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Tina Turbin
Fries from max sleebe and angelo de bruijn
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Ingredients
Directions
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Wash and delete the potatoes. The skin may stay here and there. The peel gives the fries extra flavor and is healthy, because most vitamins are in the shell.
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Cut the potatoes into strips of 12 mm thick. If you make them thicker, the inside becomes dry and if you cut them too thin, they become too greasy.
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Let the potatoes dry on a clean tea towel and pat dry.
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Set the fryer to 145 degrees Celsius. Always put in a single portion of fries in order not to drop the temperature of the fat too much. Pre-baking takes about 6 minutes per portion. The potato may be slightly yellowish, but not brown.
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Remove the fries and put them in a bowl. The French fries are still through.
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Let the pre-fried fries cool for at least an hour. Do not put them in the refrigerator, as they will dry out.
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Turn the fryer to 175 degrees Celsius. Fry the fries again in small portions in 3 to 4 minutes. They are already pre-cooked, so they only need to get some color, become crispy and warm.
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Take them out of the oil with a basket or a slotted spoon, sprinkle salt directly over them and shake them out.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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