Inspired by the New York Times<\/p>\n
\u2705 Ingredients:
\n500 g (about 1 lb) potatoes<\/p>\n
\u00bd tsp salt<\/p>\n
\u00bc tsp black pepper<\/p>\n
20 g (about 2 tbsp) fresh cilantro, finely chopped<\/p>\n
100 g (about 1 cup) shredded mozzarella<\/p>\n
2 cups crushed cornflakes<\/p>\n
Cooking oil (for frying)<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73 Instructions:<\/p>\n
<\/p>\n
SEE NEXT PAGE<\/p>\n
1. Prepare the Potatoes
\nPeel and slice the potatoes into thin, even pieces.<\/p>\n
Soak them in cold water for 30 minutes to remove excess starch.<\/p>\n
Drain and dry thoroughly with a clean towel.<\/p>\n
2. Seasoning
\nIn a large bowl, mix together the salt, pepper, and chopped cilantro.<\/p>\n
Add the dried potato slices and toss to coat evenly.<\/p>\n
3. Cheese Coating
\nAdd the shredded mozzarella to the seasoned potatoes and mix well.<\/p>\n
Coat each slice with crushed cornflakes, pressing gently to help them stick.<\/p>\n
4. Frying
\nHeat oil to 180\u00b0C (350\u00b0F) in a deep fryer or large skillet.<\/p>\n
Fry the potatoes in small batches until golden and crispy (about 7 minutes).<\/p>\n
Drain on paper towels.<\/p>\n
\ud83c\udf7d\ufe0f Serving Suggestions:
\nServe hot with your favorite dipping sauce (barbecue, ketchup, aioli, etc.).<\/p>\n
\ud83d\udca1 Tips & Variations:
\nDrying the potatoes well = extra crispiness.<\/p>\n
Try using cheddar, gouda, or parmesan for a different flavor.<\/p>\n
Add chili flakes if you like it spicy.<\/p>\n
For a shortcut: use frozen fries, just adjust the cooking time.<\/p>\n
For a healthier version: bake in the oven at 220\u00b0C (425\u00b0F) for 20\u201325 minutes, flipping halfway through.<\/p>\n
\u2753 FAQ:
\nCan I use frozen fries?
\nYes, just adjust the cooking time as needed.<\/p>\n
Can I bake instead of fry?
\nYes! Bake at 220\u00b0C (425\u00b0F) for 20\u201325 minutes. They\u2019ll be slightly less crispy than fried.<\/p>\n
How do I store leftovers?
\nKeep them in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.<\/p>\n
Don\u2019t like cilantro?
\nSwap it for parsley, thyme, or rosemary\u2014your call!<\/p>\n
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