コンソメポテトの作り方｜切って揚げるだけで簡単！サクサク食感がやみつき間違いなし！一度食べたら止まらない旨さ！-How to make Consommé Potatoes-【料理研究家ゆかり】

コンソメポテトの作り方｜切って揚げるだけで簡単！サクサク食感がやみつき間違いなし！一度食べたら止まらない旨さ！-How to make Consommé Potatoes-【料理研究家ゆかり】

Today I made consommé potatoes. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make consommé potatoes. This time, I would like to make delicious French fries with a crispy surface and moist inside. This time, I would like to use this kind of potato cutter, which is a kitchen utensil that makes waves like this, to make jagged potatoes. The potato itself can be made without this item, which we will show you later. There are some points in the process of making it, so please enjoy it to the end. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Potatoes, rice flour, garlic, consommé granulated, sugar, salt, dried parsley, fried oil, this time we will use these ingredients. First of all, potatoes. The variety of potato used in this project is make-in. And then the rest of the potatoes will be covered with rice flour this time and deep fried. Then the surface will be crispy and very tasty. If you do not have rice flour, you can substitute potato starch here. And furthermore, this time we will fry the garlic together. This way, the garlic will give the potatoes a garlicky flavor and make them more delicious consommé potatoes. For seasoning, we will be using three ingredients: consommé granules, sugar, and salt. Adding a little sugar gives it a rich and delicious finish. If you don’t like it, try seasoning it with just consommé and salt. I will make it as soon as possible. Easy recipes at home I will make it as soon as possible. First of all, peel the potatoes. Make-in has a smooth surface, so it is easy to peel. If you prefer the skin on, you can do it with the skin on. In that case, be sure to wash the peel thoroughly before use. Also, if there are any sprouts, be sure to remove them. Peel them like this. Now peel the rest in the same way. And this time we want to make the surface of the potatoes jagged, so here is a cooking tool like this, have you seen it? This is a potato cutter with a serrated blade like this. I would like to cut potatoes here. If you don’t have something like this, you can cut them with a normal knife. Now, I’m going to cut it about a little less than 1cm wide. When cutting, please be very careful not to injure your hands. When cutting, cut straight down like this. Be very careful just to avoid really injuring your hands. The thickness is roughly about this. When you cut it with a knife, try to cut it roughly a little less than 1 cm wide. Then put the cut potatoes in a bowl of water and put them in the bowl. It looks like this. Now I will cut the rest in the same way. Slice the potatoes like this. Then leave this one in water for 10 minutes. This will help to release the starch from the potatoes and make them crispy. Then you’ve got garlic. Going to use this one with the skin, but once we’ve done that, we’re going to crush the garlic with the belly of the knife. Just a light crushing is OK. Just be careful not to injure your hands at this point. The garlic is now ready. If you crush the garlic in this way, the aroma of the garlic will be transferred to the oil and it will be very fragrant. 10 minutes have passed. Then turn off the water once firmly. And once drained, wipe off the water with paper. Wipe off thoroughly like this. Then prepare a plastic bag. Open the mouth and put the potatoes in this first. Then put the rice flour in this. And then close the mouth with air and shake it. Now blend the rice flour all over. If it blends in like this, it is OK. Easy recipes at home Then pour oil into the frying pan. From there, put roughly 1 cm to 1.5 cm of oil. Then put it on the fire. Medium heat. Continue to heat oil to about 160°. Now it is about 160°. It is OK if fine bubbles come out when you put the chopsticks in. Then I put in the potatoes. Be careful not to burn yourself. If you can’t get it all in, fry it in two batches. Once it’s in, add the garlic afterwards. And going to fry them like this for about 7 minutes first. The temperature is kept at 160° and fried. But after adding potatoes, the temperature drops a bit, so fry while adjusting the heat level. Fry the potatoes so that they do not overlap as much as possible. It has now been 7 minutes. The surface is crispy like this. Then I turn it over once. This time the whole thing was already in the oil, so