Crispy fries with a golden crust: tips for preparing the dish

Fragrance oil

For frying, you need refined, odorless oil. The type of oil can be any: vegetable, olive, cottonseed, corn. If desired, animal fats can be added to the oil. After heating the oil in a frying pan or deep fryer, add a bunch of aromatic herbs or a head of garlic to it. Fry until the oil becomes fragrant, then remove the herbs and garlic.

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How to cook French fries in a slow cooker

Turn on the multicooker in the “Bake”, “Fry” or “Multi-cook” mode, depending on the model. Pour oil into the bowl. The ratio of potatoes to oil should be 1:4, otherwise you will end up with just fried potatoes. After a couple of minutes, when the oil is hot, add the potatoes and cook for 8-10 minutes.

French fries are fried twice in a slow cooker, just like on the stove. After one frying, it will, of course, be tasty, but it will not be covered with the desired crispy crust. Remove the potatoes, dry them, let them cool slightly and put them in the slow cooker for another 2 minutes.

It is also necessary to salt such potatoes after cooking so that they do not soften.

Roasting

Most often, a deep fryer is used for frying, but you can replace it with a deep cast-iron frying pan or steel pan. Dishes with a thin bottom or enamel are not suitable for frying.

When frying, you can use a special steel basket, which makes it much easier to immerse the potatoes in oil and remove them, but you can use an ordinary slotted spoon.

Before you put the potatoes in the oil, you need to warm them up well, otherwise the potatoes will absorb too much of it and end up overly oiled.

How to cook French fries in the oven

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First, in a large bowl, toss together the potatoes, a few tablespoons of oil, and salt to taste. And if you add some spices, the dish will become even more aromatic.

Place the potatoes in a single layer on a parchment-lined baking sheet. If the pieces lie on top of each other, they will not bake evenly. Place the baking sheet in an oven preheated to 220°C for 25 minutes. Then turn the potatoes over and bake for another 10 minutes until they are crispy and golden brown.

Preparation

Before frying, the tubers must be washed, peeled and cut into not too thin cubes. Potatoes with a high starch content are immersed in cold water for ten minutes. After this, it is washed under running water and dried with a towel or paper napkins.

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The more thoroughly the tubers are dried, the better. It is strictly forbidden to salt the dish while frying. It is better to do this just before serving or directly on the plate. Otherwise, the potatoes will soften and lose their crispness.

Cooking process

Here it is worth using two types of seasonings: Provencal herbs and a mixture of peppers. The dish is made this way:

• the potatoes are thoroughly washed and peeled, and then dried with a towel;
• then it is cut into long slices and dried again;
• Now take a large food bag. The workpiece itself and both seasonings are added to it. The container is closed and the contents are mixed until the additive is evenly distributed;
• sunflower oil is poured into the cooking vessel and heated to the required temperature;
• After this, you can start deep-frying the potatoes over low heat. This lasts approximately ten minutes. The main guideline should be blush;
• the finished dish is laid out on paper towels;
• at this time the sauce is being prepared. Combine sour cream, cheese and melted butter (hot) in one bowl and mix until the mixture has a uniform consistency.

Simple recipe

Classic French fries:

• Medium size potatoes – 7 pcs.
• Vegetable oil – 300 gr.
• Salt to taste

Heat oil in a deep frying pan. Prepared and dried potatoes are dipped into oil in small portions using a slotted spoon and fried until golden brown. Remove the finished dish with a slotted spoon and place it in a colander or on a napkin to drain off excess oil. Salt just before serving.

