Fried Potatoes Algerian Style by Farid Zadi

The host for the 18th edition of Is My Blog Burning? is At Our Table.

The current edition's theme is "Summer's Flying, Let's Get Frying!"

I submit Algerian fried potatoes. Fries cut into sticks are also popular in Algeria. But the disk cut fries have their own appeal.

In the photo to above you will see how they puff up when cooked, creating a thin crispy top.

Ingredients:

Potatoes
Oil
Salt
Spices of your choice.

Method:

1) Wash, peel and slice potatoes into 1/4" slices. Rinse under cool water and pat dry.

2) Heat about 2" of oil in a skillet over medium heat.

3) The potatoes should not color during the first frying. Cook until tender. Remove from the skillet and let them cool for about 30 minutes.

4) The second frying is done in smaller batches over high heat. The potatoes will puff up and become very crispy. Remove from heat when they take on a golden brown color.

Sprinkle with salt and your choice of spices. You can use cumin, paprika, cayenne pepper or even fresh herbs such as flat leaf parsley, fenugreek leaf, or coriander leaf. Serve with mayonnaise and harissa if desired.

In Algeria potatoes are even served with tajines.

 

Comments

[Indira]

Farid,they look absolutely mouth watering.

Sometimes, during cold winter months, I prepare these round potato chips at home here. I always sprinkle some salt and paprika, just like how they do back at home in India.

[joey]

These look really yummy! Twice fried potatoes always turn out better no? :-)

[Farid Zadi]

Lisa, of course you can link to this blog. Thank you very much for you kind words.

[Lisa]

wow this blog is a revelation. May I link you?