Fries are crazy delicious. I don't think that most people realize that the best fries are double-fried, first at a lower temperature to cook them through, which softens the potato and prepares the starchy surface for the second frying. Then for the fries are drained and allowed to cool before being dipped into hotter oil for the second time to crisp them up to golden perfection.
CHEF- Nilam Gupta Mani
250 gm big size potato's peeled and cut into fingers
1tbsp salt
oil for deep frying
250 gm big size potato's peeled and cut into fingers
1tbsp salt
oil for deep frying
METHOD:
Pour around 4 cups of water, enough to cover the potatoes, sprinkle with salt and boil.
Slice the potatoes to a width of your choice. You can either opt for fat french fries or thin ones.
Pour around 4 cups of water, enough to cover the potatoes, sprinkle with salt and boil.
Slice the potatoes to a width of your choice. You can either opt for fat french fries or thin ones.
When the water comes to boil, plonk the potatoes and switch off the gas. Now, leave the potatoes for 5 to 6 minutes
Drain the water and put the potatoes on a tissue or dry cloth. Let them dry or if you're in a hurry dab it with a tissue to dry off the water. put into freezer for 2 to 3 hrs
Heat the oil till you can see small bubbles on the side. Now add the potatoes, one by one. Make sure the potatoes have enough space and aren't stacked on top of each other.
Lower the heat to medium and fry till almost cooked but not brown.
Garnish it beautifully with pepper and black salt .. Serve it with tomato sauce😃😃
😃😃 Happy cooking 😃😃
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