Gourmet Fries Duo

If you're planning to go into the french fry business, innovation is key. What's a new way to flavor it or present it? You can go the gourmet route: Offer new flavors that go beyond cheese, barbecue, and sour cream. You can even offer different shapes like thin potato chip-like pieces, cubes, or balls.

But first, you must learn how to cook it successfully. The best french fries are those that are crisp outside and soft inside. Use the Russet potato variety—they absorb less oil, thus making them crispy. There's also a trick to achieving this texture. As you'll see in these recipes, the potatoes we all know and love undergo deep-frying twice!

Serves 6 to 8  Prep Time 15 minutes  Cooking Time about 45 minutes, plus at least 30 minutes resting time

For the Parmesan and  Black Pepper Fries
500 grams frozen potato wedges
50 grams grated Parmesan cheese
salt to taste
freshly cracked black pepper

For the Fresh Fries with White Chocolate and Baileys Dip
1 bag frozen french fries
salt to taste
1/2 cup fresh milk
150 grams white chocolate, chopped
4 teaspoons Baileys Irish Cream Liqueur

1  Make the For the Parmesan and  Black Pepper Fries: Blanch potato wedges in oil on medium-low heat (about 320ºF) for about 8 minutes. Set aside on paper towels and let cool for about 30 minutes.

2  When ready to serve, heat oil to about 350ºF then deep-fry fries until golden, stirring occasionally. Drain on paper towels for a minute or two.

3  Transfer to a bowl or a large plastic container with a lid. In another bowl, mix together Parmesan cheese, salt, and 8 rounds of pepper. Pour over fries and toss around until well-coated, being careful to keep the fries crisp.

4  Transfer to a serving platter and top with more black pepper.

5  Make the Fresh Fries with White Chocolate and Baileys Dip: Deep-fry frozen fries using the double frying technique (see recipe at Step 2). Season with salt.

6  Make the white chocolate dip: In a saucepan over very low heat, warm milk. In a double boiler, place the warm milk and chopped chocolate pieces; mix well until pieces are fully melted. Add Baileys Irish Cream Liqueur. Turn off fire then transfer to a small container and serve with fries.

Photography by Patrick Martires | Stylingby Paulynn Chang Afable| Props from Handyman (vinyl tiles)

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