First things first, I admit the best potatoes to fry are Idaho potatoes (also named “russet” or “Burbank), but all I had on hand were Yukon gold potatoes. I love these yellow potatoes- they are so delicate on taste and texture and I love that they can be cooked in any style.
My son and nephew love french fries but I understand that for many of us, sometimes it is hard to be a pleaser and a good parents at the same time when it comes to feeding the unhealthy food. However, here is where coconut oil comes into place. The point is that if you have to fry potatoes or tostones (fried green plantains) coconut oil is a good alternative.
Although coconut oil is the new kale here in the states, my experience with coconut oil goes back to when I was a little girl; my mother used to give us coconut oil to move our bowels and to clean our body. And yes it really works; coconut in general is very healthy and has lots of nutritional and health benefits.
That said I have to say that for some of us sometimes the taste is not quit desirable, especially if you think on those moments of your childhood when the oil was literally forced on you. So for those of you who cannot help but to gag on it I have a trick. I find that flavoring the oil with a few garlic cloves helps subtle down its strong flavor. I figured you can use other herbs as well to aromatize the oil, but we love garlic and use it all the time.
Only three ingredients are needed to make this favorite side, potatoes, coconut oil (or olive oil) and of course a little bit of salt. Enjoy!
- 4-6 Yukon gold or Idaho potatoes, peeled and cut into disk
- 4-6 tablespoon, coconut oil (more if needed)
- Garlic cloves (optional)
- Salt, to taste
Peel the potatoes and cut into disks ¼ - ½ inch thick slices. This can either be done with a mandolin or by hand. To ensure they cook evenly cut them uniformly. To avoid oxidation keep peeled and cut potatoes submerged in cold water through the whole cooking process.
Blanch the potatoes:
Place the potatoes in a deep saucepan and cover with cold water. Cook for 2-3 minutes. Remove potatoes from the water and pad them dry with paper towels or air dry them for about 10 to 15 minutes. Make sure potatoes are totally dry before frying.
Heat the oil in a skillet and add the garlic cloves or other aromatics (if they burn just discard them); now fry the potatoes in batches you can still leave the garlic cloves in as you fry the potatoes. As they are frying stir them to ensure they cook evenly. Remove the potatoes from the oil and drain on paper towel. Season with salt while hot and serve immediately.
Note: If you own a candy or oil thermometer you can used it a good temperature will between 300-320 °F (149-160 °C). Make your own French fries, all you need are three ingredients: potatoes, oil and salt to make them from scratch.
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