Shoestring Potato Fries
- Weight: 1kg per pack
- Vegetarian (Suitable for Ovo-Lacto vegetarians)
- Delicious, finely cut French fries for the deep fryer
- Premium quality with full potato taste
- Ideal as a side dish or snack.
- Product ships frozen and will arrive frozen or partially thawed
Meat and Potatoes surely go well together, especially with a thin, crispy, salty, and peppery Shoestring Fries. Agrarfrost’s Shoestring Fries are extra long, golden brown, and crispy with a fine potato taste. It features a unique cut that provides for an exceptionally crunch taste experience.
Agrarfrost only uses the best potatoes from local cultivation. For nearly 50 years, Agrarfrost has been a hallmark of excellent quality and is one of the most popular French fries brands in Germany.
At Agrarfrost, everything comes from a single source - from seed breeding, potato growing, and harvesting to the delivery of the finished product, we monitor the entire production process.
Agrarfrost products are manufactured using top-quality vegetable oils. All of their products and ingredients are naturally subject to permanent quality control.
When cooking in a fryer, keep the temperature at a maximum of 175°C. When applying ‘two-step frying’, do the first step (pre frying) at 160°C. Do not overfill the frying basket. Only fill your basket halfway. Do not fill the basket above the oil level. Always cook until a light golden yellow color. Put the fries on an absorbent paper after it’s cooked. Season French Fries after frying, never before or during cooking.
Deep frying / Air frying / Baking
SAFE HANDLING INSTRUCTIONS:
Put the opened packaging immediately back into the freezer. Once defrosted do not refreeze.
Shoe String Fries with Rosemary by The Happy Foodie
- 500gm Shoestring Fries
- 1 l sunflower oil
- 5 sprigs of rosemary, leaves stripped from the stalks
- Plenty of salt and black pepper
- Place the oil in a large saucepan over high heat – the level of the oil should be no more than one-quarter of the way up the pan. When the fat is very hot (you can gauge this by dropping in a few strands – when they bubble like mad and turn golden within 20 seconds it is hot enough), grab a small handful and untangle it to loosen the strands. You want a clump that isn’t too packed together so that when the strands fry they form a messy bundle and end up as a ledge in the hot oil. This makes it easy to flip over. Drop them carefully into the oil and cook for about 90 seconds until golden. Flip with the help of tongs or two forks and do the same on the other side.
- Once golden, remove with a slotted spoon and drain on kitchen paper. Repeat until all the fries are cooked. It’s important to wait a few minutes before you repeat the process, though, as the fat needs to heat up again.
- Finish by frying the rosemary leaves for 20 seconds and then removing with a slotted spoon.
- Toss the fries with salt, pepper, and the rosemary leaves before serving.