Hamdi Saidani Bobby Flay French Fries is made with floury potatoes such as Russet, Maris Piper, or King Edward, soaked in vinegar and salted water before frying in canola or vegetable oil. The recipe takes 35 minutes to prepare and serves 4.
More Bobby Flay Recipe:
🧡 Why You’ll Love This French Fries Recipe:
- Crispy and Fluffy: Perfectly crispy on the outside, tender on the inside.
- Versatile Seasoning: Choose from classic salt, rosemary salt, or shaker fries seasoning.
- Customizable: Adjust seasoning and thickness to your liking.
❓ What Is Bobby Flay French Fries Recipe?
Bobby Flay French Fries are classic fries made with floury potatoes, vinegar, salt, and canola oil. They’re cut into 6 mm French fries, simmered, and fried to golden perfection.
🥔 Bobby Flay French Fries Ingredients
- 1 kg / 2 lb (3 – 4) floury potatoes (Note 1, Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward)
- 2 tbsp white vinegar (Note 2)
- 1 tbsp cooking salt / kosher salt (Note 3)
- 1 litre/quart canola/vegetable oil
- Seasoning (Choose):
- Salt – table salt or sea salt flakes
- Shaker fries seasoning
- Rosemary salt
- Nori salt (coming soon)
🍟 How To Make Bobby Flay French Fries
- Peel the potatoes and cut them into 6 mm (1/4 inch) French fries using a serrated knife.
- Keep the cut fries submerged in a bowl of water to prevent them from turning brown while you finish cutting the rest.
- Transfer the potatoes to a colander and rinse them under tap water for 15-20 seconds to remove excess starch.
- Place the fries in a large pot with 2 liters (quarts) of cold tap water, along with vinegar and salt.
- Bring it to a boil over high heat, then reduce the heat to low so the water surface is gently rippling. Simmer for 10 minutes.
- Carefully remove the fries with a slotted spoon and spread them on two tea towel-lined trays. Let them steam dry for 5 minutes to remove excess moisture.
- Heat 3 cm (1.2 inches) of oil in a pot that is at least 10 cm (4 inches) high. For safety, ensure there’s at least 7 cm (3 inches) of space from the oil surface to the rim of the pot.
- Cook the fries in batches, frying each batch until golden brown and crispy.
💭 Recipe Tips
- Ensure potatoes are thoroughly dried after steaming to prevent oil splatters.
- Use a candy thermometer to maintain oil temperature for consistent frying.
- Season fries immediately after frying while they’re still hot for best flavor absorption.
🍔 What To Serve With French Fries?
French fries can be serve with Stuffed Peppers, Spaghetti And Meatballs,Pulled Pork, Korean Meatloaf, Grilled London Broil, Corned Beef And Cabbage, Jambalaya, Mac And Cheese, Tri Tip Marinade, and Beef Wellington.
🎚 How To Store Leftovers French Fries?
- In the fridge: Store leftovers french fries in an airtight container for 2 days.
- In the freezer: Store leftovers french fries in a single layer, then transfer to a freezer bag for 3 months.
🥵 How To Reheat Leftovers French Fries?
- In the oven: Reheat leftovers french fries for 10-15 minutes at 360°F.
- In the microwave: Heat leftovers french fries for 1-2 minutes, then crisp in the oven.
- In the air-fryer: Leftovers french fries in the air-fry for 5-7 minutes at 360°F.
FAQ’S:
How Do You Prevent The Fries From Becoming Greasy?
To prevent greasy fries, make sure the oil is hot enough. Dry the fries thoroughly before frying to avoid excess oil absorption. Fry in small batches to maintain the oil temperature and achieve crispy fries.
Why Do You Soak The Cut Fries In Water?
Soaking the cut fries in water removes excess starch, which helps prevent them from sticking together and ensures a crispy texture. It also keeps the potatoes from turning brown while you finish cutting.
Can I Use Olive Oil Instead Of Canola Or Vegetable Oil?
Olive oil has a lower smoke point and can burn at high frying temperatures, affecting the taste. It’s best to use oils with a high smoke point like canola or vegetable oil for crispy, properly cooked fries.
How Do You Prevent The Fries From Sticking Together While Frying?
To prevent sticking, dry the fries thoroughly after rinsing. Spread them on tea towel-lined trays and let them steam dry. Fry in small batches to ensure even cooking and prevent the fries from clumping together.
More Bobby Flay Recipe:
Bobby Flay French Fries Nutrition Fact
- Calories: 365
- Total Fat: 17g
- Saturated Fat: 2.7g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 6.3g
- Monounsaturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 246mg
- Total Carbohydrates: 48g
- Dietary Fiber: 4.4g
- Sugars: 0.4g
- Protein: 4g
- Calcium: 21mg
- Iron: 1mgm
- Potassium: 677.4mg
- Caffeine: 0mg
Bobby Flay French Fries
Description
Bobby Flay French Fries is made with floury potatoes such as Russet, Maris Piper, or King Edward, soaked in vinegar and salted water before frying in canola or vegetable oil. The recipe takes 35 minutes to prepare and serves 4.
Ingredients
Instructions
- Peel the potatoes and cut them into 6 mm (1/4 inch) French fries using a serrated knife.
- Keep the cut fries submerged in a bowl of water to prevent them from turning brown while you finish cutting the rest.
- Transfer the potatoes to a colander and rinse them under tap water for 15-20 seconds to remove excess starch.
- Place the fries in a large pot with 2 liters (quarts) of cold tap water, along with vinegar and salt.
- Bring it to a boil over high heat, then reduce the heat to low so the water surface is gently rippling. Simmer for 10 minutes.
- Carefully remove the fries with a slotted spoon and spread them on two tea towel-lined trays. Let them steam dry for 5 minutes to remove excess moisture.
- Heat 3 cm (1.2 inches) of oil in a pot that is at least 10 cm (4 inches) high. For safety, ensure there’s at least 7 cm (3 inches) of space from the oil surface to the rim of the pot.
- Cook the fries in batches, frying each batch until golden brown and crispy.
Notes
- Ensure potatoes are thoroughly dried after steaming to prevent oil splatters.
Use a candy thermometer to maintain oil temperature for consistent frying.
Season fries immediately after frying while they’re still hot for best flavor absorption.