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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Salt & Vinegar French Fries

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Salt & Vinegar French Fries Empty Salt & Vinegar French Fries

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

    Salt & Vinegar French Fries Img65l
    Salt & Vinegar French Fries
    Salt & Vinegar French Fries Translucent
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    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 Fri 26 Apr 2024, 9:27 pm