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French fries

French fries


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Peel the potatoes, cut into thicker slices and boil in salted water. Boil 4 eggs for 6-7 minutes, then put them in cold water. We peel them, cut them into thin slices and sprinkle them with salt and pepper. In a pan fry the breadcrumbs in butter until lightly browned.

Beat the remaining raw egg with salt, pepper, vegeta. Then mix it with milk, sour cream and a little finely chopped green parsley.


Grease a heat-resistant dish with butter and sprinkle with a little breadcrumbs. Place half the amount of potatoes, half the amount of sliced ​​eggs and then half of the sour cream mixture. Then the rest of the potatoes, the rest of the egg slices and the rest of the sour cream and egg mixture.

Spread the fried breadcrumbs and tomato juice on top.

Put the dish in the oven for 15-20 minutes.

Serve hot with sour cream and green parsley.


1 kg of potatoes
6 eggs
300 g telemea of ​​cow
butter
salt
1 onion
ANOINTED
100 g telemea
1 or

We peel the potatoes, wash them and boil them in salted water.
When they have boiled, drain the water, turn off 4-5 potatoes and grind the rest for puree, leave to cool.
Boil 3 eggs in salted water.
In a bowl beat 3 eggs with salt, add grated cheese, chopped onion and mashed potatoes (I grated).
In a pan greased with butter add the slices of potatoes (of those I stopped) add 1/2 of the composition of the mixture of egg and potatoes, add the 3 eggs (peeled) cut into 2, above the remaining mixture .
I beat the egg with a fork, add the grated cheese and mix.
Pour the mixture on top of the puree and put it in the preheated oven until it browns nicely.

Try this video recipe too


What else did the housewives invent for the French potatoes

Boiled eggs can also be added to the same recipe. Put the eggs to boil in cold salted water and leave for 7-8 minutes (timed from the moment they start to boil). Drain and cool in cold water which also helps to peel boiled eggs more easily.

Place two layers of potato slices with a layer of egg slices in the middle. Don't forget to add salt to taste! Over the eggs, the last layer, put the rest of the slices of sliced ​​potatoes.

Other housewives slip into the middle of the smoker. All the recipes are delicious.


Ingredient:

3 medium potatoes, washed and cleaned
one liter of vegetable oil

1. Start by cutting the potatoes. Cut them into thirds, lengthwise and then into thin strips, about half a cm thick, to give them the look of the classics. French fries. Put them in a bowl of cold water and repeat the procedure with all the potatoes.

2. Put the bowl under a stream of cold water for a few minutes or let it soak for 5 minutes, changing the water at least once. This process will remove much of the starch, making it crispier when cooked.

3. Put the potatoes in a pan with cold water. Season with salt and bring to a boil. Cook them just enough to soften a little, but still stay strong. This process will take 7-10 minutes, depending on the size and type of potato. Take them out of the water with a spatula and place them on a tray to cool for a few minutes. Put them in the fridge and let them cool for at least 30 minutes.

4. Towards the end of the cooling period, put a pan full of oil on the fire. Allow the oil to heat until bubbles appear, however, it should not be too hot. You can test it with another potato, which should bubble slightly as it cooks.

5. Using a spatula, carefully place a few potatoes in the hot oil. Do not put too many potatoes in the pan or the oil temperature will drop. Fry them in small portions. This stage aims to dry all the potatoes and not to color them, so fry them only for 3 minutes. Take them out of the pan and let them cool for another 30 minutes.

6. Again, before the potatoes have cooled, raise the oil temperature. This time it must be very hot. Now, when you put a potato, the oil should start to bubble intensely.

7. Put the potatoes in slices in oil again and let them fry until golden. Take them out and put them on a paper towel to drain. Allow the oil to heat again between tranches.


Season them and serve immediately. French fries, Perfect cooking - a delicious feast of sins! Consistent and ideal, these French fries, consumed only in moderate quantities, will not bring you the dreaded extra pounds, but only the delicious taste of the ban.

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Ingredient:

3 medium potatoes, washed and cleaned
one liter of vegetable oil

1. Start by cutting the potatoes. Cut them into thirds, lengthwise and then into thin strips, about half a cm thick, to give them the look of the classics. French fries. Put them in a bowl of cold water and repeat the procedure with all the potatoes.

2. Put the bowl under a stream of cold water for a few minutes or let it soak for 5 minutes, changing the water at least once. This process will remove much of the starch, making it crispier when cooked.

