Mici cu Cartofi Prăjiți
The terrace plate: mici and fries together, the way most Romanians actually eat them at a summer outdoor restaurant. The fries are cut thick, fried until golden
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Cooking tools:
- Deep-fry thermometer
- Griddle
- Cast iron skillet
- Pot
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Kitchen towel
- Slotted spoon
- Cooling rack
- Stove
- Serving platter
- Plate
Ingredients
- 8 mici (store-bought or homemade, see mici-la-gratar recipe)
- 600g floury potatoes (e.g., Russet or Maris Piper)
- Sunflower oil for frying
- 1 tsp coarse salt
- Romanian muștar (sharp mustard) to serve
- Sliced white bread to serve
- Fresh tomato slices (optional)
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