Friday, October 30, 2015

Basic French Fries (DF, GF) - Take 2

The starch on the outside of the potatoes keeps the fries from getting nice and crisp. The outside can burn before the inside is soft - also giving the fries a "thicker crust". Eliminating the excess starch also keeps the potatoes from sticking together. The corn starch helps draw the moisture from the potatoes to help get a crispy outside.

4 white potatoes, cut into french fries
1/2 tsp onion powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt or salt
1/2 tsp corn starch


Place potatoes in cold water after cutting to reduce the starch.  Let them sit in the cold water for about 10-15 minutes.  Then drain off water.  Rinse the potatoes a few more times to get the visible starch off the potatoes.

Put the potatoes and other ingredients in a plastic bag and shake well so the potatoes are evenly coated.

Lightly spray a baking sheet with oil and arrange potatoes in a single layer on the baking sheet.

Bake at 450 degrees for about 20 minutes or until golden brown.

Such things were written in the Scriptures long ago to teach us.  And the Scriptures give us hope and encouragement as we wait patiently for God's promises to be fulfilled.
Romans 15:4 (NLT)

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