3. Put the potatoes in a pan with cold water. Season with salt and bring to a boil. Cook them just enough to soften a little, but still stay strong. This process will take 7-10 minutes, depending on the size and type of potato. Take them out of the water with a spatula and place them on a tray to cool for a few minutes. Put them in the fridge and let them cool for at least 30 minutes.

4. Towards the end of the cooling period, put a pan full of oil on the fire. Allow the oil to heat until bubbles appear, however, it should not be too hot. You can test it with another potato, which should bubble slightly as it cooks.

5. Using a spatula, carefully place a few potatoes in the hot oil. Do not put too many potatoes in the pan or the oil temperature will drop. Fry them in small portions. This stage aims to dry all the potatoes and not to color them, so fry them only for 3 minutes. Take them out of the pan and let them cool for another 30 minutes.

6. Again, before the potatoes have cooled, raise the oil temperature. This time it must be very hot. Now, when you put a potato, the oil should start to bubble intensely.

7. Put the potatoes in slices in oil again and let them fry until golden. Take them out and put them on a paper towel to drain. Allow the oil to heat again between tranches.


Baked potatoes carbonara recipe for gratinated potatoes

Baked potatoes carbonara au gratin potato recipe. Potatoes with creamy cream sauce, cheese and ham (bacon, ribs, kaiser). New or old baked potatoes and au gratin with cheese. A simple recipe for au gratin potatoes.

This recipe for potatoes with cream sauce is great flour! You can make these carbonara potatoes in the oven with both new and old potatoes. If they are smaller potatoes, we leave them whole, if they are bigger, we cut them into quarters or suitable pieces.

The name & # 8222carbonara & # 8221 makes you think of carbonara pasta, which has neither sour cream nor smoked meat in its composition. See here the authentic recipe for carbonara pasta (with yolk, pecorino and cheeks & # 8211 and without sour cream!).

The adapted carbonara I would call this sauce that I used for potatoes. I met this carbonara potato recipe on both German and Hungarian sites and, more recently, it appeared in our country. Many recipes also include onions, garlic or even vegetables & # 8230 I decided to use the composition from pasta with sour cream and bacon.

We really like baked potatoes au gratin and I prepare them in the same way: carbonara, with aromatic herbs (recipe here), four cheese potatoes (recipe here), with sour cream or only with cheese. More gratin potato recipes can be found here.

From these quantities results 2 servings of baked carbonara potatoes.


French fries

In my opinion, Dauphinoise potatoes are the salty equivalent of creme brulee, because on top we have a crunchy pojghita that cracks appetizingly when cut, revealing the creamy interior. Many believe that in order to obtain this creaminess from the inside, cheese must be used, but the truth is that the mixture of cream and milk is cheeseed during baking and those creamy lumps are formed between the layers of potatoes.

This is French potato recipe true, just as it is done in France. You will be surprised that it is not the "classic" recipe French fries which we are used to, the one in which boiled potatoes are used in the shell and eggs, but maybe you are interested in exploring its roots and possibly even making a comparison.


Ingredient:

3 medium potatoes, washed and cleaned
one liter of vegetable oil

1. Start by cutting the potatoes. Cut them into thirds, lengthwise and then into thin strips, about half a cm thick, to give them the look of the classics. French fries. Put them in a bowl of cold water and repeat the procedure with all the potatoes.

2. Put the bowl under a stream of cold water for a few minutes or let it soak for 5 minutes, changing the water at least once. This process will remove much of the starch, making it crispier when cooked.

3. Put the potatoes in a pan with cold water. Season with salt and bring to a boil. Cook them just enough to soften a little, but still stay strong. This process will take 7-10 minutes, depending on the size and type of potato. Take them out of the water with a spatula and place them on a tray to cool for a few minutes. Put them in the fridge and let them cool for at least 30 minutes.

4. Towards the end of the cooling period, put a pan full of oil on the fire. Allow the oil to heat until bubbles appear, however, it should not be too hot. You can test it with another potato, which should bubble slightly as it cooks.

5. Using a spatula, carefully place a few potatoes in the hot oil. Do not put too many potatoes in the pan or the oil temperature will drop. Fry them in small portions. This stage aims to dry all the potatoes and not to color them, so fry them only for 3 minutes. Take them out of the pan and let them cool for another 30 minutes.

6. Again, before the potatoes have cooled, raise the oil temperature. This time it must be very hot. Now, when you put a potato, the oil should start to bubble intensely.

