Homemade fries without frying fat
My child loves french fries. I can not stand the frying and also the frozen alternative from the supermarket. From this dilemma, we have found a way out: homemade fries from the oven.
Homemade still tastes best and that's the same with French fries. If the crunchy bars are then made with little fat in the oven, then you also have a better control of how much fat and which ingredients are used and children it is fun to help. For the chips I like to use floury boiling potatoes such as Bientje. However, mainly hard-boiled potatoes can be used. The potatoes are peeled and cut 0.8 to 1 cm thick pins. If the pins are too thin, then there is a risk that they burn too quickly in the oven. If you cut them too thick, it may be that they are crunchy on the outside but still raw inside.
French fries from the oven
Next, put the potato pens in cold water to rinse off the excess starch. By cutting, starch comes out of the potato. Too much of it on the fries prevents the formation of a crunchy crust. It is therefore important to put the potato pens briefly in a bowl of cold water and then dry them on a kitchen towel.
For crispy French fries from the oven, the prepared potato sticks are pre-cooked. Add the sliced chips for a few minutes in boiling salted water. It is important that the pins are not cooked through. Then carefully dry the fries on a kitchen towel. Then they are mixed in a bowl with little oil and pushed on a baking sheet in the preheated oven, for about 30 minutes at 160 degrees circulating air. Do not put too many fries on the plate and not on top of each other. The heat is supposed to brown them pins evenly from all sides. When the fries are golden and crispy they are taken out of the oven and seasoned with a mixture of salt and paprika in a large bowl.
