Frying onions in the oil before adding the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside, with crisp edges and a wicked sweetness. Oil-blanch the potatoes in very small batches; the moisture in them makes the oil really bubble, which could cause it to overflow.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2013
- vegetable oil for deep-frying
- 3 lbs baking potatoes
- 2 sweet onions halved and cut in 1/2-inch thick slices
- 1/2 teaspoon salt
MethodInto deep fryer or deep pot, pour 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. Pat dry.
Working in small 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 facts Per serving: about
- Sodium 157 mg
- Protein 3 g
- Calories 319.0
- Total fat 20 g
- Potassium 637 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 34 g
- Iron 10.0
- Folate 13.0
- Calcium 3.0
- Vitamin C 35.0