recettes

26

FRITES À L’HUILE D’OLIVE ET AUX FINES HERBES

4 À 6 PORTIONS

750 g de pommes de terre non épluchées, lavées et séchées (1,5 lb) 1,75 L d’huile d’olive pure ou mélangée à de l’huile végétale (7 tasses) (ne pas utiliser de l’huile d’olive extra vierge) Sel 30 mL de romarin frais, haché (2 c. à soupe) 5 mL d’origan séché (1 c. à thé)

26

Après avoir coupé les pommes de terre en tranches fines, les mettre

dans un saladier rempli d’eau froide. Changer l’eau trois fois puis égoutter les pommes de terre sur du papier absorbant. (Ne pas s’inquiéter si elles brunissent, ni leur saveur ni leur texture ne s’en trouveront affectées.)

Verser l’huile dans la friteuse. Régler la température à 375 ºF ou

190 ºC.

Diviser les pommes de terre en 3 portions. Déposer une portion

dans le panier et descendre le panier très lentement dans l’huile chaude. Faire dorer de 3 à 5 minutes.

1.

 

2.

 

3.

 

5.

4.

3.

Return oil to temperature before repeating process with remaining 2 portions of potatoes.

Lift basket from oil and remove chips to paper towels. Sprinkle with some of the salt, rosemary and oregano. Repeat procedure with the remaining portions of slices.

Divide drained potato slices into 3 portions. Drop one portion into the fryer basket and gently lower basket into the hot oil. Fry slices 3 – 5 minutes until golden brown.

4. Remonter le panier et placer les pommes de terre sur du papier

2. Pour oil into deep fryer. Set fryer temperature to 375°F/190°C.

absorbant. Saupoudrer de sel, de romarin et d’origan.

Attendre que l’huile atteigne de nouveau la température

d’utilisation pour faire cuire les 2 portions restantes.

 

5.

 

1.

 

 

 

 

 

 

 

Using a sharp knife or a vegetable slicer, thinly slice potatoes, and place in a large bowl filled with enough cold water to cover potato slices. Drain water from potatoes and again add cold water to cover; repeat draining and adding cold water to cover one more time. Drain, then separate slices on paper towels. (Do not be concerned if potatoes begin to turn brown; this will not affect flavor or texture.)

1 tsp. dried oregano

2 Tbsp. chopped fresh rosemary

Salt

7 cups olive oil or olive oil blend (do not use extra virgin)

1-1/2 pounds unpeeled baking potatoes, scrubbed and dried

MAKES 4 – 6 SERVINGS

HERBED OLIVE OIL POTATO CHIPS

recipes

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Sunbeam 3255-33, 3254-33 user manual Frites À L’HUILE D’OLIVE ET AUX Fines Herbes, Herbed Olive OIL Potato Chips
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3255-33, 3254-33 specifications

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