Oven-Baked Garlic Fries

Oven-Baked Garlic Fries is a family favorite that I have refined over the years. These fries are perfect with a grilled burger. The most important steps in preparing these fries is to rinse away the starch and to soak them in a diluted vinegar mixture. This helps to produce crispy fries.

Oven-Baked Garlic Fries
(Mark Kelly, 2017)

4 large russet potatoes, sliced into 1/8″ x 1/8″ matchsticks
Extra-virgin olive oil
3 Tbsp unsalted butter
5 large garlic cloves, minced
1/2 cup chopped flat-leaf parsley
1 cup coarsely grated Parmesan
Kosher salt
1/2 cup distilled white vinegar
Cooking spray

In a large bowl rinse the potato sticks using cold water. Let stand in the cold water for 5 minutes. Drain and repeat until the water runs clear. Cover the potato sticks with cold water and pour in the vinegar. Let stand until 15 minutes before baking.

Preheat oven to 375F using convection.

Prepare three baking sheets by coating them with cooking spray.

Dry the potato sticks on a paper towel-lined baking sheet. This will require several layers. Working batches, toss 1/3rd of the potato sticks in a light drizzle of oil and arrange them on one of the prepared baking sheets. Repeat with the remaining potato sticks.

Bake for 20 minutes. After 20 minutes rotate the baking sheets within the oven, bottom to top, top to bottom. Bake for another 20 minutes. By this time the potatoes should be getting crispy. Scrape and flip the potatoes on each baking sheet. Return to the oven for another 10 to 15 minutes, watching closely so that they don’t burn.

Meanwhile, place 2 tablespoons of oil and the butter in a large skillet over medium heat. When the butter is melted add the garlic and cook for 1 minute. Remove from the heat. When the potatoes are done, put the skillet back on medium heat. Add the potatoes to the oil-butter-garlic sauce and toss to coat. Remove from heat and toss in the parsley and parmesan. Season with salt and serve warm.

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Bison Burgers with Crispy Onion Strings

Bison Burgers with Crispy Onion Strings are a juicy, crunchy delight. The lean bison meat cooked to medium rare is rich and juicy. A nice slice of blue cheese and homemade crispy onion strings are the perfect garnishes for this burger.

Bison Burgers with Crispy Onion Strings
(Mark Kelly, 2017)

1 lb. ground bison meat
1 egg yolk
1/2 cup seasoned bread crumbs
Kosher salt
Brioche hamburger buns
Blue cheese for garnish

1 large sweet onion, halved lengthwise and thinly sliced
1 cup all-purpose flour
1 tsp baking powder
Cooking spray

Combine the bison meat, egg, and bread crumbs in a medium bowl and form 4 quarter-pound patties. Season with salt. Refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 1 hour before grilling.

Preheat air fryer (a conventional oil fryer can be used) to 325F.

To make the Crispy Onion Strings: In a measuring cup, combine the flour and baking powder. Break the onions into separate half slices to allow the flour mixture to coat each piece. Put the onion slices in a large zip-top plastic bag. Pour half of the flour mixture over the onions. Seal the bag and toss to coat. Pour the remaining half of the flour, seal and toss again. Pour contents on to a large rimmed baking sheet. Spray with a generous coating of cooking spray. Working in three batches, place the onions in the fryer basket and spray an addition coating of cooking spray. Cook for 14 minutes, shaking after 4, 8 and 12 minutes. Raise the temperature to 360F. Cook for an additional 2 minutes, taking care not burn the strings. Dump the onion strings on a paper towel-lined plate. Repeat with the other two batches. Set aside.

Heat the grill for medium-high indirect cooking. Place the bison patties in the middle of the grill over the unlit section. Grill for about 4 minutes, until grill marks appear. Flip and cook until internal temperature reaches 125F for medium-rare doneness, about 3 minutes. During the last 3 minutes of grilling, toast the hamburger buns.

Serve the burger while warm with a generous slice of blue cheese and the onion strings as a garnish.

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