Your fries are crispier and tastier than ever! Super crispy on the outside but deliciously soft on the inside, and what makes this dish even better is the cheese sauce that comes with it. Try it today and have it as a snack, even kids will definitely love it!
Recipe:
POTATO SECTION:
– 800g Potatoes
– Water, a little salt, cooking oil
***CHEESE SAUCE PARTS:
– 20g Cornstarch or potato starch
– 20g Butter
– 5g Wheat flour of any type
– 1/4Tsp Salt
– 1/4 Tsp Chili powder
– 100ml Unsweetened fresh milk
– 1 pinch of pepper
– 70g Cheddar Cheese
– 10g Sugar
Instruct :
Step 1
After washing and peeling the potatoes, cut off any uneven parts and then cut them into thick strips or cut them thinner if you want them crispier. In a large mixing bowl, add the potatoes, then pour cold water over them until covered and let them soak for about 30 minutes. After half an hour, drain all the water, then rinse off excess starch with cold water, straining all the water before setting aside. Place the pot on the stove over medium to medium-high heat, then add enough water to completely cover the potatoes and bring to a boil.
Step 2
After boiling, add the potatoes, then add salt and continue to cook for about 5 minutes (if the potatoes are thinly sliced, only boil for 3 minutes). Strain out all the water, then rinse the potatoes immediately with cold water to cool them quickly, then transfer them to a baking tray lined with a clean cloth to drain excess moisture. Use paper towels to pat the potatoes dry, then transfer the potatoes to a plastic bag, add cornstarch, close the bag, and shake gently until the potatoes are evenly coated. Shake off any excess flour, then transfer them to a covered container, put them in the freezer, and fry them whenever you want.
Step 3
Place a deep pan on the stove over medium-high heat, then melt the unsalted butter, add the flour and stir-fry for a few minutes. Add the sriracha sauce and milk, then stir well and add the cheese a little at a time, stirring well after each addition until melted. Place the pot on the stove over low heat, then preheat the oil and start adding the potatoes in batches. Let them cook for about 3 minutes, then take them out and let them cool for a while before adding them to the boiling oil again for another 3 to 4 minutes over low heat. Remove the crispy potatoes, then transfer them to a wire rack to drain any excess oil and leave to cool. Serve with cheese sauce and enjoy!
