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
- Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.
Nutrition Facts : Calories 1837.3 calories, Carbohydrate 118.4 g, Cholesterol 122.3 mg, Fat 128.8 g, Fiber 7.7 g, Protein 52.7 g, SaturatedFat 24.5 g, Sodium 2196.2 mg, Sugar 4.1 g
CHEF JOHN'S FRENCH FRIES
I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 471 calories, Carbohydrate 18.6 g, Fat 44.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 6.4 mg, Sugar 0.8 g
BEST BAKED FRENCH FRIES
The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!
Provided by Life Tastes Good
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
- Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g
RALLY'S FRENCH FRIES (COPYCAT)
ok these are quite yummy & took me back to my childhood--thought somebody else out there might wanna go back in time too--lol
Provided by Miss_Cooks_Alot
Categories Vegetable
Time 15m
Yield 1 platter full
Number Of Ingredients 8
Steps:
- Prepare batter.
- Combine seasoning mixture and store in a tightly covered container.
- Allow 1 teaspoons seasoning for each cup of prepared batter.
- POTATOES- Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
- Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 oil at least 2" deep in an electric fry pan.
- Turn fries once to brown evenly.
- Remove with tongs to drain on paper towel lined plate.
- Serve at once.
- **The batter can be repeated as needed to coat the frozen fries.
- **Recipe is easily doubled or however much you want to make.
- FOR FAJITA FRIES-Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.
Nutrition Facts : Calories 1876.2, Fat 40.7, SaturatedFat 8, Cholesterol 27.3, Sodium 5063.3, Carbohydrate 339, Fiber 27.6, Sugar 2.3, Protein 36.8
HOME FRIES
The great thing about this recipe is that it can be cooked in just one skillet - and it eliminates the time-consuming task of blanching your potatoes first. Water, oil and salt are combined in one pan. Once the potatoes enter the skillet, the lid is added and the potatoes steam, cooking evenly and absorbing the flavors of the salt and oil. Once the lid comes off, the water evaporates yet the oil remains, so the potatoes pan-fry until crispy. The results? Crunchy home fries with pillowy centers. If cooking for a crowd, double or triple the recipe, but do cook in batches, to avoid crowding the pan.
Provided by Roze Traore
Categories breakfast, brunch, vegetables, side dish
Time 15m
Yield 2 servings (about 1 1/4 cups)
Number Of Ingredients 3
Steps:
- Add the oil, salt and 1/3 cup water to a medium cast-iron skillet; whisk to combine.
- Add the potato cubes in an even layer. (It's very important to not crowd the pan.) Turn heat to medium, cover the skillet and cook the potatoes, undisturbed, for about 6 minutes.
- Uncover, give them a toss or shake. Cook, uncovered and undisturbed, until the underside turns golden, then carefully flip. Repeat on all sides until the water evaporates and the potatoes are crispy all over and tender inside, about 9 minutes total.
- Transfer the home fries to a paper towel-lined plate to drain excess oil. Serve hot.
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