ALLUMETTE POTATOES
Provided by Pierre Franey
Categories lunch, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Peel potatoes and cut them into quarter-inch slices. Cut each slice into quarter-inch sticks. Drop pieces into cold water to prevent discoloration until ready to cook. Drain well and pat dry.
- Heat oil to 365 degrees. Drop potatoes into hot oil and cook 7 be pale. Drain and let cool.
- Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp. Drain thoroughly. Sprinkle with salt, if desired, and serve.
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Natasha Moore
[email protected]These potatoes were a total flop. They were soggy and undercooked. I'm never making them again.
Moe Rashid
[email protected]I love how versatile this recipe is. I've used it to make potato chips, potato wedges, and even potato fries. They always turn out perfectly.
Ts Nahid
[email protected]These potatoes were absolutely amazing! I served them with aioli sauce and they were the perfect appetizer.
Kevin Gatete
[email protected]I'm not sure what all the fuss is about. These potatoes were just okay. I've had much better.
Dharma Raj Regmi
[email protected]These potatoes were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Abood Albalushi
[email protected]I'm always looking for new ways to cook potatoes, and this recipe definitely fits the bill. The allumette potatoes were a unique and delicious treat.
NURI ONE ENTERTAINMENT
[email protected]These potatoes were the perfect side dish for my steak. They were crispy, flavorful, and oh-so-satisfying.
Virtual Death
[email protected]I followed the recipe exactly, but my potatoes didn't turn out as crispy as I wanted them to be. I'm not sure what I did wrong.
Christina Dickson
[email protected]These potatoes were a bit bland for my taste. I think I'll try adding some herbs or spices next time.
Kristen Davis
[email protected]I'm not a huge fan of fried food, but these potatoes were an exception. They were so light and airy, I couldn't stop eating them.
omukiliza david
[email protected]These potatoes were delicious! I used a little less oil than the recipe called for, and they were still crispy and flavorful.
Chandra Panthi
[email protected]The recipe was a bit confusing at first, but I figured it out eventually. The potatoes turned out great, so it was worth the effort.
Gage Stockenus
[email protected]I love how easy these potatoes are to make. I just had to slice them thinly and then fry them up. They were done in no time!
Gori khan
[email protected]These allumette potatoes were a hit at my last dinner party! They were crispy on the outside and fluffy on the inside, and the flavor was out of this world. I'll definitely be making them again.