French Fries Recipe: A popular deep-fried snack recipe made with potatoes that are lower in starch. McDonald’s popularised the concept of french fries, which were served as sides with burger or sandwich meals. Store-bought contains artificial preservatives for added stiffness, but homemade can achieve the same result without the use of preservatives.
Potato-based snack recipes are very popular all over the world. Even in India, it is widely used to make a variety of snacks such as pakora, fries, bajjis, and even street food manchurians. However, the most popular variations are its chips and french fries, which are known for being crisp and tasty.
Look no further if you want crispy on the outside, creamy on the inside, perfectly salted French fries. I have a homemade finger chip recipe that will rival anything the fast food chains have to offer, and you can make it in the comfort of your own home!
The process of double frying is also essential for making the perfect french fry. The first fry helps to create a barrier on the potato’s exterior and allows it to cook all the way through. The second fry gives the potato its beautiful golden colour and completes the cooking process, ensuring that you don’t end up with al dente finger chips.
Use potatoes with a high starch content for the best results. Russet potatoes, Yukon Gold potatoes, Idaho potatoes, and Maris Piper potatoes are all excellent choices for crispy yet tender french fries. Use only potatoes with a high starch content, not new potatoes.
First and foremost, I strongly advise using large, long potatoes for this recipe. This is because it has enough strength to hold shape when cut lengthwise. Second, unlike potato chips, the potatoes must be deep fried twice. The first batch would aid in the cooking of the potatoes on the inside, while the second batch would aid in the cooking of the outer layer. Finally, these chips may not retain their crispiness indefinitely and must be served immediately. If you can’t find chips or maris piper potatoes, you may have to freeze the potatoes after the first batch of deep-frying.
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French Fries Recipe Card:
French Fries Recipe
- 4 large potato (maris piper)
- cold water (for rinsing)
- oil (for frying)
- 1/2 tsp chilli powder
- 1/2 tsp salt
- Peel the potato skin first. Maris piper potatoes are recommended because they have creamy white flesh and a fluffy texture.
- 1 cm thick sticks, cut
- Rinse with ice cold water until the starch runs cleanly out.
- To remove excess moisture, pat dry with a kitchen towel.
- Deep fry in hot oil now. Make sure the oil is around 140 degrees Celsius.
- Deep fry the potatoes for 6 minutes, or until they are tender. At this point, they will not turn brown.
- Drain over a kitchen towel and allow to cool completely. If you want to freeze the potatoes, place them in a zip lock bag and freeze for up to 3 months.
- Deep fry in hot oil after they have completely cooled. Make sure the oil is at least 180 degrees Celsius.
- Fry, stirring occasionally, until golden brown and crisp.
- To remove excess oil, drain.
- now add 1/2 tsp chilli powder and 1/2 tsp salt. Combine thoroughly.
- Finally, as an evening snack, serve homemade french fries with eggless mayonnaise.
- First and foremost, avoid overstirring the potatoes, as this may cause them to break.
- Also, chop the potatoes to a consistent thickness; otherwise, the cooking time will vary.
- You can also customise the seasoning to your liking.
- Finally, when served hot and crispy, french fries recipe tastes fantastic.
Why are they called French fries?
When the river froze in the winter, the fish-deprived villagers ate fried potatoes instead. This dish is said to have been discovered by American soldiers in Belgium during World War I, and because French is the dominant language in southern Belgium, they dubbed the tasty potatoes “French” fries.
Fresh-cut potatoes are fried.
Soaking peeled, washed, and cut fries in cold water overnight removes excess potato starch, preventing fries from sticking together and maximising crispness.
Why are French fries so delicious?
The texture of these potatoes is good, and their long shape makes them ideal for cutting into fries. A raw potato would probably not taste very good if you bit into it. The oil used to fry the fries contributes significantly to their flavour. A pinch of salt enhances the flavour as well.
How do you keep crispy french fries?
What is the best method for keeping fried foods crispy? Simply set them on a cooling rack over a baking sheet. If you’re frying multiple batches, place the entire setup in a low oven to keep everything warm while you continue to fry and add to the rack.
Why aren’t my french fries crisp?
The cooking time for high-starch potatoes must be precisely calculated. If you cook them for too long, they will lose their internal moisture. The fries become greasy because there is no moisture to convert to steam pushing outward.
What’s the deal with my soggy homemade French fries?
When fries are cooked at a high temperature, the starches in them become hydrated (moisture enters), puffing them up and allowing the outer skin to crisp up. When these same fries cool, the starches secrete moisture, which seeps into the crust and makes the fries soggy and limp.
Which potato variety is best for French fries?
Russets are the best potato for making french fries. This mealy potato is high in starch and low in moisture, making it ideal for french fries. The russets don’t stop there; their high starch content results in a fluffy baked potato.
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