Kitchen appliances and utensils
- stewpan,
- pan
- skimmer,
- colander,
- paper napkins or grate,
- plate.
Ingredients
- Potato - 4 pcs.
- Refined Deodorized Vegetable Oil - 500 ml
- Water - 500 ml
- Salt to taste
- Spices (optional) - to taste
Step cooking
- First, peel 4 medium-sized potatoes from the skin.
- Next, cut the peeled potatoes into strips, like french fries.
- Sliced potatoes are transferred to a container with cold water and left for a while so that starch comes out a little.
- Next, put on a stove a stewpan with a thick bottom and pour 500 ml of refined deodorized vegetable oil into it.
- While the oil is warming up, pour a little water into a small pan, put it on the stove and bring to a boil. We put chopped potatoes in boiling water in a pan and cook for 2-3 minutes. Next, we discard the potatoes in a colander and let the excess liquid drain.
- Next, dip the potatoes in boiling oil and fry until golden brown. Due to the fact that we boiled the potatoes beforehand, the starch is sealed in it and the french fries are tastier. We take out the finished french fries from the deep-frying on the wire rack or napkins to get rid of excess oil. Next, salt a little potatoes, optionally, sprinkle with spices and serve on the table with various sauces. Very often, french fries are used as a side dish for meat dishes. In addition, in some countries it is added to other dishes as one of the components. If you fry a lot of potatoes, do not forget to periodically change the oil as soon as it darkens. Enjoy your meal.
Video recipe
After watching this video, you will learn how to fry french fries so that it turns crispy on the outside and soft inside. The author shares the interesting secret of cooking potatoes, and also demonstrates which potato is obtained as a result.
So, now you know how to quickly and easily fry delicious french fries. Do you often cook this dish at home? Or prefer to buy? What sauce do you like most with french fries? Did you like our recipe? Will you use it? Share your thoughts in the comments.
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