I’m flipping it over now, but if the potatoes start to rise to the surface, fry them while flipping. They are getting pretty crispy already. Now you can take them out when they are a nice deep fried color and the surface is crispy. Garlic can be fried with the skin on like this so that it will not burn and will continue to fry together until the end. Maybe from around here? When it reaches a nice fried color like this, take it out. The more browned they get, the quicker they burn, so just be careful not to burn them. When all the ingredients have reached a good frying color, it is OK to turn off the heat. Remove this one. It was fried like this deliciously. It’s very crispy. Then this one is going to drain off the oil once for about 3 minutes. Now let’s season it. First, put the consommé, sugar, and salt in a bowl. Now mix gently once. Also, going to add the greased potatoes here. Can add garlic as well. Then, make sure the whole mixture is thoroughly tossed like this. If it blends in like this, it is OK. Now I want to put it on a plate and sprinkle parsley at the end. Easy recipes at home Now the consommé potatoes are ready. This is how it turned out. Finally, I sprinkled parsley on top. The surface is crispy and the inside is moist. It’s done. Now, I would like to eat. Excuse me for grabbing. Let’s eat. The surface is crispy. Delicious. Very tasty with a moist finish inside. And the consommé taste is perfect. Easy recipes at home
Please subscribe to my channel It was finished deliciously today. This is the key to consommé potatoes this time. First of all, the variety of potatoes, this time I used make-in. I think it’s easier to make Make-in because the surface is smooth and there are fewer potato sprouts. And about the way to cut them, try to cut them so that they are roughly a little less than 1 cm wide in thickness. This time I used a potato cutter, a cooking tool with jagged teeth. Can buy them online, but if you don’t have them on hand and want to make them right away, you can just slice them up with a normal knife. In this case, please make sure that the thickness of the slices is about 1cm or less. And this time I fried the garlic together. This way, the garlic also adds an aroma to the dish and makes it very savory and delicious. Be sure to use this one with the skin. And even more, crushing the skin will make it tastier because the garlic extract will be released. If you put the garlic in with the skin removed, it will burn easily, so be sure to fry them together with the skin on. And this time I dust the surface with rice flour. The rice flour makes it very crispy. If you do not have this, you can substitute potato starch. However, potato starch tends to make the potatoes stick to each other during frying, so it would be easier if you don’t fry them too tightly. And when you fry them, fry them slowly at a temperature of about 160°. The proper frying time depends on the size and thickness of the potatoes and also how long they are fried together. So please keep an eye on the situation here and fry them as you go. I would suggest that you fry it for at least 6 to 7 minutes. If the heat is too high, only the surface will start to brown early, so be careful not to raise the temperature too high. And finally, I flipped them over and fried them quickly, but at this point, try to increase the heat a little bit. This will help the surface to become more crispy. And as for the seasoning, this time I used consommé potatoes, so I seasoned it with granulated consommé, sugar, and salt. The seasoning here can be done as you like. I think salt, nori salt, and black pepper would also be delicious. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made consommé potatoes. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、コンソメポテトの作り方をご紹介します。切って揚げるだけ簡単！サクサク食感がやみつきになります。一度食べたら止まらない旨さです。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I’ll show you how to make consommé potatoes. It’s easy, just cut and fry! You’ll be addicted to the crispy texture. Once you try it, you won’t be able to stop. It’s so delicious, so please give it a try.

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【材料】（2人分）
・じゃがいも 3個
・米粉 大さじ2（片栗粉で代用OK）
・ニンニク 3片
・顆粒コンソメ 小さじ1/2
・砂糖 小さじ1/4
・塩 ひとつまみ
・乾燥パセリ 適量
・揚げ油 適量

【ingredients】
・3 Potatoes
・2 tbsp Rice flour
・3 cloves Garlic
・1/2 tsp Granulated consomme
・1/4 tsp Sugar
・pinch Salt
・Dry Parsley
・Frying oil

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