Potato`s should be cut in 15mm square lengths. no need to soak them, no need to do anything except salt them, Heat the oil to 190 degC and lower the chips into the oil. When they begin to turn brown lift the basket and reduce the heat to around 160- 170degC wait a while for the heat to adjust then lower the basket, cook. The initial cooking should prevent the oil from soaking the chips.after around 5 minutes test the chips for softness, if soft turn heat back to 190 degC until browned to your taste. Traditionally only salt and malt vinegar is added, but please try anything you like. I find that the addition of chilli in any quantity spoils the subtle flavours of the dish you are eating.
check this out-for french fries-cut potatoes-dry the pieces on tissue paper thoroughly-sprinkle cornflour till reasonably well coated-deep fry in hot oil, but at reduced flame.
Its a good one. U could add lemon juice from one lemon to the salt water and then soak the potatoes in that for 10 mins. This will prevent the chips from becoming brown when frying.
i have been trying this out since long time but every time my fry goes brown and bitter. thanks for the tips. i will try this week and teach my wife also. she loves french fires.
Potato`s should be cut in 15mm square lengths. no need to soak them, no need to do anything except salt them, Heat the oil to 190 degC and lower the chips into the oil. When they begin to turn brown lift the basket and reduce the heat to around 160- 170degC wait a while for the heat to adjust then lower the basket, cook. The initial cooking should prevent the oil from soaking the chips.after around 5 minutes test the chips for softness, if soft turn heat back to 190 degC until browned to your taste. Traditionally only salt and malt vinegar is added, but please try anything you like. I find that the addition of chilli in any quantity spoils the subtle flavours of the dish you are eating.
check this out-for french fries-cut potatoes-dry the pieces on tissue paper thoroughly-sprinkle cornflour till reasonably well coated-deep fry in hot oil, but at reduced flame.
Good one very tasty & also easy to make.
Its a good one. U could add lemon juice from one lemon to the salt water and then soak the potatoes in that for 10 mins. This will prevent the chips from becoming brown when frying.
i have been trying this out since long time but every time my fry goes brown and bitter. thanks for the tips. i will try this week and teach my wife also. she loves french fires.
thanks for the idea of mixing lemon to not to get then brown. anyways good one!!
Itried diff methods 4 crispier chips in vain…..bt ths s gud
well about this recipie..i loved this recipie cuz i m a fan of potatoes.its 2 kewl n very easy 2 make..
after cutting just put potatoes n boiling water for few min.
It was realy good. i put the cut potatoes in boiling water and then fried..
heh heh thnks this helped fr my project
Just parboil the potatoes after cutting,otherwise the potato will not get cooked inside.