Foods fried in a lot of oil are not the healthiest food. But sometimes you really want to eat fries, despite all the prohibitions. What if you have a desire, but not a special deep fat fryer? Do not despair. Cook in a deep skillet or a thick-walled saucepan. Serve fries with a variety of sauces, dips, or fresh vegetable salad.
It is necessary
-
- potatoes (500 g);
- vegetable oil (300 ml);
- deep frying pan;
- paper towel;
- clean kitchen towel;
- salt.
Instructions
Step 1
Before you start cooking, pay attention to the label on the vegetable oil bottle. It should indicate that the oil is suitable not only for dressing salads, but also for frying. Such oil will be more resistant to high temperatures.
Step 2
Sort the potatoes. Match tubers of roughly the same size to make the straws even and beautiful.
Step 3
Wash the tubers and peel them. Place a cutting board and knife on the table. Place a bowl of water next to it. Cut the potatoes into long cubes, about 1 cm thick. If the cubes are too thin, the potatoes will come out too dry, and the thicker ones may not fry. Place the sliced potatoes in a bowl immediately. So the potatoes will not darken and excess starch will leave it.
Step 4
Spread a clean tea towel on the table. Drain the bowl and place the potato wedges on a towel and pat dry.
Step 5
Place a deep skillet on the stove and pour vegetable oil into it. If you have lard, add the lard to the butter. The layer of liquid fat in the pan should be 4-5 centimeters. Depending on the size of the pan, you may use a little less or a little more vegetable oil.
Step 6
Heat the oil to the required temperature. A light smoke should come from it. If the potatoes are dipped in insufficiently heated oil, they will not immediately cover with a golden crust and will absorb a lot of fat.
Step 7
Place the potato wedges in hot oil in one thin layer. They should float freely in the fat. Rotate the potatoes with a slotted spoon so that they cook evenly on all sides. Cook over medium heat for 8 minutes. The sticks should be covered with a light crust. To check if the potatoes are done, pull out one and try.
Step 8
Line a flat plate with a folded paper towel.
Step 9
Use a slotted spoon to remove the fried wedges and place them in a colander. Salt immediately and shake several times. Hold over a sink, let the excess oil drain off a little. Then transfer to a paper towel to absorb any remaining grease.
Step 10
Serve the fries hot or they will dry out and taste bad.
