Crispy, fried potato juliennes
Three important things need to be kept in mind: (1) The cut potatoes should be washed in plenty of water to get rid them of starch (2) before frying, the potatoes must be thoroughly dried—any moisture will yield limp fries (3) the potato juliennes must be fried in a pan full of oil that is, the oil should be hot, but not so hot that it begins to smoke.
Without further ado, let’s get into the step-by-step guide to making the perfectly crispy fries.
1 sprig Curry leaves
1/2 litre oil for frying (Oil of your choice)
1/2tsp crushed pepper
1/4tsp Red chilli powder
1. Using a slicer, cut the potatoes into 2-mm-thick slices. Alternatively, you can also use a sharp knife cut thin slices by hand. Reserve the slices in a large bowl of water to prevent the potatoes from oxidizing.
2. Wash the potato slices in plenty of water to remove the starch. Doing so will allow the potatoes to crisp up nicely. Change the water 2–3 times during this process to make sure that most of the starch is gone.
3. Now, lay out absorbent towels on a surface and spread out the washed potato slices in a single layer. We want the potatoes to be completely dry before we move on to the next stage—moisture will make the fries limp.
4. Bunch together 5–6 slices at a time, and chop them into matchsticks, 2-mm-wide.
5. Heat about 1/2 lit oil in a pan. Once the oil is hot, fry the peanuts, drain, and reserve for later. Do the same with the curry leaves.
6. Now, drop a small handful of potatoes into the oil. It is important not to overcrowd the pan. When the potatoes hit the oil, they will release a lot of steam. With time, the bubbles will gradually start subsiding (in about 3 minutes or so). 7. Strain the potatoes from the oil, and transfer to a perforated vessel to cool.
8. Garnish with the fried peanuts and curry leaves.
9. Mix the seasonings and add to it. #potato #chips #fries
🍟 #peanuts #snacks #indianfood #sidedishes #food #kidsfav #kidsfavorite #snacktime #worldsfavorite #indian #potatochips #julliene #shotonipad