Many people love this particular type of potato. Because it differs from other forms of food in its special taste and aroma. We will teach you how to cook a popular dish of fries in your home kitchen.

In addition to the spices listed, you can add your favorite spices, depending on your taste preference.

Ingredients:

• potatoes - 4 pieces;
• sunflower oil - 3 tbsp. spoons;
• salt - 2 pinches;
• garlic - 2 cloves;
• paprika (ground) - 1 tbsp. spoon.

Preparation:

1. In a deep bowl, you need to make a marinade. To do this, pour oil there. Add salt and ground paprika.
2. Peel the garlic and crush with a press.
3. Peel the potatoes and rinse them in cold water.
4. Cut the potatoes into thin wedges. The approximate width of the straw is 0.8–1 cm.
5. Transfer the potatoes to a paper towel to remove moisture.
6. Place the dried potatoes in a bowl with the marinade.
7. Mix everything and rinse the potatoes with your hands so that the spices are better absorbed.
8. Place parchment on a baking sheet. Place the pickled potatoes on top of it. The slices should not touch. Then the dish will cook better. There is no need to lubricate the mold because there is oil in the marinade.
9. Place the fries in an oven preheated to 200 degrees.
10. That's all! You've managed to make fries in the oven. Serve with your favorite sauce.

In the microwave

The composition of the components:

• potatoes - 2 pieces;
• salt and pepper mixture to taste;
• non-aromatic oil - 1 tbsp. spoon.

Preparation:

1. Peel, rinse and slice the potatoes.
2. Dry it with a towel.
3. Sprinkle the potatoes with salt and pepper. Leave to marinate for 10-15 minutes. If you do not have a mixture of peppers, then use the black and red varieties of this spice.
4. Place the potato slices on a glass dish. Leave a distance between them.
5. Place the dishes in the microwave. Bake the dish for about five minutes on maximum power.
6. After the indicated time, turn the potato wedges over and microwave again. Bake for about 3-5 minutes. Watch the cooking, otherwise the dish may dry out.
7. The fries in the microwave are ready! Serve with the sauce and your favorite drinks.

Diet fries without oil

Ingredients:

• potatoes (young) - 6 pieces;
• sweet paprika (ground) - to taste;
• eggs (chicken) - 2 pieces;
• ground pepper (black) - to taste;
• salt to taste.

Preparation:

1. Peel and cut the young potatoes into strips.
2. Crack the eggs and fold the two whites separately. You won't need yolks in this recipe.
3. Whisk the whites until smooth.
4. Add salt, paprika and pepper to the proteins. Mix everything.
5. Fold the potatoes into a deep bowl and pour over the egg marinade. The potatoes should be completely covered. Otherwise, the product will marinate unevenly.
6. Preheat the oven to 210-220 degrees.
7. Line a baking sheet with parchment and lay out the potatoes. Place it in the oven for 10 minutes.
8. Now take out the mold and take out the parchment. Leave the potatoes to bake further, until golden brown. This will take about 5-10 minutes.

French fries in a deep fryer

For even potato slices, match them of approximately the same size.

Ingredients:

• potatoes - 10 pieces;
• salt to taste;
• vegetable oil - 1 liter.

Preparation:

1. Peel the potatoes and cut them into strips.
2. Dry the vegetable component very thoroughly. In this recipe, an important condition is the absence of moisture.
3. Preheat a deep fat fryer with oil to 150 degrees.
4. Place the chopped potatoes in a basket and soak them in the oil for 3 minutes. Sunflower oil must be boiling.
5. Now place the foil on the large dish. Place all the potatoes on top of it to cool slightly.
6. Raise the temperature in the deep fryer to 180 degrees.
7. Transfer the potatoes to the basket and put them back in the appliance.
8. Fry until golden brown.
9. Now transfer the potatoes to the foil again and sprinkle with salt. This should be done immediately, while it is still hot.
10. The dish is ready. Now you can enjoy the perfect potato and treat your friends.

In a frying pan

Ingredients:

• potatoes - 2 pieces;
• ground black pepper - 1 pinch;
• refined oil - 0.5 l;
• salt to taste.

Preparation:

1. Peel and cut the potatoes into thin strips.
2. Prepare a large bowl or saucepan and pour cold water into it. Place the vegetable for 10 minutes. This is done so that the starch is gone and the potatoes are crispy.
3. Dry it with tissues or paper towels.
4. Now prepare a thick-walled skillet. The smaller its diameter, the less oil will be required.
5. When the pan is hot, pour in the oil.
6. Place potatoes in boiling oil. Let it roast for about 10 minutes. A ruddy crust is a clear sign of readiness.
7. Now put the finished slices on napkins. They will absorb unnecessary fat.
8. Sprinkle the potatoes with pepper and salt on top. Serve it hot with your favorite sauce.

