The favorite product of almost every Russian is potatoes, and in all types and methods of preparation: boiled, fried, steamed, baked, mashed potatoes. Not so long ago, we were welcomed by the American version - French fries.
To make fries, you need a lot of oil, and of course potatoes.
So, for cooking half a kilogram of potatoes:
- You need 2 kg of fat and vegetable oil. In general, a 50/50 ratio of vegetable oil and fat, beef or pork, is considered ideal for cooking fries. Don't use butter or margarine. Firstly, it is not economical, and secondly, it will burn.
- Wash and peel the potatoes.
- Cut into strips with a sharp knife. The sticks should be 1-1.5 cm in diameter.
- To keep the potatoes color, dip them in cold water.
- Melt the fat and oil in a saucepan. If you do not accept animal fat, in any form, you can use just vegetable oil. It is necessary to warm up the oil to 160-170 degrees.
- 5-10 minutes before the start of frying, discard the potatoes in a colander to glass the water. It is better to dry the potato strips on a paper towel.
- It is recommended to dip in boiling oil in a sieve or colander. Reduce the heat as soon as you put the strainer / colander in the pot.
To make crispy French fries, 5-10 minutes after they come to the surface, remove the potatoes and let the fat drain. As soon as the fat drains, season with salt. Place on a platter, serve with sauces or ketchup to taste, and in Belgium, French fries are served with mayonnaise.
And one more tip at the end: Heat the cooled fries in the oven, then they will keep the crisp outside, and friability on the inside. Bon appetit!
