Traditional recipes

French fries

French fries

French potatoes seem to me a very consistent preparation. Because we had red eggs left in stock, we found an excuse and we were hungry.

  • 6 large boiled potatoes
  • 6 boiled eggs
  • 3 tablespoons breadcrumbs
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 100 gr grated mozzarella cheese
  • 100 gr grated smoked cheese
  • 200 gr sour cream
  • ground nutmeg
  • ground black pepper
  • salt
  • green onion tails

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION French potatoes:


  1. Peel a squash, grate it and slice it.

  2. Eggs are cleaned. Three eggs are cut into cubes and the others are cut into quarters.

  3. Take a heat-resistant ceramic form that is greased with oil and sprinkle with breadcrumbs.

  4. The first layer is potatoes. Next are chopped eggs.

  5. Spread half of the cream over them and sprinkle half of the amount of mozzarella and cheese.

  6. Salt and season with pepper and nutmeg.

  7. I had cold butter in the fridge and put half through the small grater.

  8. Continue to put a layer with the rest of the potatoes.

  9. Grease with the rest of the cream and distribute what you have of the cheese mozzarella.

  10. Salt and season. Grate the rest of the butter.

  11. Sprinkle with olive oil and put the dish in the oven for 20 minutes.

  12. In the last 5 minutes, increase the heat to 280 degrees to au gratin the beautiful dish.

  13. Garnish with egg quarters and green onion tails.

  14. We put a green salad with lemon next to the French potatoes.

  15. Good appetite !!!

Tips sites

1

The butter is distributed nicely if it is very cold and scraped on the grater with small mesh.


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.


Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs.

Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs. Add the three boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.


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wonderful I added cheese

ff good these potatoes !. I love them!

I often prepare this recipe but I put uncooked eggs, beaten like foam for any pudding or soufflé. That's how I think it's even easier to digest.

Ana Pusca, November 28, 2015

Asanache Aneta, August 30, 2015

Virginica Cepoi, January 17, 2015

Musat Maria, June 27, 2014

Doina Budau, April 26, 2014

Obretin Marieana, March 15, 2014

Gatea Andreea, January 5, 2014

Alina Alyna, January 5, 2014

Malvina Santa, December 30, 2013

Timpa Anisoara, December 5, 2013

Very good and tasty! I also add cheese!

constanta proca (Chef de cuisine), July 28, 2012

I really like the potatoes prepared according to this recipe, instead I mix sour cream with 2 raw eggs and a little white pepper on top.

Alexandra (Chef), November 1, 2010

constanta proca (Chef de cuisine), September 1, 2010

constanta proca (Chef de cuisine), June 5, 2010

burdulea maria elena (Chef de cuisine), June 4, 2010

NADIA MARIA (Chef de cuisine), February 7, 2010

A good recipe. Always 3-4 days after Easter, it was prepared at my mother's house. It's one of my favorite foods. I serve it with plenty of cream in each plate, apart from what I put in the oven. A goodness.

joly-gina (Chef de cuisine), January 17, 2010

For this recipe, you need a little breadcrumbs and it comes out great

LUCIAN (Master Chef), July 25, 2009

LUCIAN (Master Chef), July 25, 2009

I prepare them as follows: I boil the potatoes for about 10 minutes, in the meantime I put the oil in a tray. After removing the boiled potatoes, I put them in the tray, sprinkle salt and pepper over them. Then in a bold I prepare salami (preferably cabanos), mushrooms, 3-4 well-boiled eggs, all finely chopped, I mix them in that bold with two tablespoons of sour cream, then I place them evenly in the tray over all the potatoes, and the last incredulous is telemeaua who laughs on top. Leave to simmer for about 45 minutes

titza (Chef de cuisine), April 2, 2009

I peel the potatoes and boil them in steam, then cut them into slices. I use the same ingredients (too bad we are not told the quantities) but I add salt and pepper, without them the food would be very bland.

ioana & florin, March 14, 2009

It's the first time I make French potatoes and I like the way they look. akum are put in the oven and this is to be done, of course I followed the recipe from head to tail so that I don't get sick. I'll tell you after that, whether they turned out good or not. D :))

Very tasty and easy to prepare.

Hi :) Do you have to put it in the classic oven? Isn't it good in the microwave?

Alexandru Paculea, March 3, 2009

It's the first time I want to make this recipe. I remember very well that it was very tasty and here I am about to make it. I will make them according to the original recipe so as not to confuse me. Thanks!! and I'll tell you how they were

Anghek, New Zealand, February 10, 2009

Eh, I got involved and made the potatoes according to the recipe. Super good. It deserves a try.

[email protected], February 9, 2009

Try to grate these French potatoes and not cut them into rounds. You will like it, I am sure, because everything is absorbed better than in rounds or cubes. The recipe is followed, just to put the potatoes on the large grater.

Sidy (Chef de cuisine), January 20, 2009

I always respect this recipe. without the addition of cheese or sausages and is a goodness.

natalia-chisinau, November 19, 2008

I found the recipe on the internet and I tried it, it is a very delicious and easy to make, which I think is appreciated by housewives. The potatoes simply turned out delicious.

cristina m, October 29, 2008

I also make French potatoes, but I make them like this: I boil the potatoes, cut them into cubes, then put them in a pan greased with butter or oil, and place a layer of potatoes and cut a boiled egg, then again, a layer of potatoes and cut a boiled egg until the potatoes are done. On top make a cheese sauce with milk and put in a pan a little oil, heat a little and add 2 tablespoons of flour, mix a little and quench with milk. continuous mixture so as not to become lumpy. I take it off the heat, put the grated cheese on it and add a little lemon salt to give it a sour taste. Then I put it in the oven for about 15-20 minutes until it browns. It is a real delicacy.

Silvia Avigail Shoham (Chef), September 13, 2008

I also make baked French fries, but I make them from raw potatoes. Before putting them in the oven, cover them with aluminum foil and let them simmer in the steam. They are simply delicious !!


Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs.

Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs. Add the three boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.


Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs.

Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs. Add the three boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.


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 eighth phase) 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
  • Place 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 boiled and to peel the eggs. And to take pictures, obviously.


Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs.

Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs. Add the three boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.


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. Remove from the water with a spatula and place 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.


French fries

Chicken with Green Peas Chicken with Green Peas Ingredients: 1 kg poultry, 1 kg green peas (berries), 2 tablespoons broth, 1 onion, 3 tablespoons oil, 1 dill green, salt. Preparation: The meat is cleaned, washed and cut into pieces. Finely chop the onion and fry in a pan with oil and a tablespoon of water or soup. When.

valentina ionita (Chef de cuisine), September 3, 2012

excellence in all respects.

burdulea maria elena (Chef de cuisine), February 28, 2010

Very good recipe, my simple without sausages.

How nice Camelia looks. I haven't made sausages so far.

Yes, Nadia Maria, they are sooo much better with a little nonsense, but.

NADIA MARIA (Chef de cuisine), February 18, 2010

Good, good and if you add a little more cream when they are served, even better.


Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs.

Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs. Add the three boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.

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Video: Οι πιο Νόστιμες και Τραγανές Τηγανιτές Πατάτες-The Best French Fries-Live Kitchen (January 2022).