Do you love the perfect Belgian fries from the stalls that pop up at various events? In the coming summer, we will prepare them ourselves at home. And they won’t be fried, but baked!
Ingredients:
large C skin potatoes
at least a tablespoon of beef tallow (or lard or oil)
salt
pepper
flaked salt and dried oregano to serve
Approach
Boil water for type C (flour) potatoes. Meanwhile, cut them into really big pieces, even with the skin on – they should be about one centimeter wide and the individual fries should be similar in size. Salt the boiling water well and add a little vinegar to prevent the potatoes from boiling on the surface. Boil them for about 8 minutes, then drain them. Preheat the oven to 200°C. For roasting, you will need beef tallow (it is created during the preparation of the broth), you can use it completely alone or added to oil. Heat it up, mix the fries in it and let them bake for about 20 minutes, then turn all the pieces with the lightest side up and let them cook for a while on the grill so that they are golden and crispy. Serve sprinkled with flaky salt or oregano, and of course quality ketchup must not be missing. TIP: Try making the ketchup special with a drop of sour cream. As a side dish, fragrant fries go with almost everything, but they may disappear on their own so quickly that you won’t even know how!
2023-06-09 15:06:51
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