French fries are a safe bet for any table, there are not many people who would refuse this delicacy. Golden crispy potatoes are very high in calories, satisfying and tasty, and only strict adherence to the diet can be a reason for refusal.
It is necessary
-
- For fries in the oven:
- 1.5 kg of potatoes;
- spices;
- salt;
- vegetable oil.
- For the fries in the airfryer:
- potatoes;
- salt;
- vegetable oil.
- For rustic potatoes:
- young potatoes (with a thin skin);
- sunflower oil;
- spice;
- salt.
- For homemade fries:
- potatoes;
- vegetable oil;
- spices as desired;
- salt;
- towel;
- paper napkins;
- vegetable shredder.
Instructions
Step 1
French fries in the oven
Wash the potatoes thoroughly, peel, cut into large flat slices, take a plastic bag, add spices and salt, then chopped potatoes, tie and shake vigorously so that the potatoes are covered with spices and salt. Preheat the oven to 200 ° C, pour a little oil on the baking sheet so that it slightly covers the baking sheet, put the potatoes in the butter and bake until tender, stirring every 3-5 minutes.
Step 2
Airfried French fries
Wash thoroughly, peel and cut the potatoes into thin cubes, put in a bowl, pour over with vegetable oil, mix thoroughly. Place on the middle wire rack of the airfryer (exactly on the wire rack, not on the baking sheet), cook at 260 ° C for 15 minutes, with high ventilation speed. Season the cooked potatoes with salt and serve hot.
Step 3
Country style potatoes
Wash the potatoes very, very thoroughly, even better with a toothbrush (like a toothbrush), so that there is no dirt left at all, since the potatoes will cook with the skin. Cut each tuber in half, and cut each half into half rings about 0.5 centimeters thick.
Step 4
Pour oil on the bottom of a deep frying pan with a layer of no more than 1 centimeter, heat, put the potatoes in the pan, cook for 5 minutes, turning occasionally, reduce heat, salt, pepper, wait until the potatoes are covered with a golden crust.
Step 5
Homemade French fries
Take a small cauldron, pour oil into it with a layer of several centimeters, put it on fire so that the oil warms up well. Wash the potatoes, peel them, take a kitchen towel, dry each tuber with it (a paper towel will not work, it will stick and the potatoes will come out with paper).
Step 6
Use a vegetable shredder to cut the potatoes into strips; if the potatoes are too thick, they will not fry. Put the chopped potatoes on a towel in an even layer to absorb excess liquid, juice, blot a couple of times. Separate a small part of the potatoes, if you take a lot of potatoes, the temperature of the oil will drop greatly and the dish will not work), put in well-heated oil so that it completely covers the slices of potatoes.
Step 7
Wait until the potatoes turn golden yellow, remove with a slotted spoon, put in a colander to let the glass excess oil. Put the next portion of potatoes in a cauldron, in heated oil, and transfer the first portion to paper napkins, they will absorb excess oil. Season potatoes with salt before serving (add optional to butter before frying spices to taste).