Preparation

As mentioned above, the implementation of this recipe for deep-fried fries does not require much time. All you need to do:

• Wash the root vegetables thoroughly and remove the peel.
• Using a shredder (or by hand), cut them into thin strips about three millimeters wide and three to five centimeters long.
• Pour cold water into a deep bowl and place the workpiece there.
• rinse it again and pour it into a colander to get rid of excess liquid.
• Then the straw is laid out on a paper towel. This is done so that it dries completely.
• Now pour one liter of vegetable oil into a deep fryer or deep pan and heat it to about 190 degrees (you can use one straw to check the temperature).
• The workpiece is folded inside in portions. The potatoes are deep-fried with constant stirring.
• You need to take it out when a golden brown crust appears.
• Immediately from the pan, the portion must again be placed on a paper towel. This is necessary to get rid of excess oil. Salt to taste.

What to serve with french fries

French fries are served with a wide variety of additives: mayonnaise, ketchup, various sauces, mustard, etc. Can be served with fresh vegetables as a side dish for meat.

Homemade cheese sauce: heat a spoonful of butter and add a spoonful of flour. After the butter and flour boil, add half a glass of hot milk or light cream. After thickening the sauce, add three tablespoons of any grated cheese, salt, white pepper and nutmeg to taste. Heat the sauce until the cheese dissolves. You can add herbs, mustard or garlic to the finished sauce.

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What oil is best for frying?

Refined sunflower or rapeseed oil is best for making French fries. The subtleties of preparation are that restaurants use old oil. As the oil heats up, it breaks down—cooking oils with a high smoke point break down more slowly, resulting in crispier fries.

However, a general rule of thumb is to reuse frying oil three or four times, or a total of six hours of cooking time. If less is used, the oil can be filtered and stored in an airtight container. It is advisable to place the container in the refrigerator or a cool, dark, dry place.

Potato balls

In home cooking, this option is not found very often. However, wherever it is served, it is wildly popular. For preparation you will need:

• half a kilogram of potatoes;
• 50 grams of butter;
• 150 milliliters of milk;
• egg;
• a glass of vegetable oil;
• a glass of flour;
• a glass of breadcrumbs;
• salt.

Country-style Varenets

Cooked in the oven, this appetizing fermented milk product will taste much different from what people are used to buying in stores. To prepare it you will need: high-fat rural milk? 3 l, and rural sour cream? 250 g. Milk must be poured into a cast iron cauldron, which is then placed in the oven for the whole day or night. During the period that it is there, the milk will become baked. After this, the milk must be cooled to about 35 degrees. That is, it should feel warm, but not hot or cold. All that remains is to add sour cream to start the fermentation process. Cover the dishes with the future Varents with a towel and leave in a warm place for 12 hours. The cooled Varenets is ready to be served. It is permissible to describe as much as desired the superiority of dishes cooked in a Russian oven, but until you try it yourself, you will never know. But it's worth a try! An unforgettable taste sensation is guaranteed. Note! However, in order to freeze potatoes, they should be processed in advance. To freeze potatoes, you will need: potatoes, a grater with large holes, a saucepan, a deep bowl, a colander, thick bags or freezer containers. Method for freezing potatoes. Useful advice Frozen vegetables can also be offered in a wide variety of mixed options. Frozen mushrooms represent a distinct sub-segment of the vegetable frozen market. The “frozen potatoes” category presents semi-finished products for making chips, French fries, home-style potato wedges, etc.

How to cook French fries in the microwave

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Arrange the potatoes on a platter so that the pieces are not touching each other. Drizzle with a little oil, sprinkle with salt and spices to taste.

Microwave the potatoes on full power for 3 minutes, then turn them over and cook for another 3-6 minutes until golden brown. Just don't overdry the potatoes, otherwise they will be tough.

How to cook potatoes in English - recipe

The original potato casserole exists in almost every national European cuisine. The English version of this dish is in front of you - everything is simple and modest, but with a subtle chic. In a word, we will do it in English.

What to cook from:

• 200 gram slice of good cheese;
• 500 ml milk;
• leek - 5 stems;
• salt, nutmeg and pepper - to taste;
• a slice of high-fat butter – 120 g;
• a large handful of flour;
• 700 g potatoes.

