My husband and I love bistro’s. Perfect, little restaraunts with food that is way overpriced for the amount, but underpriced for the flavor. The chef’s seem to infuse insane amounts of flavor into tiny pieces of filet, squash blossoms, and creme brulee. One of our favorite things to order are bistro fries. Tiny, thin shoestring fries that are always served with a special dipping sauce or something drizzled over the top.
I was watching food network and I saw Giada making sweet potato fries with a garlic butter sauce and knew I had to make a version of my own. These were from heaven. We barely touched our burgers because all we could do was chow on these babies!
Bistro Fries with Garlic Butter and Parmesan
2 1/2 pounds potatoes, peeled and cut into 1/4-inch-by-4-inch fries, soaked in ice water
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups water
1/2 teaspoon kosher salt, additional salt for topping
1/4 cup (1/2 stick) unsalted butter
1/2 tablespoon chopped fresh thyme
3 cloves garlic, minced
8 ounces shredded parmesan
To make the fries, drain the potatoes and dry completely on a clean kitchen towel. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 5 minutes.)
While the oil is heating, in a large bowl, whisk together the flour, baking powder, baking soda, salt and 2 1/2 cups water until smooth. Coat the potatoes in the batter. Transfer 8 to 10 potatoes to the oil, allowing any excess batter to drip back into the bowl. Fry until golden and crisp, 5 to 6 minutes. Drain on paper towels. Repeat with the remaining potatoes.
For the sauce, In a small skillet, melt the butter over low heat. Add the thyme and garlic and cook for 2 minutes. Pour the sauce over the fries and gently toss until coated.
Place the fries on a platter and sprinkle with fresh shredded parmesan. Top with additional salt to desired tase, Serve immediately.
Recipe adapted from Giada