Skip to main content

Baked French Fries


We are in day 4 of the 4th week of mega Blogging marathon edition and today I am sharing the all time favorite French fries in a baked version.
Fried version of French fries is so tasty and addictive but the baked version also close to the fried version and crispy.
If its served warm it tastes like the fried one,but after cooling it is bit chewy.So serve this baked version when it is slightly warm.Here I used the russet potatoes and lets move on to the recipe................



                                                                        
                                                                                                          Baked French Fries

                                                                  
   Basic Information

   Preparation time 10 minutes
   Baking time 40 -45 minutes
   Serves 2 
    


  Ingredients

  
Ingredient
Quantity
Russet Potato
3 (medium size)
Salt
1/2 tsp
Black pepper powder/
milgau podi
1/2
Oil
2 tsp



  Method 
  • Wash the potatoes very well and peel the skin and slice it lengthwise to slightly thick slices.Cut those slices to a long strip.Put the strips in cold water to prevent browning.Rinse couple of times th it.e cut strips in cold waterand drain.Spread the strips on a paper towel or cloth to remove the excess moisture.After removing the excess moisture add the oil and mix it well.Keep it aside.

  • Preheat the oven at 425 F and keep the baking tray also inside.Let it get hot,once the oven is preheated remove the baking tray carefully and spread the potato strips in a single layer.Keep it in the oven and bake it for 15 minutes.After 15 minutes take out the potato strips from the oven and turn it with a wooden spatula.Keep it bake in the oven and bake it,in between remove and turn it couple of times for even baking.Once its completely done sprinkle the salt and mix it well
    • Serve it with ketchup.



    • While baking,take the potatoes out from the oven every 10 minutes and turn it to the other side for even baking..
    • Do not bake it more than 45 minutes it may turn hard or browned.
    • Cut the potatoes to even size strips.


    Enjoy...........................................................................








    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
    Post a Comment
    Read more

    Kothamalli/Coriander Thokku

    Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
    Post a Comment
    Read more

    Thengai/Coconut Masala Chutney

    Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
    Post a Comment
    Read more