Crispy Potatoes with Restaurant-Style Sauce and Seasoning
This recipe uses frying potatoes cut into fingers, briefly heat-soaked in a pot of boiling water with salt and white vinegar only until the water just begins to boil again. They are then cooled in ice water, dried thoroughly, lightly fried once, and frozen. For serving, the potatoes are fried a second time until crisp, then seasoned with a mixture of salt, paprika, garlic powder, onion powder, curry, and nutmeg. A white sauce is made with butter, flour, milk, and cream cheese, then mixed with mayonnaise after being removed from the heat. Serve the potatoes hot topped with kashkaval cheese and restaurant-style sauce.
A preparation for crispy potatoes, including a sauce and seasoning mix.
Like seasoned fries with dipping sauce.
Dry the potatoes well before freezing or frying to help them stay crisp.
Ingredients
- 1 kg Frying potatoes
- 1 liter Water
- 100 ml Vinegar
- 1 tbsp Salt
- as needed Frying oil
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Curry
- a pinch Nutmeg
- 1 tbsp Butter
- 1 tbsp Flour
- 1 1/2 cups 300 ml Milk
- 2 tbsp Cream cheese
- 2 tbsp Mayonnaise
- a handful Kashkaval cheese
- as needed Ice water
Instructions
- Peel the potatoes and wash them well, then cut them on a cutting board into evenly sized fingers so they cook at the same time.
- Put 1 liter of water in a pot over the heat until it boils.
- Add 1 tablespoon of salt and 100 ml of white vinegar to the boiling water in the pot.
- Add the potato fingers to the pot when the water is boiling.
- Leave the potatoes in the pot only until the water just begins to boil again, without fully boiling them.
- Turn off the heat under the pot as soon as it begins boiling again so that the potatoes remain approximately half raw.
- Transfer the potatoes from the pot to a bowl of ice water or very cold water to stop the cooking.
- Place the potatoes in a colander and leave them until they are thoroughly dry.
- Heat the oil in a frying pan or deep-frying pot to approximately 170°C.
- Fry the potatoes in batches in the frying pan or deep-frying pot for approximately 3 minutes over low heat, until they are about 40–50% cooked without browning.
- Remove the potatoes from the frying pan or deep-frying pot and drain them well of oil.
- Place the potatoes on kitchen towels or paper towels to absorb the oil.
- Pack the potatoes into a bag, seal it, then place it in the freezer until they are well chilled and become frozen potatoes ready for final frying.
- To prepare the potato seasoning, place 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1/4 teaspoon of curry, and a pinch of nutmeg in a bowl, then mix the ingredients in the bowl.
- To prepare the white sauce, place 1 tablespoon of butter in a pot over the heat until melted.
- Add 1 tablespoon of flour to the pot over the butter and stir the ingredients until the aroma of toasted flour appears.
- Add 300 ml of milk to the pot and mix quickly so that no lumps form.
- Reduce the heat under the pot to the lowest setting.
- Add 2 tablespoons of cream cheese to the pot and mix the sauce until it thickens.
- Remove the sauce from the heat, then add 2 tablespoons of mayonnaise and mix, noting that mayonnaise must not be added over the heat.
- Heat the oil in a frying pan or deep-frying pot for the final fry until hot.
- Add the frozen potatoes to the hot oil in small batches in the frying pan or deep-frying pot.
- Leave the potatoes in the frying pan or deep-frying pot until crisp and golden.
- Place the potatoes in a bowl, sprinkle with the potato seasoning, and toss.
- Place the seasoned potatoes in the serving dish while hot.
- Sprinkle the kashkaval cheese over the hot potatoes in the serving dish.
- Pour the hot white sauce over the potatoes in the serving dish.