French fries

Name: French fries - Mirela B.
Ingredients: 6 eggs; 8 large potatoes; 300 ml sour cream; 170 ml milk; salt; a little butter to grease the dish in which we prepare the potatoes; 2 tablespoons breadcrumbs

Appetizers - French fries by Mirela B. - Recipia

I have moments when I simply feel the need to take a break from meat, especially after a few heavier days. On such days, I make French fries, a simple recipe that satisfies hunger and doesn't require many ingredients. I don't need anything sophisticated, and it doesn't take long to put them in the oven. I usually make them when I want something filling, with ingredients I already have at home. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 30 minutes Baking time: 45 minutes Servings: 4-5 Difficulty: easy Recipe type: main dish, meatless Ingredients 6 eggs 8 large potatoes 300 ml sour cream 170 ml milk salt a little butter (for greasing the dish) 2 tablespoons breadcrumbs Preparation steps 1. Boil the eggs hard. At the same time, I boil the potatoes with their skins. I let them boil until done, then drain and let them cool a bit. 2. I peel the eggs and potatoes after they cool enough to handle. I slice both the eggs and potatoes into suitable slices, neither too thick nor too thin. 3. I grease the baking dish with a little butter on all sides to prevent sticking. 4. I start layering: the first layer is made of 2 sliced potatoes, followed by two sliced eggs and sour cream on top. I sprinkle salt on each layer. 5. I continue with another layer of potatoes, followed by eggs and sour cream, again salt. I proceed the same way until I finish the ingredients, aiming for three layers of potatoes and three of eggs with sour cream. On top, I place a final layer of potatoes. 6. I pour the milk over the entire composition, making sure it reaches evenly between the layers. 7. I sprinkle breadcrumbs on top, plus a little salt. 8. I put the dish in the oven on low heat (about 170°C) and let it bake for 45 minutes. In the end, the breadcrumbs on top should be slightly browned. Why I make the recipe often It's the kind of food I can make without planning because the ingredients are simple. It cooks easily, has no complicated steps, and is filling. I like that I can make a whole tray, and the taste doesn't become boring, even without meat. French fries are a quick solution for a day when I don't want to cook complicated. Tips and variations Tips - The potatoes should not be overcooked; otherwise, they will crumble when sliced. I test them with a fork and take them out when they feel soft but not mushy. - I add salt to each layer; otherwise, the final taste is too bland. - The sour cream spreads more easily if it's a bit fluid. If it's too thick, I mix it with a spoon of milk before using it. Substitutions - Fat sour cream makes for a better texture, but if I don't have it, I use what I have on hand. - Breadcrumbs can be omitted if not available, but they help with the crispy layer on top. Variations - Sometimes I add a pinch of pepper or a dash of nutmeg between layers if I feel the need for a different taste. - If I want to vary, I can cube some of the eggs instead of just slicing them, but the basic recipe works well as is. - Fermented or sweet sour cream can be used; both work. Serving ideas They can be served plain, warm, as a main dish. For a more lavish meal, they also work as a side dish alongside a salad or roasted vegetables. Frequently asked questions Can I use new potatoes? Yes, but they boil faster, so they need to be checked often. The taste will be slightly different, sweeter. Can it be prepared a day in advance? Yes, it can be assembled the night before and left in the fridge, but I recommend baking it on the day I want to serve it. If there are leftovers, they can be reheated, but the breadcrumb layer will not be as crispy. Do I need to whip the sour cream with milk? No, the sour cream is just poured over the layers, and the milk at the end. If the sour cream is too thick, I can mix it a bit with the milk. How do I know when it's done? When the breadcrumbs on top have slightly browned and the milk has been absorbed, it's ready to come out of the oven. What type of sour cream should I use? Cooking sour cream and fermented sour cream both work. Fat sour cream gives a richer taste, but it's not mandatory. Nutritional values (estimated) Per serving (out of 5): Calories: approximately 320 kcal Protein: 10 g Carbohydrates: 44 g Fat: 11 g Values may vary depending on the type of sour cream used and the size of the potatoes. It's a filling recipe, not very fatty, but quite substantial. Storage and reheating French fries can be stored in the fridge in a covered dish for up to 2 days. When reheating in the oven, the top layer will not be as crispy, but the taste remains good. In the microwave, the texture becomes softer. Long-term storage is not recommended.

French fries

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