In the same way that they make tomato tortillas, is it possible to create french fries with a homemade recipe that is made from potatoes and tomatoes both? My idea is to create something that does not require catsup.
Is it possible to make french fries out of potatoes and tomatoes
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What you want is Kenji Lopez-Alt. Here.
Summary:
- Cut fries 1/4 inch thick to maximize crispiness
- Blanch fries with a little vinegar in the water
The vinegar preserves the potatoes' pectin and keeps them from disintegrating in the water - Briefly fry
- Freeze the fries
This opens up their internal structure and allows more crispification - Before serving, fry for the last time
Another advantage of doing fries this way is that the blanching, pre-frying, and freezing can be done in large batches in advance.
The double fry process is to make a crisper potato chip. Tests have indicated that less oil is absorbed too, so this is a general health benefit
The blanch process is mainly for mass production reasons to stop potato chips from sticking together when packed. It removes all surface starch. Cold water rinsing is all that is needed for home, small scale production
Cooling and drying the chips between steps generally makes for a better chip
The quality, and suitability of the potatoes is still probably got more to do with it than the cooking process
Interesting experiments at http://www.macheesmo.com/2010/02/the-great-baked-fry-experiment/
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Best Answer
After cooking 90% of the way, pat fries dry on paper towels and lightly brush with a mix of ingredients--tomato paste, honey, vinegar, garlic/onion powder, and salt. Finish in the oven on very high heat (450-500) until the outsides begin to brown.
If you can only use tomatoes and not paste, reduce the above ingredients in a saucepan, substituting fresh tomatoes for tomato paste. Reduce to about 1/3 volume, so that it's closer to a sauce/glaze, and use that as a coating instead.