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    HOMEMADE FRENCH FRIES - legend and recipe

    French fries are the most famous side in the world, but not easy to replicate homemade. Actually, make perfect Fries at home requires just a couple of tips! Someone describes French fries unhealthy. That's partially true, but they are a little sin that may be outweighed with a healthy diet. Here the history and the recipe for a dish that we all know and appreciate!

    HOMEMADE FRENCH FRIES - legend and recipe

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    CLICK HERE TO GO DIRECTLY TO THE RECIPE

    THE DAWN OF THE POTATOES IN EUROPE

    The potatoes originate from South and Central America, and were imported in Europe by the Order of the Discalced Carmelites in the XVI Century. Despite the monks also taught the right way to grow and eat the potatoes, many people ate the leaves and the fruits of the plants too, being intoxicated because of the Solanine. That's why potatoes were considered poisonous and hallucinogen in large part of Europe until the XIX Century; for instance, in 1748 the French parliament declared the potatoes bringer of leprosy!

    Ireland has been the first nation where the potatoes got popular as food because of the big famine of 1663. The cold winters of the XVII Century contributed the cultivation and the consumption of potatoes in the North part of Europe.

    Finally, in 1763 the French pharmacist Parmentier organized a campaign to promote potatoes to overcome hunger among the poor people.

    HOMEMADE FRENCH FRIES - legend and recipe

    FRENCH FRIES ORIGIN

    The French fries origin is subject to discussion between France and Belgium.

    The French claim the invention of fries during the French Revolution of 1789, thanks to the efforts of Parmentier.

    On the other hand, the Belgians maintain that the potatoes were cut and fried since the XVII Century in the Wallon citadel of Namur, during the winter, when the fish was scarce.

    Given the proximity of the two counties and the street food origin of French fries, is near to impossible to say where they were prepared for the first time!

    The first written recipe for French fries appears in the French cookbook "La Cuisiniere Republicane" by Madame Merigotè in 1793.

    The term "French Fries" is used for the first time in the book "Cookery for maids of all work" by Eliza Warren in 1856, but the recipe was more close to the Chips than Fries.

    HOMEMADE FRENCH FRIES - legend and recipe

    FRENCH FRIES IN THE UNITED STATES

    The French Fries become popular in the United States after the end of the First World War, thanks to the return of the American soldiers that brought back home the recipe of the potatoes sticks.

    But, the Fries were known In US, at least since 1802: the menu of a dinner organized by President Jefferson at the White House mention the "potatoes served in the French manner"

    Currently, the French Fries represent the 25% of the vegetable sizes served in the US, and the 29% of the potatoes plantation is designated to the production of Fries.

    HOMEMADE FRENCH FRIES - legend and recipe

    FRENCH FRIES TIPS

    To obtain Fries perfectly dried and crispy, it is critical eliminate as much starch as possible: potatoes are reduced into sticks, then rinsed, soaked, and poached in cold, then hot water combined with a bit of salt and vinegar.

    The Belgian-style requires a double frying: in this way the potatoes will become more crispy.

    Commonly the fat used to fry is the vegetable oil, but the Belgians prefer beef suet previously melted.

    It is strongly suggested to salt the potatoes a few minutes after cooked: otherwise, the salt recalls the humidity inside the potatoes and wilt the fries.

    HOMEMADE FRENCH FRIES - legend and recipe

    FRENCH FRIES RECIPE

    5.0 from 2 reviews
    HOMEMADE FRENCH FRIES - legend and recipe
     
    Print
    Cook time
    8 mins
    Total time
    8 mins
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: side
    Cuisine: French
    Serves: 4
    Ingredients
    • 5 Russet potatoes
    • 1 Qt (1 Lt) vegetable oil
    • ¼ cup white vinegar
    • to taste table salt
    Instructions
    1. ELIMINATING THE STARCH
      First of all, rinse and peel the potatoes, then reduce into sticks ¼ inch thick. After that, pour the potatoes sticks in a bowl, and rinse them thoroughly under running water until the water becomes clear without any trace of starch. Finally, submerge the potatoes in the water, and store in the fridge.
      Now, fill a 5 quarter pot with water, 4 tbsp of salt and ¼ cup of vinegar. After that, bring the water to boil, then raise the potatoes from the cold water and poach them into the pot 3 mins, a little at a time. The potatoes have to lose further starch, but remain still in shape and quite hard. Finally, rinse the potatoes one more time under running water, then dry with a cloth, and let them rest non-overlapped over a cooling rack.
    2. IN THE FREEZER
      Once the potatoes sticks are perfectly dried, place them on a tray lined with parchment paper, then store in the freezer for at least 2 hours. After that, transfer quickly the potatoes in plastic bags and place in the freezer until ready to fry.
    3. FRYING THE FRIES
      Pour 1 Qt of vegetable oil in a 5 qt-pot and heat until reach 340° F (170° C). Now, fry the potatoes a few at a time 3 or 4 minutes, then raise with a slotted spoon and let them dry over kitchen towels. After 5 minutes, fry the fries again until cooked and crispy. Raise and dry one more time. Wait 5 mins, then salt as needed and serve along with your preferred sauces!
    3.5.3226

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    ROASTED POTATOES with butter, garlic and herbsROASTED POTATOES with butter, garlic and herbs

    HOMEMADE FRENCH FRIES - legend and recipe

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    Reader Interactions

    Comments

    1. clippingpathlab says

      November 21, 2020 at 11:27 pm

      The Belgians prefer beef suet previously melted. Good

      Reply
    2. Isabel Dose says

      December 06, 2020 at 2:56 pm

      Specially I like the food photographs. These makes the post more attractive! Thank you

      Reply

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    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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