Home Made French Fries

I do not like getting frozen French French fries because I want to manage the types in addition to the amount of vegetal oil used to help to make them. A number of the industrial French fries out there contain surprisingly considerable amounts of oils. This really is too bad because potatoes. by themselves, are not fattening and contain a good amount of important nutrients.

A 5 1/2-ounce potato, regarding the size of a computer mouse button, has 100 calories from fat, no fat, 21 grams of carbohydrate, and 3 grams of fiber. To the north, Dakota State University or college nutritionist Julie Garden-Robinson claims that spud also provides 21% of the everyday recommendation for potassium and 45% of vitamin C, as well as other nutrients.

She stresses you should cook potatoes in their particular skins and eat the skin or peel as very finely as possible because a lot of the nutrients are usually directly beneath typically the skin.

Chocolate bars Your Way

One potato per person or one big for two folks

Olive oil

Fresh ground pepper

Coarse sodium

Dried red soup peppers (optional)

Oregano and thyme (optional)

Wash the taters. Do not peel. Remove any scars.

Cut the taters in different styles. Bear in mind the thicker the particular piece, the extended it will take to make.

For shoestring, cut into 1 / 4 inch thick pieces over the length of the potato. Lay them flat in addition to cut them inside a quarter-inch thick French Fries Recipe. For wedges, may cut them therefore small.

For cube, cut into one-fourth to half " thick slices. Lay down them flat in addition to cut again. Then again along their length.

Wash off the particular excess starch upon the potatoes. Dab dry. Wear a light coating associated with olive oil. Mix with the spice up, salt, and recommended ingredients for example natural herbs or dry soup peppers, and quickly incorporate these into your hands.

Spread about a sizable cookie tray and bak in 450 degrees F. After 10 or perhaps 15 minutes, turn the potatoes along with a spatula to aid them brown upon all sides. Assist when cooked in order to your liking.

It does not matter which type associated with the potato you use. However, I like to dice the red kinds and cook together with them with the herbs. I just like to turn typically the russets into boot string and typically the yellow-fleshed taters into wedges, applying the dry chili peppers for flavor.