#side dish new popular
Video Recipe - Everybody loves french fries, and I'm certainly no exception. This is probably one of the recipes I have spent the most time on perfecting through my cooking career. I have tried out in double- and triple-fried. Blanching at 84°C (183°F) for one hour followed by deep-frying at a relatively low temperature, cooling and refrying at a high temperature etc., Etc. In short, I have tried all the methods I've read about. Along the way I learned a lot about what is important for good fries and what is not. The four necessary main points I have written into my "kvalifood law of fries" which is in the notes of this recipe. but most importantly, I have developed a french fries recipe that suits my taste 100% and works every time. Yielding the best and most crisp fries at all possible.
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Cottage potatoes are raw potatoes that are cooked in a frying pan. It's a good way to fry 2-4 servings of potatoes. However, it is not a good way to cook large quantities of potatoes. If they lie in layers on the pan, then the upper potatoes are cooked, and the bottom ones are in high risk of burning. There may be raw potatoes, hidden among the other ones and that can really make pan fried potatoes into a sad affair. Otherwise, you must use a really long frying time on large portions to be sure that all the potatoes are tender. At the risk of some getting burned. So here are my tips for making them.
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Video Recipe - I have been eating home fries since I was a kid. We had it the traditional "Danish style" with just potatoes, fat for frying, salt and pepper. For the last few years though, I have acquired a taste for the German version "Bratkartoffeln" with onion and bacon.
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