Several options for the sauce for the finished dish

Sour cream and garlic

Ingredients:

• sour cream - 0.2 kg;
• hard cheese - 0.1 kg;
• dill - 50 grams;
• garlic - 3 cloves;
• salt to taste.

Preparation:

1. Pour sour cream into a deep container.
2. Peel the garlic, crush it with a special device. Transfer it to sour cream.
3. Grate hard cheese on a fine grater and add it to the garlic mixture.
4. Chop the dill very finely. Put it in the sauce.
5. Add salt to the sour cream sauce and mix everything. Now you need to make the fries and serve them all together.

Tomato sauce

Ingredients:

• provencal herbs - 2 pinches;
• soy sauce - 2 tsp;
• tomato paste - 0.15 l;
• paprika - 1 tsp;
• balsamic vinegar (grape) - 1 tbsp. spoon;
• hops-suneli - 1 pinch.

Preparation:

1. Pour tomato paste into a bowl.
2. Add dry seasonings to it (paprika, Provencal herbs and suneli hops).
3. Pour balsamic vinegar into the sauce.
4. Now add soy sauce to the bulk. Mix everything. The perfect addition to your French fries - done.

Cheese sauce

Ingredients:

• processed cheese - 0.1 kg;
• starch - 10 g;
• dried dill - 2 tsp;
• cream (can be replaced with milk) - 0.2 l;
• basil and salt to taste.

Preparation:

1. Pour in 100 ml of cream and mash a pack of processed cheese in it.
2. Dissolve the starch in 100 ml of cream.
3. Place the curd on the minimum heat. When it warms up, add starch in small portions. Mix everything and cook until the sauce thickens.
4. Add dill, basil and salt to the curd. Mix everything.
5. The cheese sauce is ready! Transfer it to a convenient container and serve.

In a multicooker

Ingredients:

• potatoes - 0.5 kg;
• seasoning for French fries - to taste;
• refined oil - 1 l;
• salt - 1 tsp.

Preparation:

1. Rinse and cut the potatoes into strips.
2. Fill it with cold water for 15 minutes to remove the starch. Then pat dry with paper towels.
3. Pour a liter of oil into a multicooker. It must be odorless so that the taste of the finished dish is not interrupted.
4. Set the "fry" program.
5. After a quarter of an hour, the oil should boil, now you can lay out the dried potatoes.
6. It will take about 10-15 minutes to cook. The exact time depends on the power of the appliance.
7. Place ready-made potatoes on napkins and sprinkle immediately with the desired spices and salt.
8. The fries in the multicooker are ready! Serve with your favorite refreshing drink.

A simple option from a semi-finished product

Ingredients:

• frozen potatoes - 0.5 kg;
• salt and pepper to taste;
• olive oil - 3 tbsp spoons;
• fresh herbs - a few twigs;
• garlic - 2 cloves.

Preparation:

1. Defrost the semi-finished product a little.
2. In a large bowl, combine: main ingredient, salt, crushed garlic and pepper.
3. Chop the herbs finely and add to the potatoes.
4. Cover everything with olive oil and stir.
5. Fold into a baking sleeve.
6. Pierce it on top in two places so that the bag does not burst.
7. Microwave the vegetable at maximum power for 10 minutes.
8. Serve with the sauce.

How many calories are in French fries?

100 grams of this product contains:

• proteins - 3.9 g;
• carbohydrates - 38.1;
• fats - 16.4 g;
• calorie content –315 kcal.

It is worth noting that in store dishes or in fast food, the calorie content will be much higher. In addition, it is not known in what oil these potatoes were fried.

Potato Dishes

How to make French fries is one of the most famous fast food at home. Signature step-by-step recipe for fries, like at McDonald's.

20 minutes

165 kcal

4.75/5 (12)

Recently I was interested in the question, how are french fries made at McDonald's? How difficult is it and can I cook it myself at home? How to cook it correctly - in a saucepan or in a skillet? How long does it take to fry? Everything turned out to be quite simple, everything is done quickly, no magic and no complicated manipulations. If you, like me, want to make fries at home in a frying pan, start now.