How to cook:

1. Peel the vegetables, rinse the potatoes and cut into thin slices. Place in salty boiling water and boil for up to 3 minutes. After boiling, leave exactly a glass of broth for further use. Spread the leek into thin rings, dip into boiling milk and cook for about 5 minutes. We save all the milk and put the leeks in a sieve.
2. Fry the flour in melted butter in a frying pan until golden brown, add salt and spices and pour in milk with potato broth. The sauce should be simmered at a low simmer until thickened. Separately, grate the cheese with coarse shavings.
3. Pour 5 spoons of sauce into a ceramic heat-resistant dish and begin to lay out the potatoes and leeks in layers. You need to calculate so that the top and bottom layers are potatoes. Top the casserole with all the remaining gravy and sprinkle with cheese. Bake for up to half an hour, setting the oven to 180°C.

You can adjust the taste of potatoes by the type of cheese; even salty young cheese is suitable. It’s good to mix several varieties, and even dried trimmings are suitable for the dish.

How to make a delicious sauce?

Like a meal without dessert, so are French fries without sauce – they seem wonderfully tasty, but something is noticeably missing. It’s possible to offer ketchup, even the best, but it’s still banal, let’s accompany our amazing potatoes with wonderful homemade sauces!

From sour cream with garlic

Just a couple of minutes, most of which will be spent peeling the garlic. The sauce is worth a little tinkering, although you will need to fry the potatoes with a lot of extra extra.

What to cook from:

• sour cream 20 percent fat – 300 ml;
• a handful of chopped tender dill;
• fine salt - a couple of pinches;
• 2 large garlic cloves.

How to cook:

1. No difficulties, the sauce is prepared in two stages. Peel and crush the garlic with a press, or chop it into small shavings. Wash the dill, remove it from the branches and chop it with a knife. Together with salt, add all ingredients to sour cream and stir thoroughly.
2. Cover the container with the sauce with film and leave for 20 minutes. refrigerate and lightly beat with a fork before serving.

No spices are added to the sauce, but sometimes in popular literature there are recommendations to tint it with ground paprika. This will not have a big impact on the taste, but you can check for yourself what the combination of red pepper and green dill will look like.

Tomato

Down with store-bought sauces! While it’s not so easy to make real tomato ketchup at home, making a wonderful sauce for French fries is easy.

Ingredients:

• large stalk of celery;
• 300 g tomatoes;
• 60 g thick tomato;
• 20 ml refined oil;
• pepper and fine salt;
• garlic.

How to cook:

1. The garlic is finely chopped, the tomatoes are cut and scalded with boiling water. Remove the skin from the tomatoes and dissolve the pulp into cubes, and finely chop the peeled celery.
2. Fry the tomatoes in heated oil at low temperature for about 5 minutes, then add all the other ingredients according to the list. Stirring, heat for the same amount of time, then add salt to taste.

The usual black pepper can be partially replaced with hot pepper - the result will be a spicy and aromatic sauce. It will suit any french fries recipe.

Cheesy

The calorie content of the sauce is quite high, but this is unlikely to stop french fries lovers. We don’t change the composition of spices and we will have a wonderful sauce on the table.

Ingredients:

• milk 3% – 600 ml;
• 120 g good cheese;
• juice from 1/4 lemon;
• pepper and grated nutmeg - a pinch each;
• a large bay leaf and a pair of clove umbrellas;
• a handful of flour;
• 45 g sweet cream butter.

How to cook:

1. Melt butter in a frying pan at moderate temperature. Add up to 50 g of flour to it in small parts, continuously stirring with a whisk.
2. Add all the milk in small portions to the resulting mass, add salt and spices. Stirring, cook for up to 10 minutes, then discard large spices.
3. Squeeze lemon juice into the finely grated cheese, mix and place the mixture in a frying pan. The heat is lowered further and the cheese is allowed to melt.

Pickled cheeses are not suitable for sauce. The best option for taste and budget is to find high-quality domestic hard cheese: “Russian”, “Poshekhonsky” or “Kostromskoy”.