Tested till perfect Fried Potatoes and Onions

Fried Potatoes and Onions

This is a must-have for any fish-fry. Frying the onions in oil before the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside with crisp edges and a wicked sweetness.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • vegetable oil, for deep frying
  • 3 lb 3lbbaking potatobaking potatoes
  • 2 2sweet onionsweet onions, halved and cut into 1/2-inch (1cm) thick slices
  • 1/2 tsp 1/2tspsalt
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Preparation

In deep fryer or deep pot, pour in enough oil to come no more than halfway up side; heat to 375°F (190°C) on deep-fryer thermometer or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.

Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks.

Working in batches, oil-blanch potatoes until barely golden yet still crisp, 30 to 60 seconds. Transfer to paper towel–lined baking sheet to drain.

Working in batches, fry onions until golden, 4 to 6 minutes. Transfer to separate paper towel–lined baking sheet.

Working in batches, fry potatoes until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain. Toss with onions; sprinkle with salt.

Nutritional Information Per serving: about

cal 319 pro 3g total fat 20g sat. fat 1g
carb 34g fibre 3g chol 0mg sodium 157mg
potassium 637mg

% RDI:

calcium 3 iron 10 vit C 35 folate 13
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