How to fry fries at home

Ingredients

Choose medium-sized potatoes. Examine the tubers carefully. It is important that there are no signs of rot on them. If the potatoes are soft and wrinkled, then they are very old. There are defects that are not visible to the naked eye. This is a darkening of the tuber, which is formed if the potato has been frozen. It can only be seen during cleaning. There is nothing wrong with that, you can just cut out this area.

Recipe

Did you know? You can also bake “fries in the oven”.

Video recipe

Watch this video. It shows you how to make fries at home without a deep fryer.

How to make frozen fries

Cooking time: 40 minutes..
Servings: 2-3 servings.
Kitchen appliances: french fries cutter, bowl, spoon and frying pan.

Ingredients

• Potatoes - 1 kg.
• Water - 1 liter.
• Salt - 1 tsp

• Sugar - 2 tsp
• Vegetable oil - for frying.

Step by step recipe

Did you know? Another cooking option is the multicooker fries.

Video recipe

Watch this video. It explains how to make fries at home.

What to file with

French fries are quite a high-calorie dish. In addition, it is very tasty and does not have to be served with anything else. You can just get by with the sauce, like serving ketchup, mayonnaise, or cream sauce. A light salad of vegetables, cheese and herbs is perfect with this dish. I also suggest serving a fish dish with such potatoes. It can be fried or baked fish. Pickled or smoked will work too. Meat also goes well with French fries. It can be steak or boiled chicken.
We are used to drinking Coca-Cola or other carbonated drinks with French fries. But I suggest a healthier option, better serve orange juice. Freshly squeezed preferably.

Potatoes are not a native Russian product. It was already known 2.5 millennia ago in Bolivia, and since the 16th century, when it was brought to Spain, it became widely known all over the world. It got to the point that a poor harvest of this product caused famine in the country.

Potatoes came to Russia at the end of the 17th century from Holland, during the reign of Peter I, when he sent several sacks home for selection. For some time, dishes from this product could only be tasted at home with rich people. And among the people, potatoes were called "the damn apple." There were even "potato riots", during which people died, just so as not to try the "foreign dish". But a little time passed - and at the end of the 20th century it was already the “second bread”.

French fries: where do they come from?

You can bake it at home, boil it, bake it in foil and, of course, fry it. French fries are one of the most popular cooking methods for this product. It is named after a Belgian chef by the name of Frite, who was the first to make the fries trade portable. But you don't always want to go to fast food to enjoy it. It can also be prepared at home.

Of course, if you have a deep fryer, then making fries at home is generally simple - just read the instructions and you're done. But what if she's not there.

Secrets of Cooking French Fries

At home, even without special equipment, making fries is easy.

• First you need to take potatoes. The volume of the original product depends on how many servings you need. From 1 kg, 600-700 grams of the finished product is obtained
• In addition to it, you will need salt and vegetable oil.
• If you want your fries at home to be crispy and tender at home, like in McDonald's, then in addition to butter, you will also need animal fat (pork, and preferably beef). The components are diluted in a ratio of 50/50
• In order to make this dish at home, do not use young potatoes, as they are loose and crumbly.

• Tubers should be chosen about the same size and even. We wash them, and then we clean and cut them into even blocks, no more than 1 cm thick
• Wet pieces should never be used. Dry them before frying. In order to do this at home, do not use paper towels, as they will get wet, and you will have to peel the potatoes from pieces of paper for a long time. Better to take a pure waffle

Making fries: step by step instructions

• After the potatoes are prepared, you need to take a pan, or better a cast-iron cauldron, as it keeps the temperature more reliably
• Then we take a mixture of oil and fat, about 1 liter, pour it into a container, which we begin to heat up. To cook potatoes at home, the mixture must be boiling. A sure sign of the beginning of this process is bubbles rising from the bottom. In addition, you can check the readiness like this: take a piece of potato and put it in a saucepan. If it immediately pops up surrounded by bubbles, then you can lay the rest.

• It is better to dip potatoes into the boiling composition at home using a colander or sieve. Do not do this with your bare hands, as the oil burn is very painful.
• Making potatoes at home is short-lived, 2-3 minutes. After which it is dried with a towel and, if it is necessary to prepare it for future use at home, it is frozen, if not, then we put it back in the pan and now fry it until a golden crust appears, then put it in a colander so that the remaining fat drains and add spices to taste

• If there are a lot of portions, then make sure that the oil level in the container does not decrease - the sticks should, ideally, float in a hot liquid. Therefore, it must be constantly refilled. And, of course, after the end of the process, the oil must be poured at home, since a large amount of carcinogenic substances has accumulated in it.

