French Fries Special
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 potato (s), waxy
- 3 g caraway seeds
- 200 g mayonnaise
- 200 g tomato ketchup
- 1 large onion (s) (vegetable onion)
Print Recipe
Pin Recipe Instructions
- Turn the potatoes with the caraway into jacket potatoes (the caraway gives the potatoes a really great taste).
- After cooking, drain the potatoes and rinse off the remaining caraway seeds.
- Peel the potatoes (of course, otherwise no jacket potatoes are made) and let them cool. (goes faster if you lie in cold water)
- Cut the potatoes into finger-thick strips.
- Heat the fryer to 180 ° C and the potato strips! single !! put in the hot fat.
- Don`t put too many in or they`ll stick together.
- After about 2-3 minutes, a thin crust has formed on the potato strips. Now take out the strips and put them in a bowl. Then put the next strips in the hot fat. Keep going until all strips are pre-fried.
- When the strips are ready, peel the onion, cut into small cubes and place in a bowl.
- The prepared French fries are now fried to the end, the basket of the deep fryer can now be filled completely, as the fries no longer stick to each other. Nevertheless, move the basket carefully every now and then to keep the fries moving.
- When the fries have a golden yellow skin, take them out, place them on a plate / in a bowl, put the ketchup and mayonnaise on top and finally spread the onions over them.
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