Re: Homemade French Fries: suggestion

[Guest guest]

You have to make sure you dry the potato before cutting it, and then

it would be a good idea to dry it after cutting it too, to absorb the

eccess moist, and to fry faster too. I bought a french fryer at

Walmart; I paid $10.00 for it, and has four attachments: you can cut

the large fries or the thin ones, wedges or slices. I noticed that

the large size fries, do better deep fried that the thin ones, and

the thin ones do better in the oven. (it's black and white and made

of plastic-except for blades-but I can't remember the brand).

If I do in oven, I cut and dry them up; then I put them in a large

bowl and toss with salt and pepper, and few Tbsps of cornstarch and

olive oil. then you have to spread them on a cookie sheet and make

sure they don't touch one another, and cook them in the oven for

about 10 to 15 min., when about done, switch the oven to broil for a

few more minutes, but watch them from burning. Make them in batches

as you would if you fried them.

If you do them on the stove (deep fryer) or in the electric deep

fryer, then I can either cook them as is, or I can coat them (toss

them in a bag) a bit with some gf flour of choice, they stay a little

more " stiff " that way.

Then, you can pop them in hot oven for a few minutes to crisp up.

I always line the baking sheet with parchment paper (somehow it also

absorb extra moist, and keep them from burning).

Hope this helps.

PS: I also fry some french fried carrots and bell peppers with it,

with a small branch of fresh rosemary in it: gives out more flavor to

the " ole FF " .

Good luck ;o)

Cristina-WA

Proud mom to 4.9 yo ASD, & 2.1 yo NT twins.

[Guest guest]

*

Cristina -

Hi - for french fried carrots, do you have any secrets or do I just do

them as if they were potatoes? Sounds interesting.

in New York (LJs mom)

*

On Tue, 09 Oct 2001 04:41:45 -0000 " Nikita28j "

writes:

>

> PS: I also fry some french fried carrots and bell peppers with it,

> with a small branch of fresh rosemary in it: gives out more flavor

> to

> the " ole FF " .

>

> Good luck ;o)

> Cristina-WA

> Proud mom to 4.9 yo ASD, & 2.1 yo NT twins.

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[Guest guest]

> *

> Cristina -

> Hi - for french fried carrots, do you have any secrets or do I just

do

> them as if they were potatoes? Sounds interesting.

> in New York (LJs mom)

***

, I just cut them like string potatoes with a large knife or

with the french frier with the smaller section, b/c they do better

than thick ones; the bell peppers I slice lenghtwise and then cut in

three or so, to make little stick. they both fry a little faster than

the potatoes, so I will try and take those out with a pair of tongues.

They will tho be a little more soggy than the potatoes, but we love

them.

I have not tried and " flouring " them yet to see if they stay crunchy.

Cristina-WA

***