Everyone loves fries, but few love the side effect of eating a lot of fries – that pot belly! We can make them healthier by reducing almost 90% of the fat in normal fries but still maintain the same tasty flavour everyone loves.
COST OF INGREDIENTS: 300/-
FEEDS: FAMILY OF 4
|INGREDIENT||AMOUNT||PRICE AT MBOGA MASTERS|
|Potatoes||2kg||50/- per KG|
|Sea salt/ Natural Himalayan salt||90/- per jar|
|Tomatoes||3 large ones||80/- per KG|
|Onions||2 large ones||90/- per KG|
|Lime Juice||1/3 teaspoon||200/- per kg (Approx 7/- each)|
|Cayenne Pepper and Paprika||1/4 teaspoon each||N/A|
|Coconut/ Olive Oil||N/A|
*N/A = Not YET available at Mboga Masters
- Using a soft brush, thoroughly clean the potatoes. DO NOT peel them, all the flavor and a lot of nutrition is in the skin.
- Chop the potatoes into wedges
- Run them through cold tap water for about 3-5 minutes, to remove excess starch so that you can get crisp fries
- Add a teaspoon of sea/natural salt to the water, freshly cracked black pepper and bring to a simmer. (The salt makes the water boil faster as it reduces its boiling point by almost half.) Add the paprika and cayenne pepper.
- Drop the potatoes and blanch them until they are slightly undercooked, you do not want to cook them all the way – this will take about 7 minutes.
- After boiling them, drain them and then saute them in a wide pan, with coconut/olive oil and a touch of unsalted butter. Make sure you do not overcrowd the pan: Cook in batches if cooking large quantities
- Taste one to see if well cooked and also to check for seasoning, adjust if need be.
While the potatoes are resting, add chopped tomatoe, chopped red onion, chopped dania/cilantro stalks, a little squeeze of fresh lime/lemon juice and crush the avocado into the mixture, season with salt and pepper.
Enjoy as is or as a side dish to nyama choma, works really well with roast meat.