Perfect French Fries (GF) (V)

french friesI have searched the internet high and low for the best french fry recipe. Whether I was making them fried in oil or baked in the oven, I never was fully impressed with the end result. I have been duped, just like the rest of you! The pictures on these recipe websites would portray a a hot fry with crispy skin – yet the recipe would never produce what was actually in the picture. I would just end up with greasy, flimsy fries. Super sad face.

That was until I stumbled upon a recipe by the Pioneer Woman that promised to deliver crispy fries. The secret? The double-frying process.

Yes, I know that frying anything isn’t necessarily good for you, but sometimes we need to indulge to nourish our souls – then hit the treadmill later! I made these on Saturday along with a veggie burger for myself and bacon-cheeseburgers for Nick – and I will fully admit that I did not hit the treadmill later that night. However, I do fully intend to make it to yoga tonight and the rest of the week, so let’s just call it a wash, okay? Okay!

I also opted to fry the potatoes in Sunflower oil instead of the usual canola or vegetable oils for a healthier fry. Sunflower oil is a¬† mild-flavored oil that is chock-full of vitamin E. It is 80 percent monounsaturated and has a high smoke point, making it perfect for frying anything. ūüôā

Perfect French Fries

The ingredients:

  • 5 pounds Russet Potatoes
  • Sunflower Oil For Frying
  • Sea Salt

The method:

  1. Peel and rinse the potatoes. Cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for a few hours.
  2. Drain the potatoes with a pasta strainer. Place the sticks on paper towel-lined cookie sheets to absorb all the water in the potatoes.
  3. Pour sunflower oil into the dutch oven (about 4 inches high) and heat on  medium-high until the oil reaches 300 degrees.
  4. Drop the potatoes in batches (this recipe makes about 4 batches) into the oil for about 3 – 4 minutes, or until the potatoes are soft. Transfer soft potatoes to paper towel-lined cookie sheets to drain the oil.
  5. Now crank up the heat for the oil. Once the heat reaches 400 degrees, drop the batches in again one-by-one until the potatoes are golden brown and crispy.
  6. Drain fries on paper towel-lined cookie sheets one last time. Sprinkle them with salt and serve.

Grilled Tofu with Marinated Tomato Salad and Wilted Spinach

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Tofu ingredients:

  • 1 block of extra-firm tofu, drained
  • 1¬†tbp. Light Soy Sauce
  • 1/4¬†tsp. ground ginger
  • 3/4¬†tsp. minced garlic
  • 1/4¬†tsp. sesame oil

Tofu instructions:

  1. Mix all ingredients together in a shallow bowl.
  2. Once the tofu has drained, slice five 1-inch strips and toss them in the marinade.
  3. Allow to sit for 5-10 minutes.
  4. Throw strips on a medium-high heat grill pan and cook for 3 minutes on each side.

Marinated Tomato Salad ingredients:

  • 6 to 8¬†ripe tomatoes
  • 4¬†green onions
  • 1¬†cup extra-virgin olive oil
  • 3 to 4¬†tablespoons balsamic vinegar
  • 2¬†tablespoons brown sugar
  • Salt and freshly ground black pepper
  • Handful fresh parsley leaves, lightly chopped
  • 12¬†fresh basil leaves, chiffonade
Marinated Tomato Salad instructions:
  1. Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
  2. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
  3. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
Wilted Spinach with Fried Garlic ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, sliced
  • 1 pound spinach, washed and stemmed
  • Salt & freshly ground pepper, to taste
Wilted Spinach with Fried Garlic instructions:
  1. Heat oil in a large skillet over medium-high heat.
  2. Add garlic and stir until golden, about 30 seconds.
  3. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes.
  4. Season with salt and pepper.