French fries with balsamic sauce
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
French fries with balsamic sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. balsamic vinegar
- 8 cups canola oil, peanut oil, or vegetable oil, for deep-frying
- 1.5 kg of peeled and cut into strips potatoes
- Coarse salt and freshly ground pepper
- 350 g Gouda cheese, coarsely grated
- A pinch of dried flakes red pepper
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Recipes with similar ingredients: balsamic vinegar, Peanut butter, potato, Gouda cheese, red pepper flakes
Cooking the dish according to the recipe:
- Prepare balsamic sauce: Pour the balsamic vinegar into a saucepan, place it on the stove, and bring to a boil. Reduce the heat and simmer until the vinegar thickens and reduces to 1/2 cup, 8-10 minutes.
- Prepare French fries: Pour oil into a large, heavy-bottomed saucepan. Place the pan on the stove and heat the oil to 105°C (215°F). Drop the potatoes into the hot oil in small batches and fry until lightly browned, about 5 minutes. Then, using a slotted spoon, transfer the potatoes to a baking sheet and let them cool.
- Increase the oven temperature and heat the oil to 180°C. Drop the fried potatoes into the hot oil in small batches and fry until golden brown, 8-10 minutes. Then, using a slotted spoon, transfer the potatoes to a baking sheet lined with paper towels and immediately season with salt and pepper.
- Transfer the potatoes to an ovenproof dish and sprinkle with cheese. Place in a preheated oven and bake until the cheese is melted. Remove the potatoes from the oven, drizzle with balsamic reduction, and sprinkle with pepper flakes.
Recipe by Ten Pin Alley (USA) restaurant, bowling alley
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