Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Salt & Vinegar French Fries

Share
avatar
Lobo
Moderator
Moderator

Posts : 26747
Thanked : 1364
Join date : 2013-01-12

Salt & Vinegar French Fries

Post by Lobo on Sat 16 Jan 2016, 10:15 pm


Salt & Vinegar French Fries

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8
These crispy fries derive their bright, lively flavor from a sprinkling of malt vinegar sea salt, a British-inspired blend of tangy malt vinegar powder and sea salt.






  • 164

Ingredients:


  • 6 to 8 russet or other baking potatoes, about 2 lb. total, peeled if desired
  • Kosher salt, to taste
  • Peanut or canola oil for deep-frying
  • Malt vinegar sea salt, to taste

Directions:

Cut the potatoes into sticks 1/4 to 1/2 inch thick. Place in a large bowl of salted water and let stand for at least 1 hour or up to 3 hours. If desired, change the water once to remove the excess starch. Drain the potatoes and pat dry.
Line a baking sheet with paper towels. In a deep, heavy fry pan or saucepan over medium heat, pour in oil to a depth of 4 to 5 inches and heat to 325°F on a deep-frying thermometer. Working in batches, add the potatoes, being careful not to crowd the pan. Fry the potatoes, stirring once or twice, until they are almost tender but still pale and waxy, 6 to 8 minutes. Using a slotted spoon, transfer the potatoes to the paper towel-lined baking sheet to drain. Let stand for at least 5 minutes or up to 3 hours.
Just before serving, line another baking sheet with paper towels and reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown, 1 to 2 minutes. Transfer to the paper towel-lined baking sheet to drain. Season generously with malt vinegar sea salt and serve hot. Serves 6 to 8.
Adapted from a recipe by Williams-Sonoma

    Current date/time is Thu 23 Nov 2017, 10:02 pm