Fried Potatoes and Onions
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 319 |
| pro | 3 g |
| total fat | 20 g |
| sat. fat | 1 g |
| carb | 34 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 157 mg |
| potassium | 637 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit C | 35% |
| folate | 13% |
Suggested Recipes
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Vegetable oil for deep-frying
3 lb (1.5 kg) baking potatoes
2 sweet onions, halved and cut into 1/2-inch (1 cm) thick slices
1/2 tsp (2 mL) salt
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.
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.
Tags:
Source
Canadian Living Magazine: June 2009
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