Flat French Fries
Meet our new favorite potato! We borrowed a Wicked Good idea from the fried plantain, and applied it to organic buttercream potatoes. These tiny round spuds were cooked until tender and then flattened into plantain-like discs by pressing them with the bottom of a sauce pan.
A quick bath in thyme and garlic infused olive oil gave us a crispy, golden flat French fry, perfect for dipping in roasted garlic and herb crème fraiche.
Flat French Fries with Pan Roasted Garlic and Herb Crème Fraiche
Servings: Makes 8 flat fries
Method: Steaming and Frying (moist and dry)
Allergy Info: Soy-free, gluten-free
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Fancy Equipment: Wax paper
Ingredients:
8 organic buttercream or white new potatoes
1/2 cup olive oil
4 cloves garlic, cut in half lengthwise
4 large sprigs fresh thyme
1/2 teaspoon dried thyme leaves
1/2 cup crème fraiche or sour cream
salt and pepper to taste
Directions:
Steam the potatoes for 20 minutes or until tender, or pierce each potato with the tip of a sharp knife and microwave for two minutes or until tender.
While the potatoes are cooking, place the oil, garlic and sprigs of thyme in a bowl. Set aside.
Place a cooked potato between two pieces of wax paper. Using the bottom of a sauce pan, gently push down on the potato to flatten to a disc shape, about 1/4″ thick. Remove the flat potato from between the wax paper, set aside and repeat until all of the potatoes have been flattened. Sprinkle one side of the potatoes with salt and pepper.
Place the olive oil with the thyme and garlic in a skillet and heat on medium. Cook the garlic until golden and caramelized. Remove the thyme and garlic from the oil, set aside to cool. Increase the heat to medium/high and heat the infused olive oil to 365 degrees Fahrenheit.
Gently add potatoes to the pan and fry until golden and crisp on one side (about 1-2 minutes). Flip the potatoes and fry the other side until golden and crisp. Remove from the oil and place on a cooling rack with a cookie sheet underneath to drain. Immediately sprinkle with salt, pepper and the fried thyme leaves.
Serve with Pan Roasted Garlic and Herb Crème Fraiche:
In a medium bowl, add the crème fraiche, thyme, and salt and pepper to taste. Crush or mince the caramelized garlic, add to the crème fraiche, and mix until well blended.
Chef notes:
This method will work well with any waxy potato, and even sweet potatoes, as long as they’re cooked until just tender. If using sweet potatoes, cut into thick 1″ coins before cooking.
Do not boil the potatoes – the added moisture will make it difficult to flatten and fry.
Experiment with your favorite herbs and flavors in the crème fraiche – rosemary, lemon, even smoked paprika will change the flavor profile to something unexpected each time you make these.
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>This sounds fabulous Dawn! Definitely on my list to try.
>Thanks Molly! You'll love them :-)
>what a yummy idea!!!
I've never met a potato dish I didn't like. :-)