Ralu's special fries


This is a quick way to prepare a light version of  "fries" that is very popular in my house! You get the flavor and crispiness of fries without the heavy feeling. Serve them with tarator sauce (recipe here) or with anything else, they go with everything (or almost)!

 - red potatoes (preferably)/white potatoes
 - 2-3 Tablespoons vegetable oil (I used canola)
 - salt and pepper

I prefer red potatoes for this method of preparation as they stay firmer than the white ones after cooking, but if you have white ones on hand (like I did), you can use those too. If using red potatoes, wash them well and, keeping the skin on, dice them (if you're using white potatoes - peel them first). Bring a large pot of water to a rapid boil and drop the potatoes carefully so as not to splash your skin (I use a slotted spoon). Blanch the potatoes for about 4-5 minutes, until almost cooked. Drain the potatoes. Heat the oil in a non-stick pan and add the potatoes, give them a good grind of salt and pepper and stir very gently to coat them with the oil slightly. Let the potatoes cook without stirring too often, you want them to make a crust. When you notice the crust on the bottom side of the potatoes, flip them gently and let them get crispy on the other side as well. 
What I like about this method is the fact that the entire process does not take longer than 20-25 minutes and there is not much work to be done. And while the potatoes are getting crispy, you can prepare a salad, I really recommend the tomato and garlic salad (slice the tomatoes and 1-2 garlic cloves, add sea salt and evoo). Enjoy!


Tomato and garlic salad: slice the tomatoes and the garlic, add sea salt and evoo.

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