FRENCH FRIES BY ALL THE RULES

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In the menu of fast food restaurants, one of the most popular dishes is french fries. Golden roasted potatoes, carefully cut into small cubes, few people can leave indifferent.
But we all know that this dish from the "fast food" category negatively affects health. In addition, not so long ago it became clear that such a "mastodon" of the restaurant business, like McDonald's, for example, uses flavor enhancers and color stabilizers in preparing fries. Perhaps, of course, there is nothing wrong with these chemical additives, but I would not want to feed myself and my family with products with these components once again.
It’s better to cook your own french fries: at least there will be confidence that crispy potatoes are made from natural raw materials without adding numerous elements from the table of D. I. Mendeleev.
In this recipe, I will tell you how to cook delicious french fries at home. To help me with this already not too tiring job I will have a slow cooker, especially since my multi-assistant model has a special basket for deep fat in the arsenal.

Ingredients:

- potatoes - 3 pcs.;
- vegetable oil - 600 ml;
- salt - to taste.

Tip: when buying potatoes, opt for oval elongated tubers without eyes and irregularities.

Step-by-step recipe for french fries

The recipe for french fries is divided into steps for convenience:
Step 1. Peel the potatoes and dip them in cold water for several minutes - this way we will get rid of excess starch.

Step 2. Cut the potatoes into cubes. Try to cut the potatoes as evenly as possible, because how much the present dish looks presentable depends on it. In addition, potato slices of the same size are evenly deep-fried.

Step 3. Now we will blanch the potatoes, that is, we will heat them. To do this, put a pot of water on the fire, and as soon as the water boils, lower the potato slices into it for about 50 seconds. Please note: potatoes should only undergo a little heat treatment, but not cook!

Step 4. Put the potatoes on a paper towel to dry: only dry potato sticks should be immersed in the deep fat, otherwise the oil will splash strongly on the sides.

Step 5. Pour vegetable oil into the multicooker bowl. Oil, by the way, is suitable for both sunflower and olive or corn. Each of them will give fries their unique taste and aroma.
We install the program "Multipovar", a temperature of 170 degrees and a cooking time of 22 minutes. Such a high temperature when cooking fries is necessary for the formation of a golden crust.
It’s great if your house has a special kitchen thermometer: with it you can find out if the oil has warmed up to the right temperature. If you don’t have this kitchen assistant, it’s not a problem. In this case, first try sending 1 bar of potato to the oil: if the oil immediately began to hiss and the potato floated, it was time to put the rest of the potato slices into the bowl.
Put the dried sticks in a deep-frying basket in no more than 1-2 layers so that all the potatoes are fried evenly. I note that I do not salt the potatoes during the roasting process, because I prefer to sprinkle salt with ready-made french fries.

Step 6. Dip the basket of potatoes in hot oil and close the multicooker lid. When opening the lid to check the degree of readiness of french fries, be careful: the oil is very hot and even a steam can get a severe burn.

Step 7. When the potato acquires a recognizable golden hue, take out a basket and let the oil drain. You can then put the finished french fries on a paper towel, which also absorbs excess oil.

Tip: Do not reuse vegetable oil more than 3 times.
Homemade french fries are as good as restaurant ones in their appearance. It takes a little time to prepare it, and the result is excellent: a crisp, moderately toasted, beautiful golden hue french fries without the use of any additives will definitely please you and your family.
You can even treat a child with such potatoes, but here you need to know the measure, because despite the absence of preservatives, it is still impossible to call this dish dietary, and even more useful. It’s good that I myself have already grown up a long time ago, and for sure nobody will forbid me to crunch my favorite fries and nothing will hinder. Well, maybe just thinking about how I will look in a bathing suit in the summer. But the summer is still far away! Bon Appetit!
Tip: serve this dish immediately after cooking, as the cooled french fries lose their taste and crisp properties.