French Fry Diary 154: Cook Fries Like an Iron Chef

On his TV show "Cook Like an Iron Chef" on the new Cooking Channel Iron Chef Michael Symon shows us how they do it in the Iron Chef Kitchen Stadium. Gee, do ya think I could have used the words 'Iron Chef' a few more times in that sentence? Anyway, the episode I just watched had the secret ingredient of the potato, so I was mesmerized.

Symon made 'Pan Roasted Diver Scallops with Potato and Celery Root Puree and Brown Butter,' and 'Potato wrapped Pacific Cod with a Grilled Leek, Red Bliss and Purple Peruvian Potato and Lobster Salad,' with their recipes found here and here, but what really caught my eye was when he made, yeah, you guessed it, French fries.

Iron Chef Mike Symon put an interesting spin on the favorite fried food with his 'Duck Fat Fries with Rosemary and Parm with Greek Yogurt Aioli.' First and foremost he cooked them in duck fat, a luxury I have yet to try. Rumor has it the best fries are done that way. But he also deep-fried sliced garlic cloves and sprigs of rosemary in with the fries as well, an intriguing technique, and there was also only one fry, as opposed to the par-fry/shock-fry method.

He can keep the yogurt and aioli, but the fries still looked darn good. You can check out the recipe here at the Cooking Channel website. Mmmm... fries...