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Sticky French Fries ｜ Koh Kentetsu Kitchen [Cooking Researcher Koh Kentetsu Official Channel]'s Recipe Transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Potato (Baron potato) : Three
Fried oil : Appropriate amount
Salt, tomato ketchup : As appropriate

Time required

20minutes

Procedure

1) Prepare the material 00:46
Shred the potatoes. After cutting it, place it on kitchen paper and remove the water that comes out.
2) Fried 01:37
Spread the potatoes in a frying pan, pour enough oil to soak the potatoes in half, and fry for about 10 minutes.
3) Turn it over and fry 03:09
When the surface is fragrant and fried, turn it over and fry the other side as well.
4) Finish 03:50
Drain the oil and sprinkle with salt.

Point

・ Simple recipe using vegetables.
・ Cooking in a frying pan with a diameter of 18 to 20 cm is recommended.
・ Wash and peel the potatoes.
・ When frying, reduce the heat to low when bubbles appear on the whole, and fry for about 10 minutes.
・ The point of sticking well is not to add too much oil. The starch from the potatoes will cause them to stick together, so spread them in a frying pan and leave only the lower potatoes soaked in oil. Do not entangle the upper potatoes with oil. Even if the oil seems to be low, the oil gradually rises during frying.
・ Wipe off the water after cutting. If the water is still on, it will take time to fry and the finish will be sticky. Be careful as the starch will be lost when exposed to water.
・ Spread the potatoes without any gaps.
・ Do not touch while frying.
・ Fry slowly with low heat.
・ Do not use new Jaga with a lot of water. Some potatoes are hard to stick to. If it comes apart, fry it while mixing lightly.