For years potatoes have been misrepresented. But don’t underestimate the “lowly” potatoes. With the exception of Vitamin A, potatoes pretty much have all the nutrients, especially in its raw form, like the much needed Vitamin C. But then we don’t eat them raw. We love to bake and boil them. Or deep fry them, the surest way to turn them into salty bites which never fail to touch our taste spuds.
Since my Blog is not about medical advice or the character of vegetables, I will go back to doing what I do well. Well…reasonably well! Sharing with you a recipe I learnt and tried out myself.
These Fries may look like your usual fare from fast food joints, but wait till you see that there is a culinary process and technique involved too! A Chef from a local pub shared this three-step fry-making process, here is how!
- Peel and cut potatoes for fries
- Wash them thoroughly with cold water to drain off all that starch
- Blanch the potatoes in water for about 5-7 minutes
- Drain in a colander and put in an ice bath, to stop the cooking process
- Let the potatoes cool
- Put in a closed plastic box and in the fridge for 30 minutes (or until frying)
- Heat vegetable oil in a wok
- Start deep frying the cold potato strips till they get a nice golden color
- Season with salt and pepper
- Drain excess oil on a paper towel
- There you have them – a socially contagious side for that dinner tonight.
I served the crispy fries with some Jerk Chicken and fresh salad.