French Fries and Cheese Sauce Recipe
Introduction
- Making a cheesy and fatty meal.
- Recipe adapted from:
- @The Terrace Kitchen
- @مطبخ دارنا
- @Kusina ni Lola
- @매일맛나 delicious day
- Starting with 800g potatoes, more can be used.
Preparing the Potatoes
- Peeling and Cutting:
- Peel 800g of potatoes.
- Cut into strips about 1 - 1.5 cm thick.
- Thinner strips = crunchier; thicker = crunchy outside, soft inside.
- Soaking:
- Place cut potatoes in a bowl of water to prevent discoloration.
- Soak for 30 minutes to remove extra starch (do not exceed 20-30 minutes).
- Strain and rinse potatoes.
Cooking the Potatoes
- Boiling:
- Boil water with salt and add potatoes.
- Start timing 5 minutes after the water begins to boil.
- Helps make fries crunchier (optional step).
- Strain and dry potatoes on a tray with a paper towel.
- Coating:
- Place dried potatoes in a bowl or bag.
- Add 20g of cornstarch and coat potatoes.
Frying the Potatoes
- First Frying:
- Use a pan with high walls or a pot.
- Heat a generous amount of oil.
- Fry potatoes on medium-high heat for 5-8 minutes till crunchy outside.
- Spread on a tray to cool.
Making the Cheese Dip
- Ingredients:
- Butter (any kind)
- 5g flour
- ¼ tsp salt
- ¼ tsp chili powder
- 100ml unsweetened milk
- Pepper
- 70g Cheddar cheese or substitute
- 10g sugar
- Preparation:
- Melt butter, add flour and spices.
- Quickly mix and add milk and pepper.
- Add cheese and boil on low heat till thick.
Final Frying
- Frying Again:
- Reheat oil till very hot.
- Fry potatoes for 4-6 minutes, stirring till golden.
- Ensure they are crunchy before removing.
Serving
- Presentation:
- Sprinkle parsley for garnish.
- Serve with the cheese dip.
- Enjoyment:
- Pair with cold soda.
- A comforting dish to enjoy.
Conclusion
- Acknowledging the unhealthy oil and sugar content.
- Emphasis on enjoying the food despite dietary concerns.
- Encourage sharing and subscribing for more content.
Note: The recipe includes humorous and casual commentary, reflecting a light-hearted approach to cooking.