Take your french fries to next level with this recipe. Be sure to check out more facts about the world’s favourite food in Fries! An Illustrated Guide to the World’s Favorite Food
Recipe by Riley Huddleston
Baked Fries with Lemon Parmesan Crust AND a French Remoulade
INGREDIENTS:
• 3 Yukon gold potatoes
• 2 tbsp. olive oil
• salt & pepper to taste
• 1⁄4 cup grated parmesan
• zest of 1 lemon
REMOulade:
• 1 cup whipping cream
• 2 tbsp. buttermilk
• 1⁄4 cup loosely packed flat-leaf parsley leaves, finely chopped
• 1⁄2 celery stalk, finely chopped
• 1⁄2 small shallot, finely chopped
• 1 garlic clove, minced
• 1 tbsp. capers, finely chopped
• 1 tbsp. prepared horseradish
• 1 tsp. fresh lemon juice
• 1⁄2 tsp. paprika
• salt & pepper to taste
DIRECTIONS:
1. Preheat oven to 475 degrees Fahrenheit. Wash the potatoes with cold water then cut into 3/8” thick fries (you can get creative with your cuts). Place in a pot and cover with cold water and 2 tbsp. of sea salt. Bring to a boil and then simmer until just tender. Strain potatoes and place on sheet tray lined with wax paper. Rub with olive oil and season with salt and pepper. Bake for six minutes then sprinkle with parmesan and lemon zest till golden brown.
2. For the remoulade, whisk together cream and buttermilk (crème fraiche). Wrap and let set for 24 hours at room temperature. Once cream fraiche is thick, whisk together all ingredients and enjoy!
