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1 very large Russet potato. Peeled.
1 heaping TBLSP of minced onion
paprika
parsley, finely chopped
salt and pepper.
vegetable oil
The amount of spices is up to you. Just use your good judgement. But not too much pepper.
Heat a very large frying pan over medium heat while slicing potato.
Slice the peeled Russet in half , length-wise.
Now slice each halves into aprox .6 cm (thinner than a cigarette) see photo.
pour enough veg oil into pan about 6.cm deep.
Your oil should now be very, very hot.
toss the sliced potato into hot oil. BE CAREFUL !!!
Your goal here is to have only one layer of potato.
Watch carefully and when the first side is fully golden brown flip the potatoes over to do the other side. Note: the golden brown develops a fantastic flavor.
When most of the potatoes are a nice golden brown, drain off all oil. ONCE AGAIN, BE CAREFUL !!
Immediately toss in the minced onion, parsley, paprika, salt and pepper. Turn down heat to low. And stir, stir, stir. Maybe one minute. At this stage onion can burn easily so be careful.
Serve immediately.
This goes extremely well with almost any meat or fish.
Enjoy
Once again I'll try this. I fancy myself as a reasonable cook and I can do some good stuff when I put my mind to it. But fries - or chips as we call them here.. ("Chups" in New Zealand) I have never been able to get right. I know it's a total cop out but the ones I can buy already cooked and frozen are just so good I don't bother.