There is one secret: in order for the potatoes to turn out exactly fries at home, the potatoes need to be added in small portions, since they can lower the temperature in the container and do it the way you want it to.

So let's summarize. To make fries at home you need:

• 1kg potatoes
• 1 liter of vegetable oil (or half a liter of oil and beef fat)
• Casserole or cast-iron cauldron
• Salt and other spices. It is better to add them just before serving. This will make the potatoes crispy.

Another recipe, replacement of fries

There is another recipe for making this dish at home. Potatoes are also cut, egg whites are whipped with salt and chopped and dried potatoes are poured with this mixture. The dish is prepared not in boiling oil, but in the oven.

If you don't want to mess with potatoes at home or don't have time for this, then ready-made frozen fries are sold in any supermarket. It is she who is used in public catering for the preparation of this dish.

A little time and patience and everything will work out. Bon Appetit!

• New potatoes are not suitable for this dish, as they are too watery. It is best to take ripe potatoes, and one in which there is little starch. Otherwise, after cooking, it will soften and not be crispy.
• The number of potatoes can be calculated as follows: one large tuber per person. However, it is better to do a little more, it is unlikely that it will be superfluous.
• The potatoes do not need to be peeled, it depends on your preference. Only unpeeled potatoes first need to be washed very thoroughly with a stiff brush.
• Cut the potatoes into long pieces 0.5–1 cm wide. You can also use a vegetable cutter or grater for this. Try to make even stripes so that the potatoes are fried evenly.

• The chopped potatoes must be presoaked for at least 20 minutes so that excess starch comes out of them, and then dried by placing them on a paper towel.
• An important role is played by the oil in which the potatoes are fried. Choose refined deodorized oil for a better taste.

The most real fries are made when deep-fried. And the special secret of its crispy crust is in the double frying.

Heat oil in a deep saucepan or skillet to 160 ° C. Check the temperature with a special thermometer or white bread ball. Dip the crumb into a saucepan. If bubbles appear around it, then the oil has reached the required temperature.

Place the potatoes in the butter in one layer. If there are too many blocks, divide them into several pieces. The oil should completely cover the potatoes. Fry it for about 5 minutes. At this stage, it should soften from the inside, but practically not change the shade.

Use a slotted spoon to remove the potatoes and place them on a wire rack or paper towels folded several times. Leave it for at least half an hour, or better - for a few hours, so that excess fat drips off and the potatoes cool completely.

Heat the oil to 180-190 ° C. If you don't have a thermometer handy, place a piece of potato in the butter. When the required temperature is reached, the oil around it should sizzle and slightly bubble.

Place prepared potatoes in one layer and cook until golden brown, about 5 minutes. It can take a little longer if you want to get even more crispy pieces. Then dry the potatoes again as you did after the first roast.

You need to salt the fries after cooking, otherwise they will not crunch. It is better not to wait until it cools down, but to serve it still warm.

First, in a large bowl, stir together the potatoes, a few tablespoons of oil, and salt to taste. And if you add some spices, then the dish will become even more aromatic.

Place the potatoes in one layer on a parchment-lined baking sheet. If the pieces are on top of each other, they will not bake evenly. Place the baking sheet in an oven preheated to 220 ° C for 25 minutes. Then turn the potatoes over and bake for another 10 minutes, until they are crispy and golden brown.

Turn on the multicooker in the Bake, Fry or Multi Cook mode, depending on the model. Pour the oil into the bowl. The ratio of potatoes to butter should be 1: 4, otherwise you will be easy. After a couple of minutes, when the oil is hot, add the potatoes and cook for 8-10 minutes.

French fries in a slow cooker are fried twice, as on the stove. After one roast, of course, it will be delicious, but it will not be covered with the desired crispy crust. Take out the potatoes, dry them, let them cool slightly and put them in the multicooker for another 2 minutes.

It is also necessary to salt such potatoes after cooking so that they do not soften.

Arrange the potatoes on a platter so that the pieces do not touch each other. Drizzle with a little oil and sprinkle with salt and spices to taste.

Place the potatoes in full power for 3 minutes, then turn them over and cook for another 3-6 minutes, until they are golden brown. Just do not overdry the potatoes, otherwise they will be tough.

Bonus: recipe for fries in batter

Ingredients

• 1 cup flour
• 1 teaspoon of garlic salt
• 1 teaspoon of onion powder or 1 tablespoon of chopped onions
• 1 teaspoon salt
• 1 teaspoon paprika;
• 1 pinch cayenne pepper
• ¼ a glass of water;
• 900 g potatoes;
• ½ cup butter.

