French fries

Name: French fries - Salomea B.
Ingredients: 2; 3 medium potatoes; salt; pepper; oil

Appetizers - French fries by Salomea B. - Recipia

I often make fries when I have a few potatoes at home and don’t feel like making something complicated. It’s the kind of recipe you can whip up quickly, without special preparations, when you crave a snack or need a simple side dish. I always use whatever potatoes I have on hand and don’t pay much attention to the variety. The whole process is quite straightforward, especially if you have a little patience with frying. Quick Info Total time: approx. 20 minutes Preparation time: 5 minutes Cooking time: 10-12 minutes Servings: 1-2 Difficulty: easy Recipe type: side dish or snack Ingredients 2-3 medium-sized potatoes Salt (to taste) Pepper (optional) Oil (enough to cover the bottom of the pan) Instructions 1. Wash the potatoes well under running water. I like to wash them first to remove any dirt before peeling. 2. Peel the potatoes and then rinse them quickly again to remove any residue. 3. Cut the potatoes into slices of appropriate thickness, not too thin so they don’t burn easily. I place them in a strainer or on a towel and drain them well. 4. Put the pan on the heat and pour in a little oil – just enough to create a thin layer on the bottom. I don’t use much oil for this recipe, just enough to prevent sticking. 5. When the oil is hot, add the potato slices. I prefer to place them in a single layer, but if they don’t all fit, I cook them in batches. 6. Let the potatoes fry without turning them too often, for about 10 minutes. Check after 7-8 minutes to see if they are browning on the bottom. 7. When the potatoes are golden, remove them with a spatula and place them on a paper towel. Let them drain a bit from the oil. 8. Sprinkle salt and, if desired, a bit of pepper on top while they are still hot. Why I make this recipe often It’s quick and doesn’t require special ingredients. It works anytime as a snack or as a side dish with other meals. It doesn’t involve many dishes or wasted time. If I want something simple to make, I go for this option. Tips and variations Tips 1. The potatoes need to be well-drained before frying, so the oil doesn’t splatter and they brown nicely. 2. Don’t overcrowd the pan. If you have more potatoes, fry them in batches. 3. Slices of equal thickness will fry more evenly. 4. Salt should be added at the end to avoid drawing moisture from the potatoes during frying. Substitutions You can use new potatoes if you have them, but they cook the same way. If you don’t have pepper, you can skip it without any problem. Variations If you like, you can cut the potatoes into sticks, but slices fry faster and more evenly. I’ve also made them a few times with a mix of white and red potatoes. It doesn’t change the taste much, but the texture differs slightly. Serving ideas Fries are great on their own, with salt and pepper. You can serve them alongside a steak or with fried eggs. They’re also good cold if there are any leftovers. Frequently asked questions 1. Do I need to wash the potatoes after cutting them? Yes, I wash the potatoes after peeling and cutting them to remove some of the starch and prevent them from sticking while frying. But if you’re in a hurry, you can skip this step if you drain them well. 2. Can I use a different type of oil? You can use any oil you have on hand, as long as it withstands high temperatures. I usually use sunflower oil. 3. Can the potatoes be made with skin on? In this recipe, yes, they are used without skin. If you want to keep the skin, you need to wash them very well beforehand and use young potatoes. 4. What if the potatoes stick to the pan? If the pan isn’t hot enough or doesn’t have enough oil, the potatoes can stick. In this case, let them cook for a few minutes before turning them. 5. How thin should the slices be? They shouldn’t be too thin. A thickness of 0.5-1 cm is sufficient for them to cook well without burning. Nutritional values Approximately, one serving (from 2 medium potatoes, fried in a little oil) has about 200-250 kcal. Carbohydrates: 40-45g, protein: 3g, fat: 8-10g (depending on how much oil remains on the potatoes at the end). These are just estimates, as some of the oil is not fully absorbed by the potatoes. Storage and reheating Fries are best right after you make them. However, if there are leftovers, you can store them in the fridge in a covered container, but the texture will change and they will become softer. They can be reheated in a pan, but they won’t have the same crispy texture as when they are freshly made. It’s better to make just enough to eat right away.

Category: Appetizers Author: Salomea B. Views: 1 Date: 30.09.2024

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