フライドポテト｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
- じゃがいも : 1個
- 片栗粉 : 大さじ2
- 薄力粉 : 大さじ1
- 顆粒コンソメ : 小さじ1
- 胡椒 : 適量
- 揚げ油 : 適量
Peel the potatoes and remove the sprouts. Cut the potatoes into 1 cm wide pieces, cut them into 7 mm wide pieces, and soak them in water.
Put potato starch, cake flour, pepper and consomme granules in a cooking bag and shake the bag to mix.
Drain the water
Drain the potatoes and wipe off the water with kitchen paper.
Put potatoes in a seasoning bag mixed with flour, close the mouth of the bag and shake well.
Put the potatoes in a frying pan and add the frying oil to a height of about 1 cm. Fry on medium heat for 5 minutes.
Bring the potatoes to the edge of the frying pan and let them touch the air for about 20 seconds. Put the potatoes back flat and fry again every other minute for about 4 minutes.
After frying for a total of 9 minutes, increase the heat and fry for 1 minute. Take it out on kitchen paper, drain the oil and finish.
・ By immersing potatoes in water, discoloration can be prevented, and harshness and lye can be removed.
・ Salt, garlic powder, chili powder, etc. may be added instead of granule consomme.
・ Sprinkle the potatoes evenly.
・ When putting potatoes in a frying pan, tap the powder lightly to remove them before putting them in.
・ By exposing the potatoes to the air once, the potatoes will have just the right hardness.