Preparation

Combine flour and spices. Add water and stir well. If the batter is too thick, add a little more water.

Dip the prepared potatoes in batter and place one piece at a time in the heated oil. If you put a handful at once, the sticks may stick together. Cook for about 10 minutes, until the potatoes are soft on the inside and golden crispy on the outside.

Then place the cooked potatoes on a paper towel to drain off excess fat. Serve hot with your favorite sauce.

Cooking crispy fries.

It would seem that it is worth cooking the usual French fries... Chopped, deep-fried, salted and you're done.

But there is one caveat. remains crispy for the first two or three minutes after being taken out of deep fat. And then, as it cools down, French fries softens and becomes less tasty.

So our goal is deep-fry potatoes so that it remains crispy after serving. Moreover, it remains relatively crispy even after cooling.

To make French fries you will need:

• Potato.
• Odorless vegetable oil for deep frying.
• Salt.
• Sugar. About 2 rounded tablespoons for 2-2½ liters of water.

Cooking crispy fries.

Peel the potatoes and cut them into long strips. I usually cut into strips with a cross section of about 6x6 mm. Plus or minus bast shoes. In general, we are not particularly small, but we also do not cut into logs.

The chopped potatoes are immediately sent to the pot with cold water as they are cut.

The meaning of this action:

First, then the potatoes will not darken.

Secondly, it is necessary to wash off the starch, of which there is a lot in potatoes. The photo shows how cloudy the water has become.

We wash the potatoes for about 20 minutes. Stir it a couple of times for the first five minutes, and then leave it alone so that the starch settles to the bottom.

We get the potatoes out of the water, trying not to disturb the contents of the pan, and rinse it under running water. Pour all the starch water from the pan, rinse the pan and put the washed potatoes in a clean pan.

Pour sugar into the potatoes. At the rate of 1 heaped tablespoon per liter of water.

Pour cold water into a saucepan. A little, so that the potatoes are only covered with water. It is precisely on the basis of this amount of water that the amount of sugar is taken. Stir the potatoes with sugar in water until the latter dissolves.

We leave the potatoes to take sweet baths for another 15 minutes.

During this time, you can prepare for frying. French fries.

Whoever has a deep fryer uses it. I don't have a deep fryer, because I don't need it at all, so I'll do it the old fashioned way, in a regular bucket.

Pour odorless vegetable oil into the ladle and put the ladle on fire. I use a small ladle as I don't cook commercially right away. So it takes me about 250-300 ml of oil. And I fry the fries in parts.

Heat the oil well. I check the degree of warm-up as follows. I throw a small piece of potatoes into the butter.

If this piece immediately begins to actively fry, then the oil has warmed up properly.

If there is no active frying process, then we are waiting for the oil to heat up and the piece still starts to fry.

If a piece of potato immediately begins to darken and burn, it means that the oil is overheated, set the ladle aside and let the oil cool down a little. Then we put the ladle back on the fire and re-check the temperature with a new piece of potatoes.

We keep the heating under the ladle medium so that the oil does not overheat or overheat.

We take the chopped potatoes out of sweet water and dry them with paper towels. We do not take out all at once, but in parts - as much as will be immediately put into deep fat.

Put the dried chopped potatoes in hot oil.

Here you need to be careful, because the moisture on the pieces of potatoes instantly boils and can burn both itself and with small droplets of oil raised by steam.

Deep-fry the fries until the potatoes begin to turn a little golden.

And immediately we take it out of deep fat on paper towels so that they absorb the excess oil.

Here the question quite legitimately arises: “And what did we do?”. Something vague, completely different from the desired result. Where is the crispy crust, and what prevented us from frying French fries completely until ready?

Of course, you can also fry, as has always been done. But the crisp crust on the potatoes will not work. And even more so the crust will not crunch after French fries will cool down.

So be patient. At the moment, we have given the opportunity for the potatoes to reach readiness inside. But we will make the crust a little later.

In the same way and to the same state, fry all the remaining potatoes in several stages. And also spread on paper towels.

Let the potatoes cool completely! This is important, so take your time. and wait patiently for the potato slices to cool completely.

By the way, after this stage, you can freeze the potatoes and leave the resulting semi-finished product to wait in the wings.

When the potatoes have cooled down, reheat the oil. The potatoes cool quickly enough, so I just take the ladle of oil off the fire for the time of cooling, and when it's time to fry, I put the ladle back on the fire.

And again, this half-fried potato, we also put it in parts in hot oil and only now we fry it French fries until tender - that is, until a confident golden color.