7. Put the potatoes in slices in oil again and let them fry until golden. Take them out and put them on a paper towel to drain. Allow the oil to heat again between tranches.


Baked potatoes ("French")

French potatoes have as much in common with French cuisine as the "beef" salad that we Romanians display with great pomp at family celebrations. It seems that the "real" French potatoes are Dauphinoise potatoes. But this is a topic of debate for historians of culinary and gastronomy.

If you are out of ideas and have about an hour to spare, check in the fridge and see if it contains eggs, dairy, cheese and some dirt (in the truest sense of the word). If you also have some potatoes (how few - at least 4), salt and pepper, the job is almost done.

How do you proceed?

  • Boil the potatoes in their skins for about 15 to 20 minutes, so that they do not crack with envy
  • Boil hard-boiled eggs (2 - 5 pieces, taking care to keep 2 raw eggs)
  • Grease a pan with oil and put the peeled potatoes in it and cut into eighths (in sixteenths, if they are large)
  • Salt and pepper to taste
  • Now the pig enters the scene, in the form of what you have (kaiser, smoked muscle, ham, peasant ham, boiled breast, ribs, it doesn't matter). Small and many cubes to be
  • If you have curd / cheese / mozzarella / etc. and it can be cut into cubes, put
  • Cut the eggs in half into quarters (so as not to repeat the phase with the eighths) and spread them among the potatoes, meat and cheese
  • Top some bellows cheese and / or some grated hard cheese.
  • Beat the raw eggs with some cream / milk / yogurt / kefir / sana and pour as evenly as possible over the mixture in the pan
  • Put the tray in the preheated oven at 200 - 220 ° C for about half an hour. It should be done
  • If you want a coppery touch, put them on the grill, but do not carbonize them for more than 5 minutes.

The statement 1 - what I told you in the above lines fully represents the concept and intellectual property of my wife.

The statement 2 - My role in this story was to wash the potatoes, to notice how nicely they boil and to peel the eggs. And to take pictures, obviously.


Baked potatoes carbonara au gratin potato recipe

Baked potatoes carbonara au gratin potato recipe. Potatoes with creamy cream sauce, cheese and ham (bacon, ribs, kaiser). New or old baked potatoes and au gratin with cheese. A simple recipe for au gratin potatoes.

This recipe for potatoes with cream sauce is great flour! You can make these carbonara potatoes in the oven with both new and old potatoes. If they are smaller potatoes, we leave them whole, if they are bigger, we cut them into quarters or suitable pieces.

The name & # 8222carbonara & # 8221 makes you think of carbonara pasta, which has neither sour cream nor smoked meat in its composition. See here the authentic recipe for carbonara pasta (with yolk, pecorino and cheeks & # 8211 and without sour cream!).

The adapted carbonara I would call this sauce that I used for potatoes. I met this carbonara potato recipe on both German and Hungarian sites and, more recently, it appeared in our country. Many recipes also include onions, garlic or even vegetables & # 8230 I decided to use the composition from pasta with sour cream and bacon.

We really like baked potatoes au gratin and I prepare them in the same way: carbonara, with aromatic herbs (recipe here), four cheese potatoes (recipe here), with sour cream or only with cheese. More gratin potato recipes can be found here.

From these quantities results 2 servings of baked carbonara potatoes.


French fries with ham

If you want to add a modern flavor to this dish, then you can try French fries with ham.

Ingredients for French fries with ham & # 8211 6 servings

  • 3 large potatoes
  • a cup of cream
  • 1/2 cup milk
  • 6 cloves of garlic
  • 2 teaspoons flour
  • salt and pepper to taste
  • a cup and a half of cheddar cheese
  • 3 pieces of bacon, fried and chopped.

Method of preparation

1. Wash the potatoes well, clean them and cut them into slices, then spread them in a tray greased with a little oil.
2. Mix cream, milk, garlic, flour, salt and pepper.
3. Sprinkle half of the ham and cheddar cheese over the potatoes in the pan.
4. Add the milk and cream mixture.
5. Cover the tray with a lid and leave everything in the oven for 60 minutes.
6. Remove the lid and add the remaining ham and cheese.
7. Leave everything in the oven for another 10 minutes, without a lid, then enjoy a delicious dish.


Video: Mitt kök: Så lyckas du med pommes frites hemma i köket - TV4 (November 2022).