CREATOR : SRIYA PREPARATION TIME : 10 MINUTES
COOKING TIME : 30 MINUTES
TOTAL TIME : 40 MINUTES SNACKS, STARTERS CUISINE: WORLD
SERVES : 2
(1CUP=250ML)
INGREDIENTS :
4 medium size potatoes
4 cups cold water
1/4 teaspoon dry rosemary
1/4 teaspoon oregano
1/4 teaspoon black pepper powder
salt - as required
2 pinch red chili powder
1/4 teaspoon paprika powder
oil for deep frying - as required
INSTRUCTIONS : SLICING THE POTATOES :
Take the potatoes and rinse well in water and peel them and slice the potato in slices having 1 cm thickness.
Rinse the potato slices for a couple of times in water to get rid of the starch.
In a bowl take cold water and sink the potatoes in it. Keep this bowl in the refrigerator fo 45 minutes drain the potatoes in a colander.
The potato slices should be dry there should not water in the potato slices.
FRYING THE POTATO STICKS :
Heat oil in a pan. The oil should be medium add the potatoes in the oil.
Stir often while frying them for uniform cooking.
Fry till the potatoes get cooked light browning of the edges is fine. Remove with a slotted spoon.
Place the half fried potato slices in the kitchen towel. Let the half fried potatoes cool down at room temperature.
THIS CAN BE STORED IN FREEZER FOR 3 MONTHS LONGER, WHENEVER YOU NEED TAKE IT FROM THE FREEZER AND FRY THEM.
HOW TO MAKE RESTAURANT STYLE :
Heat oil in a pan. The oil should be medium add the half fried potatoes to the hot oil. Stirring often begin to fry the potatoes.
Fry till crisp and golden this is the correct stage for french fries.
Remove with a slotted spoon. place them on paper tissues again to remove the extra oil.
HOW TO SEASONING FRENCH FRIES :
When the french fries is hot take them in a bowl. Sprinkle with salt, paprika, red chili powder, dry rosemary and black pepper powder.
Gently shake and toss the bowl so that the salt, mix well with them.
Serve french fries hot with tomato ketchup.
COOKING TIME : 30 MINUTES
TOTAL TIME : 40 MINUTES SNACKS, STARTERS CUISINE: WORLD
SERVES : 2
(1CUP=250ML)
INGREDIENTS :
4 medium size potatoes
4 cups cold water
1/4 teaspoon dry rosemary
1/4 teaspoon oregano
1/4 teaspoon black pepper powder
salt - as required
2 pinch red chili powder
1/4 teaspoon paprika powder
oil for deep frying - as required
INSTRUCTIONS : SLICING THE POTATOES :
Take the potatoes and rinse well in water and peel them and slice the potato in slices having 1 cm thickness.
Rinse the potato slices for a couple of times in water to get rid of the starch.
In a bowl take cold water and sink the potatoes in it. Keep this bowl in the refrigerator fo 45 minutes drain the potatoes in a colander.
The potato slices should be dry there should not water in the potato slices.
FRYING THE POTATO STICKS :
Heat oil in a pan. The oil should be medium add the potatoes in the oil.
Stir often while frying them for uniform cooking.
Fry till the potatoes get cooked light browning of the edges is fine. Remove with a slotted spoon.
Place the half fried potato slices in the kitchen towel. Let the half fried potatoes cool down at room temperature.
THIS CAN BE STORED IN FREEZER FOR 3 MONTHS LONGER, WHENEVER YOU NEED TAKE IT FROM THE FREEZER AND FRY THEM.
HOW TO MAKE RESTAURANT STYLE :
Heat oil in a pan. The oil should be medium add the half fried potatoes to the hot oil. Stirring often begin to fry the potatoes.
Fry till crisp and golden this is the correct stage for french fries.
Remove with a slotted spoon. place them on paper tissues again to remove the extra oil.
HOW TO SEASONING FRENCH FRIES :
When the french fries is hot take them in a bowl. Sprinkle with salt, paprika, red chili powder, dry rosemary and black pepper powder.
Gently shake and toss the bowl so that the salt, mix well with them.
Serve french fries hot with tomato ketchup.
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