Parmesan and Chili Fries
- Prep Time:
- Cook Time:
- Difficulty: medium
- Serves: 4
Description
I made these fries to go with the Baked Meatball Hamburger I made (see my other recipe). They were delicious. The secret to a crispy french fry is cooking them twice. The first frying cooks the chip and drives off the water. The second frying crisps them and leaves you with a deliciously crispy fry.
add to shopping list Ingredients
6-8 Large Potatoes
Oil for deep frying
Parmigiano Regianno
Chili Flakes
Fresh Parsley
Salt and White Pepper
Preparation
1. Peel the potatoes and reserve in a large bowl of cold water. Slice the peeled potatoes in french fries and return back to the cold water to soak.
2. When you are ready to fry drain the fries and dry them well on a tea towel. Heat the oil in a deep fryer to 160C and deep fry the fries in batches until half done. Cooked through but pale and soggy looking. Remove from oil, drain and cool for 20 minutes.
3. While the fries are cooling finely dice the parsley, freshly grate about 2 tablespoons of parmigiano reggiano and mix all together with a tablespoon of chili flakes.
4. Reheat the oil to 190C and add the fries back in until they brown and crisp. Drain again and toss with salt, white pepper and the parmesan, chili, and parsley mix. Don't add too much salt because the cheese is salty too.
Serve this with the Baked Meatball Hamburger for a decadent public holiday lunch at home. Serves 4.
Post a Question or Comment
blog comments powered by DisqusReviews
8/14/12
Any oil with a high smoke point is fine. Canola, peanut or vegetable oil work. Don't use olive oil, as it will burn at the temperatures you want for deep frying. A lot of people like to use lard, duck fat or goose fat for frying potatoes, but although they are delicious, they are expensive and very, very bad for you.
8/14/12
jazzler says:
I have never made fries at home before, but I am so tempted. omg, I think I'm in love. Spicy fries with cheese, love love.
8/14/12
reinarama says:
I can make it with the leftover packets of parmesan and chilli flakes that came with delivery pizza
8/14/12
Only when I was working the grill at McDonalds when I was 14. Ha ha. But I can definitely see that working. Will give it a try next time! I think the challenge would be freezing the chips separately so that they don't all stick together in one big lump.
8/14/12
I still haven't made it yet! I'm going to invite some Turkish friends over for dinner and try to impress them.
8/14/12
rachel2 says:
oh it's not a big deal - you can just chuck them all onto a tray lined with greaseproof paper to chill (for like 30 min) in the freezer, and they don't really stick together or anything. :) i just tried your recipe over the weekend, yummyyyy. thanks!
8/14/12
rachel2 says:
these sounds lovely! i read somewhere that one way to get them to like 110% perfect (whatever that means) is to freeze them on a tray before the second fry. have you tried that?
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