Alley Fries With Balsamic Glaze

Name: Alley Fries With Balsamic Glaze
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 473 milliliters balsamic vinegar; 946 milliliters 12 ounces gouda cheese, shredded (about; 4 servings Kosher salt and freshly ground pepper; 1 pinch Pinch of red pepper flakes; 1 kilograms russet potatoes, peeled and cut into fries; 2 liters canola oil, peanut oil or liquid shortening, for frying

Alley Fries With Balsamic Glaze might be just the American recipe you are searching for. This recipe serves 4. One serving contains 1448 calories, 57g of protein, and 96g of fat. Head to the store and pick up balsamic vinegar, russet potatoes, liquid shortening, and It works well as a side dish. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.

Ingredients you will need

Balsamic Glaze

Vinegar

Equipment you will use

Sauce Pan

Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Kitchen Thermometer

Dutch Oven

Transfer to a baking sheet using a large slotted spoon; let cool.

Equipment you will use

Slotted Spoon

Baking Sheet

Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes.

Ingredients you will need

French Fries