Fresh-Cut Fries
Fresh-cut and cooked in peanut oil.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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While often associated with American cuisine, the origins of fried potatoes, or 'fries,' are commonly traced back to Belgium. The dish gained popularity during World War I when American soldiers stationed in Belgium and France encountered the treat. The soldiers mistakenly associated the fries with France, leading to the 'French fries' moniker. Using peanut oil for frying adds a distinct flavor profile popular in some Southern US states and enhances crispiness.
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Fresh-cut fries have become a global comfort food, often associated with fast-casual dining and social gatherings.
American Fast Food Staple
Fries are a ubiquitous side dish in American fast-food restaurants, often paired with burgers, sandwiches, and other casual fare. They represent a readily available and affordable treat.
Social Gathering Snack
Fries are a popular snack at social events, such as sporting games, fairs, and festivals. Their shareable nature makes them ideal for group consumption.
Variations and Customization
The popularity of fries has led to numerous variations, including different cuts (e.g., steak fries, waffle fries, curly fries), toppings (e.g., cheese, chili, gravy), and dipping sauces, reflecting regional and personal preferences.
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The dominant flavors are potato, salt, and the nutty taste of peanut oil, resulting in a savory and satisfying experience.
Fresh-cut fries cooked in peanut oil offer a unique flavor profile compared to fries prepared in other oils. The natural sweetness and earthiness of the potato are complemented by the slightly nutty and rich taste of the peanut oil. A generous sprinkling of salt enhances all these flavors, creating a savory and umami-rich snack or side dish. The fresh cut potatoes contribute to a more natural potato flavor compared to processed frozen fries.
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Potato Selection
Choose starchy potato varieties such as Russet or Idaho potatoes for the best results. These potatoes have a lower moisture content, leading to crispier fries.
Soaking the Potatoes
Soaking the cut potatoes in cold water for at least 30 minutes (or up to a few hours) removes excess starch, preventing them from sticking together during frying and contributing to a crispier texture.
Double Frying
Double frying is crucial for achieving optimal crispness. First, fry the potatoes at a lower temperature (around 300°F/150°C) to cook them through. Then, fry them again at a higher temperature (around 375°F/190°C) to achieve a golden brown color and crispy exterior.
Temperature Control
Maintaining the correct oil temperature is essential. Too low, and the fries will be soggy; too high, and they will burn on the outside before cooking through. Use a thermometer to monitor the oil temperature.
Salting After Frying
Salt the fries immediately after removing them from the oil. This allows the salt to adhere better to the surface of the fries.
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