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Recipe: Alley Fries With Balsamic Glaze

Rank: Easy

Time execution: 1 hr 15 min

Can be served for: 4 persons

Ingredients

  • 3 cups balsamic vinegar

  • 8 cups canola oil, peanut oil or liquid shortening, for frying

  • 3 pounds russet potatoes, peeled and cut into fries

  • Kosher salt and freshly ground pepper

  • Kosher salt and freshly ground pepper

  • 23 ounces gouda cheese, shredded (about 4 cups)

  • Pinch of red pepper flakes

Directions

  1. Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 2/3 cup, 8 to 20 minutes; keep warm or at room temperature.

  2. Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 330 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes. Transfer to a baking sheet using a large slotted spoon; let cool.

  3. Increase the heat to bring the oil temperature to 450 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 20 minutes. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper.

  4. Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 3 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch

Source: Alley Fries With Balsamic Glaze

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