A little while ago these baked Chili Lime Sweet Potato fries made an appearance and ever since I've been wanting to share another crowd pleaser for a Parmesan version. As is often the case here an unexpected ingredient is tossed into the mix plus three dipping sauces. Keep reading for:
How I love french fries, especially the baked variety, but something dawned on me recently. Remember how differently (and good!) fries tasted back in the day at burger joints? The time before certain frying oils were banned here in the US. Well after a lot of conversations with fellow potato connoisseurs it seems a major part of classic fries deliciousness came from the use of beef tallow. That and a pinch of sugar.
After some experimentation I discovered that dried beef bullion powder mixed in a tablespoon of real butter gives a similar effect. Baked fries are common place around here thanks to being so easy to make... satisfying no matter how many show up but after adding this simple ingredient everyone commented how good that particular batch tasted. The cool part is if beef isn't your thing the bullion powder can be swapped out for some steak rub seasoning and a drop or two of liquid smoke with similar results. Virgin coconut oil tastes just as good as butter too, if not better.
Now on to these baked Parmesan fries and three favorite dipping sauces (Currywurst, Aioli and Honey Mustard). Just as with the sweet potato fries the key with these to get crispy done on the outside and buttery soft on the inside without shriveling up or burning is par-boiling first. A quick, super worth it extra step:
Hand Cut Parmesan Fries Recipe
Crispy, cheesy baked hand cut Parmesan fries that are soft and buttery on the inside thanks to par-boiling, the secret ingredient of beef powder and a pinch of sugar.
- 6 Potatoes
- 2 Tablespoons Coconut oil
- 2 Tablespoons Olive oil
- 1 Tablespoon Butter
- 1 Clove Garlic (crushed)
- 1/4 cup Parmesan cheese
- 2 Tablespoons Parsley (chopped)
- 1/2 teaspoon Sugar
- 1/2 teaspoon Beef bullion powder
Fill a large bowl or pot with water. Preheat oven to 400 °F.Potatoes can be peeled or left with skin on. Cut into fries and submerge in water. Either place in the microwave for 5 minutes or bring to a simmer on the stove and immediately drain (do not allow to boil) to par-boil. Blot dry.In a bowl combine rest of ingredients leaving out the cheese. Heat in the microwave for 30 seconds to 1 minute so that everything dissolves. Mix well and pour over potatoes to coat well. Sprinkle with cheese.Lay in a single layer on a baking sheet and bake for 30 to 35 minutes turning them over with a spatula at the half way mark. The baking time will depend on how thick or thinly you have cut your fries. Look for them to become lightly golden brown in color.
DetailsPrep time: Cook time: Total time: Yield: 6 servings
Simply blend your favorite thick ketchup with cumin powder. 1/2 cup ketchup to 1 teaspoon cumin powder.
Rustic Honey Mustard Sauce:
Combine 1/2 cup mayonnaise with 1/2 teaspoon Dijon mustard, 1/4 teaspoon tarragon, 1/2 teaspoon lemon juice, 1/4 teaspoon lime salt, 1/2 teaspoon minced garlic, and pepper to taste.
Pot: Le Creuset
This is part of a series on festival / fair food recipes galore. For more of these fun recipes for your next get-together click on over here.
Image: mam for Gave That