French fries - refined from the oven
I have not written anything about potatoes for a long time, but I've enjoyed them almost every day, sometimes even in the proscribed form as fries. Since I always make French fries myself, but do not want to heat a fryer with two liters of oil, I have very refined sautéed in a pan with a little hot oil, lightly salted and then cooked in 180 degrees hot oven, pretty crispy and really delicious.
I like to flavor French fries with a sprig of rosemary, simply put on the baking sheet, and garlic, which is not possible with normal fries. Before serving, I give it neat sea salt and even some freshly ground pepper over it. The important thing is that the potatoes are cut like chips. I take thick Bintje potatoes, peel them and cut them straight in front and behind, then into slices of up to one and a half centimeters thick and these into one to one and a half centimeters thick chopsticks, just like thick Belgian fries.
I wash them thoroughly, dry them with a cloth and arrange them side by side in a coated pan. Roast golden brown and then bake in the oven. I like to serve french fries with red meat or gossamer ham. And there's home-made mayonnaise.
How to make Belgian fries: 1. Thick potatoes first into slices, then cut into chopsticks. 2. Fry in the pan until golden brown. 3. Cook crispy on the baking tray
Also delicious are fries dauphines, which used to be at weddings ... I peel 700 grams of potatoes (again Bintje) and cut them into straight cubes. I sprinkle them with some salt. If they are nice after about 20 minutes, I let them dry until dry.
Now they are pressed through the press and stirred with a wooden spoon. Until further processing, I cover them so that they do not dry out. In the meantime, I make a brandy: I boil 250 milliliters of water with 80 grams of butter and half a teaspoon of salt. I then pull the pot from the fire, mix with a wooden spatula 150 grams of sieved flour underneath and stir until a thick lump has formed. Put the pot back on the fire and cook the dough with stirring for three minutes. So he gets stuck and a little dry.
In the kitchen machine, let it cool a little and gradually stir four eggs vigorously with it. Voilà. I spice up the batter with a touch of nutmeg. Now all I have to do is mix the batter with the mashed potatoes and divide it into small cams. They are then fried - and the royal potatoes are ready. The finished cams can also be frozen well. Bon Appetit!
How to Make Belgian French Fries: 1. Cut thick potatoes first into slices, then into chopsticks. 2. Fry in the pan until golden brown. 3. Crumble the French fries on the baking tray until crispy.
