Updated April 22, 2020
Ballpark Garlic Fries
This image courtesy of Jennifer Bigler
When we used to go to ball games or concerts, the garlic fries were my go-to. I had to have them and loved them so much! Now, they are not safe due to cross-contamination, and every time I attend an event, the smell gets me. These are my way of enjoying one of my favorites again.
- 7 medium-sized potatoes, washed
- 1 1/2
cup (337 g) coconut oil, for frying
- 2 tablespoons (30 ml) avocado oil
cup (40 g) chopped garlic
- 1 teaspoon minced fresh parsley
You will need to prep these one day ahead for best results, or at least in the morning if you are serving them that evening. Fill a large bowl with cold water and 1 cup (140 g) of ice cubes. Peel the potatoes and slice them into French fries, placing the potato slices into the ice water immediately after slicing. Refrigerate them overnight or until ready to cook.
When you are ready to cook them, in a large skillet or Dutch oven, heat the coconut oil over medium heat; a good temperature is around 250°F (120°C). You will have to make these in three batches. Take about one- third of the fries out of the water, transfer to a clean towel and blot to dry them off. Put the potatoes into the oil, cook for 15 minutes, then flip them and cook for 5 more minutes. If they are getting brown too fast, lower the heat.
Place the cooked fries on a paper towel–lined plate and fry the remaining potatoes. The fries will not be incredibly crispy by frying once. The key to crispy fries is to double fry them. Once you have fried all the potatoes, refry them again in batches for an additional 10 to 15 minutes per batch.
Toss the cooked fries with the avocado oil, garlic and parsley and serve immediately.
You can use any oil in place of the coconut oil. Avocado oil would be my second choice.
These are best served right away. If they sit for a long time and start to become soft, place them in a 350°F (180°C) oven for a few minutes to allow them to crisp up again.
An easy hack is to prepare frozen french fries and then coat them with the avocado oil, garlic and parsley, if you want them in a pinch.
Reprinted with permission from 101 Incredible Gluten-Free Recipes by Jennifer Bigler, Page Street Publishing Co. 2020. Photo credit: Jennifer Bigler
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