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フライドポテト|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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248.0万人
再生回数
4.2億回
動画数
675本

材料

  • Potatoes : 2 pieces (about 400g)
  • ニンニク : 4〜5片
  • (A)薄力粉 : 大さじ1と1/2
  • (A)片栗粉 : 大さじ1
  • サラダ油 : 適量
  • (B)塩 : 小さじ1/2
  • (B)味の素 : 7振り
  • (B)バター : 10g
  • ホワイトペッパー : 6振り
  • 乾燥パセリ : 適量

所要時間

45分

手順

  1. 1) Cut potatoes 01:36

    Cut the potatoes into 1 cm wide slices, and cut them into 4 equal pieces.

  2. 2) Remove starch from potatoes 02:27

    Put 1 in a bowl, add water and mix gently.
    Discard the water, add water again and expose for about 15 to 20 minutes.

  3. 3) Crush the garlic 03:11

    Crush the garlic with the belly of a knife.

  4. 4) 衣を作る 03:43

    ボウルに(A)を加え混ぜ合わせる。

  5. 5) じゃがいもの水気を取る 04:36

    2をザルにあげ、水気を切る。
    キッチンペーパーの上に広げ、水気を完全に拭き取る。

  6. 6) 衣付けする 05:06

    4にじゃがいもを加え、全体にまぶす。

  7. 7) 揚げる 05:30

    フライパンに6とニンニクを入れ、半分浸かる程度までサラダ油を注ぎ入れ、加熱する。
    油が湧いてきたら、弱中火の火加減にして10分程度加熱する。
    火加減を強めてさらに5分加熱し、表面がきつね色になるまで混ぜながら揚げる。
    途中でニンニクを取り除く。

  8. 8) 調味する 09:12

    揚ったものからバットにあげ、油を切る。
    ボウルに入れ、(B)を加え全体に混ぜ合わせる。
    ホワイトペッパーを加え、さらに混ぜ合わせる。
    皿に盛り付け、パセリをふる。

Point

・ By removing the starchiness of potatoes, the finish is fragrant and has a good texture.
・ Crush the garlic lightly so that it does not shatter.
・ By completely wiping off the water from the potatoes, it is possible to prevent oil splashing when frying.
・ By letting it come into contact with the air while frying, it will be fragrant.
・ By frying with garlic, the scent of garlic is transferred.
-White pepper can be replaced with black pepper.


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