French Fries with a Twist
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Belgium
Key Ingredients:
Potatoes
Cheese spread
About French Fries with a Twist
Table of Contents
Most people love French fries and when they are served with a twist like in this dish, they will be simply delighted
Read More- Potatoes, soaked in water 2
- Oil to deep-fry
- Salt to taste
- Cheese spread 3 tbsps
Step 1.Preheat oven to 200º C.
Step 2.Slice potatoes into 4 equal pieces vertically and further into ¼ inch thick sticks. Place on kitchen paper to soak up excess water.
Read MoreServing Suggestion : Serve hot with ketchup..
Read MoreIngredients
- Potatoes, soaked in water 2
- Oil to deep-fry
- Salt to taste
- Cheese spread 3 tbsps
- Spring onion bulb, finely chopped 1 tsp
- Red chilli flakes 1 tsp
How to Make French Fries with a Twist (Stepwise Photos)
Method
- Preheat oven to 200º C.
- Slice potatoes into 4 equal pieces vertically and further into ¼ inch thick sticks. Place on kitchen paper to soak up excess water.
- Heat sufficient oil in a deep pan, slide in the potato sticks and deep-fry for 5 minutes or till golden brown. Stir occasionally so that they do not stick to each other.
- Drain on absorbent paper to soak excess oil and sprinkle salt on top.
- Arrange the potato fries in a buttered baking dish. Spread cream cheese on them and sprinkle spring onion on top, followed by chilli flakes.
- Place the baking dish in the preheated oven and bake for 10 minutes or till cheese melts.
- Serve hot.
Additional Tips and Tricks
- Serving Suggestion : Serve hot with ketchup..
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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