Fried potatoes are a favorite food for young and old, and we usually eat fried potatoes in fast food restaurants where they are crunchy on the outside and tender on the inside, and this distinguishes them from the fried potatoes that we prepare at home. In this article, we will give you the steps to preparing fried potatoes at home.
1. Nutritional value of fried potatoes
2. The correct ways for the best-fried potatoes
In order to have good fried potatoes like those of restaurants, try to follow the below tips:
2.1 Wash potatoes before frying them
Potatoes are vegetables that are full of carbohydrates, and part of these carbohydrates should be disposed of before frying, so you have to soak them in an abundant amount of water for about 15-30 minutes before frying, knowing that soaking them will also save you from the problem of blackening them.
2.2 Fry the potatoes in two batches
For the best crunch, fry the potatoes in hot oil in two batches. The first time, fry them until it is half ripe, then lift it from the heat and put it on paper to absorb the oil. Before serving, reheat the oil and fry the potatoes again to start reddening and crunching.
2.3 Do not use oil for several time
Using a good quality frying oil guarantees you delicious fries every time. However, you should pay attention to the number of times you use this oil. The longer you use it, the more the taste of the potatoes will be affected.
Also, it is important not to fry potatoes in an oil that you used to fry fish or other vegetables, so that the taste is not affected.
2.4 Add salt to potatoes after frying
Sprinkling salt on potatoes before frying leads them to absorb more oil, so always fry them first, then sprinkle salt on them as desired.
And for more flavor, you can add some spices, such as hot red pepper or paprika.
Now that you have learned about our tips for good fried potatoes, here are our simple recipes:
Related: How to make hamburgers at home?
3. The best recipes for fried potatoes are as follows;
3.1 recipe 1
Cut the potatoes into strips, immerse them in very hot and slightly salted water for about ten minutes. This bath will notably have the effect of removing the excess starch from the potatoes, which will ensure better cooking. Make sure to wring them out well with a paper towel, to prevent the water from turning into vapor once in the fryer and that it does not dissociate the frying oil.
Then cook the potatoes in two stages:
First cooking, done in advance: immerse your potatoes in the oil at 130/150 ° C for 10 to 15 minutes, until a solid crust forms on the surface, but without letting them brown. Remove the fries after this first cooking and drain them well by shaking the basket of the fryer.
Second cooking: just before serving, immerse the fries in the oil heated to 180 ° C (the oil is bubbling but above all must not smoke), and let them brown. You should then get perfect crispy, tender fried potatoes.
3.2 recipe 2
Fingers of potato fried with egg mixture:
A teaspoon each of:
- Salt. Onion powder. Garlic powder. Soft coriander. Paprika. Oregano. Basil. The Ajinomoto. Dried parsley.
- A quarter of a teaspoon of turmeric.
- Half a teaspoon of black pepper.
- A cup of flour.
- Four medium potatoes, without peeling.
- Corn oil for frying.
Egg mixture ingredients:
- A teaspoon of baking powder.
- Big egg.
- A quarter cup of milk.
Wash the potatoes with water to remove the dirt on them.
Chop the potatoes with a sharp knife into thin fingers.
Put: the turmeric, black pepper, Ajinomoto, parsley, basil, oregano, paprika, coriander, garlic, onion, salt, and flour in a deep bowl, then stir the mixture with a fork until mixing the ingredients well.
Preparation of the egg mixture
Put the eggs, baking powder, and milk in a deep bowl and stir the mixture well.
Fry the potatoes
Put a large amount of oil in a deep frying pan over medium heat until the oil is heated well.
Put the potato fingers in the egg mixture and turn them with a fork until completely covered with eggs.
Take the potato fingers out of the eggs, then put them in the flour mixture and stir until well covered with the flour mixture.
Remove the potato fingers from the flour mixture and fry them directly in the heated oil. Stir the potatoes fingers until they get a golden color.
Take the potatoes out of the oil and put them on the kitchen paper to get rid of the extra oil. Put fried potatoes’ fingers in a serving dish and serve directly.
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Originally published on Live Positively.