French Fries Macaire

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Finely dice shallots, dice bacon very finely and sauté in a non-stick frying pan for 3 - 4 minutes without adding butter, set aside and allow to cool slightly.
Pluck the parsley leaves from the stems and chop finely.
Peel the potatoes, cook in salted water, drain and allow to evaporate. Do not press the potatoes through the potato press until they are lukewarm. Work the bacon, shallots, parsley and egg yolks into the lukewarm potato mixture. Season with salt and freshly grated nutmeg.
Shape the potato mixture on a little flour into a roll about 4 cm in diameter. Let cool down. Cut the potato roll into 1.5 cm thick slices. Fry on both sides in a little clarified butter in a coated frying pan.
A side dish for meat dishes with a little sauce. Or eat as a main course with a fresh salad.
The mass can be prepared and stored in the refrigerator.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.