When I fry potatoes with only a small amount of oil, one side gets brown but the other side stays yellow.
How can I make my fried potatoes with a reduced amount of oil but get them to be uniformly fried?
My problem is turning the potatoes over after they are fried on one side. Is there a simpler way, which will consume less oil without burning the potatoes?
Best Answer
French fried potatoes (or as the British say, chips) are a deep fried food. In fact, the US term "to french fry" orignally simply meant to deep fry, although simply "french fry" has now come to mean the dish of french fried potatoes.
As such, they inherently are not a low fat or small-oil-volume food.
If you are asking how you can create these with less volume of oil than required for deep frying, the answer is simply: you cannot. There are appliances that claim to "air fry" but I am skeptical of their outcomes.
You can make alternate dishes, which may be very similar, but they will be different. Oven fries are one close alternative--here is a recipe from Tyler Florence of the food network.
You can minimize the amount of oil that penetrates the actual fries by cooking them properly:
With proper technique, only a small amount of oil from the deep frying will actually remain in the final product.