I first came across this recipe in Mind of a Chef (One of my all time favorite food shows) where Chef April Bloomfield made these awesome french fries. Whenever I make french fries at home, this is the only way I do it. This is french fries perfection. These fries are cooked thrice and that makes it incredibly crisp on the outside yet still soft on the inside.
In some restaurants, they double fry the fries to get the extra crunch. But April still takes it one step further by first blanching the potatoes and then frying the potatoes twice. It creates some insanely awesome fries.
April likes to leave the skin-on on the potatoes. She refers to it as “rustic”. I prefer to peel it as my son does not like the skin. Its up to you! Cut the potatoes into thick steaks and place them in a bowl of cold water.
Bring a pot of water to a boil. Add in the salt. Add the drained potatoes to the boiling water. Cook for 5 minutes until tender. Drain the potatoes and let them cool.
Heat oil in a pan on a medium flame. Working in batches, add in the potatoes to the oil and fry just until the edges of the potatoes begin to brown. It will take about 6-7 minutes. Remove from oil and allow it to cool.
When all the potatoes have been fried, fry the potatoes again. Work in batches. Fry till the potatoes are golden and crisp. Drain the fries on a paper towel. Sprinkle salt and cracked pepper. Serve with ketchup.
As April Bloomfield says, these are the happy potatoes.
- 3 Potatoes (Russet)
- 1 teaspoon salt for boiling water
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- Sunflower / Canola oil to deep fry
- Peel and cut the potatoes into thick steaks and place them in a bowl of cold water.
- Bring a pot of water to a boil. Add in the salt. Add the drained potatoes to the boiling water. Cook for 5 minutes until tender. Drain the potatoes and let them cool.
- Heat oil in a pan on a medium flame. Working in batches, add in the potatoes to the oil and fry just until the edges of the potatoes begin to brown. It will take about 6-7 minutes. Remove from oil and allow it to cool.
- When all the potatoes have been fried, fry the potatoes again. Work in batches. Fry till the potatoes are golden and crisp. Drain the fries on a paper towel. Sprinkle salt and cracked pepper. Serve with ketchup.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: World
- 3 Potatoes (Russet)
- 1 teaspoon salt for boiling water
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- Sunflower / Canola oil to deep fry
- Peel and cut the potatoes into thick steaks and place them in a bowl of cold water.
- Bring a pot of water to a boil. Add in the salt. Add the drained potatoes to the boiling water. Cook for 5 minutes until tender. Drain the potatoes and let them cool.
- Heat oil in a pan on a medium flame. Working in batches, add in the potatoes to the oil and fry just until the edges of the potatoes begin to brown. It will take about 6-7 minutes. Remove from oil and allow it to cool.
- When all the potatoes have been fried, fry the potatoes again. Work in batches. Fry till the potatoes are golden and crisp. Drain the fries on a paper towel. Sprinkle salt and cracked pepper. Serve with ketchup.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: World
Find it online : https://www.kannammacooks.com/french-fries-recipe-how-to-make-french-fries-at-home/
Peerkangai Thogayal recipe. Easy recipe for tamil style Peerkangai Thogayal made with coconut for rice.
Slightly peel the Peerkangai / Ridgegourd. Do not peel all of the skin from the Ridgegourd. Leave some of the skin. Chop and set aside.
Heat sesame oil / gingely oil in a pan and add in the chana dal. Fry till the chana dal is golden. Add in the dry red chillies and fry briefly. Do not fry the red chillies for long. They easily burn and burnt chillies taste bad in thogayal. If you want a bright red chutney, you can use a couple of byadagi or kashmiri red chillies which will enhance the colour of the chutney.
Add in the garlic cloves, chopped ridgegourd with the skin and salt. Saute for five minutes till the ridgegourd is soft. Add in the coconut, jaggery and the tamarind. Saute for a minute. Remove from heat.
Grind the mixture in a mixie to a slightly coarse paste. Do not add any water while grinding.
Serve with rice and ghee.
- 1 medium size ridge gourd / peerkangai
- 2 tablespoon chana dal (kadalai paruppu)
- 4 dry red chillies
- 6 garlic cloves
- 3/4 teaspoon salt
- 1/3 cup fresh coconut
- 1 teaspoon jaggery
- half a gooseberry size of tamarind
- Slightly peel the Peerkangai / Ridgegourd. Chop and set aside.
- Heat sesame oil / gingely oil in a pan and add in the chana dal. Fry till the chana dal is golden. Add in the dry red chillies in the end and fry briefly.
- Add in the garlic cloves, chopped ridgegourd with the skin and salt. Saute for five minutes till the ridgegourd is soft. Add in the coconut, jaggery and the tamarind. Saute for a minute. Remove from heat.
- Grind the mixture in a mixie to a slightly coarse paste. Do not add any water while grinding.
- Serve with rice and ghee.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: lunch
- Cuisine: Tamilnadu
