French fries

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French Potato Ingredients

1. Pork 1.5 kg
2. Potato 1 kg
3. Cheese (hard) 300-350 gr
4. Onions 3-4 heads
5. Garlic 1-2 heads
6. Vegetable oil 70-100 grams
7. Mayonnaise to taste
8. Salt, spices for meat to taste

• Main Ingredients: Pork, Potato
• Serving 4 servings
• World CuisineFrench Cuisine

Inventory:

Deep bowl, Meat hammer, Garlic, Large grater, Cutting tool, Oven

French fries:

Step one: prepare the meat.

We thoroughly wash the pork under running water in medium slices and each piece individually well beat off with a hammer. The task of this beating is not to turn the meat into minced meat, on the contrary, each piece must be evenly pierced over its entire surface.

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Step 2: prepare the rest of the ingredients.

After we beat off the chops, we transfer them to a deep bowl. At the garlic press we press the cloves of garlic previously peeled from the husk and evenly grease the chops with the garlic. We also salt them to taste and pepper. It is important not to go too far with either one or the other. Then mix it all carefully and leave to marinate for 15-20 minutes. While our meat is pickled, turn on the electric oven.

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Step 3: continue to prepare the ingredients.

We clean the onion from the husk and try to cut it into thin rings. I do not argue, an unpleasant procedure, tears, but it is important to remember the ultimate goal of this whole undertaking. After we chop the onions, we take up the potatoes, peel, wash and cut into thin half rings too. Rub the cheese on a coarse grater.

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Step 4: bake chops.

Pour some vegetable oil on a baking sheet, evenly distribute it over the entire surface of the baking sheet and put all our chops on it. We try to distribute them so that small gaps remain between them. We send the pan back to the oven for 15-20 minutes. After this time, we take out the baking sheet from the oven and transfer the chops to a clean dish.

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Step 5: the final cooking step.

After chops, clean, wash and grease again with vegetable oil. Next we follow the exact instruction. Put a little chopped onion on a baking sheet (maximum two handfuls), evenly distribute it over the entire surface. Next, put the chops on the onion, and on top of them is half the remaining onion. Salt, pepper. We take mayonnaise and in small doses evenly “drip” it on top onto the onion. Then spread half the chopped potatoes. We also “drip” it with mayonnaise. Then onions again, then 1/3 of the grated cheese, the remaining potatoes and the remaining cheese. Cheese is “dug” with mayonnaise and to the sounds of French fanfare we send a baking sheet to the maximum preheated oven, where we bake for 30-40 minutes.

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Step 6: serve to the table.

After 40 minutes of baking in the oven, our French potatoes are ready. With a spatula, cut into portions, transfer to plates and serve. Enjoy your meal!

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Recipe Tips:

- - I recommend taking crumb as meat. It is much easier to pierce with a hammer and it has a richer taste.

- - potatoes should be selected from last year's crop. Young potatoes are not suitable.

- - It is advisable to take mayonnaise in a package with a dispenser. This will help you when “dripping” it onto a dish.

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