Today I will show you how to cook the home-made french fries, one of the most popular side dishes or which can be consumed as such. Of course, the handiest option is to buy it frozen, precooked potatoes french fries from the store. This we only fry directly into the oil. I use this option when I do not want to waste much cooking time.
Contents
What potatoes do we use from french fries?
The best potatoes that are suitable for frying are those with high starch content. No matter what kind of potatoes you buy (King Edward, Russett, Maris Piper …..). It’s important to be white or brown potatoes and bigger.
I usually prepare 3-4 potatoes per person. I do not do more because I do not like potatoes reheated the next day.
Preparing Potatoes for French Fries
Clean the peeled potatoes, then cut off some thicker sticks.
If they are cut too thin, they will be crisp in their entirety. But if they are cut thicker, they will be crisp just outside and inside will be soft and fluffy.
Then wash the potatoes in cold water several times until the water is clear.
The most important part is the drying of the potatoes. After washing the potatoes, I put them in a kitchen towel or paper towel. I wipe them off when the potatoes are perfectly dried.
That’s because otherwise the potatoes will not be fried but will boil. And because the potato water in contact with the hot oil will splash into the whole kitchen, including us.
Frying Potatoes
In a deeper bowl or in the fryer, put the oil to warm to medium or 180 degrees and wait until the oil gets hot.
If we put the potatoes too fast, before the oil gets stuck. They will not be fried instantly and will start to absorb the oil. And if we put the temperature too high, the potatoes will quickly fry outside and inside will remain cruel.
Potato roasting is done in two stages. The first will be at the average temperature of about 3-5 minutes, during which the potatoes will be made fluffy inside. Then we increase the temperature to a maximum of 240 degrees and fry for about 2 minutes, until what the potatoes will be golden and crisp outside.
Now we can remove the potatoes in a pot in which we put a tissue paper to absorb excess oil. Season with sea salt, which, besides tasting potatoes, will also absorb the oil from the potato.
I recommend that you do not cover the potato pots until they have cooled slightly. Otherwise, they will soften from the steam and will not remain crisp on the outside.
Serve as hot as a side dish next to steaks like here, or as such with different sauces (mayonnaise, sweet-spicy sauce, garlic sauce, …).
Ingredients
I used the following figures:
- potatoes 3-4 / persons
- 500 ml sunflower oil
- 1/2 teaspoon sea salt
Tips
The most important recommendations for perfect fries are:
- potatoes should be thoroughly dried before roasting
- the oil is very hot before you put the potatoes
- o not cover potatoes as they are hot.
A breakfast idea: in a frying pan with a little oil put a serving of fries, pour over two eggs battered and seasoned with salt and pepper, and then scrambling on them a little cheddar cheese.
Good appetite!
French Fries-Deep Fried Potatoes Recipe
Ingredients
- 8 pieces potatoes medium size
- 500 ml sunflower oil
- 1/2 teaspoon sea salt
Instructions
- Clean the peeled potatoes, then cut off some thicker sticks. Then wash the potatoes in cold water several times until the water is clear.
- After washing the potatoes, I put them in a kitchen towel or paper towel and I wipe them off when the potatoes are perfectly dried.
- In a deeper bowl or in the fryer, put the oil to warm to medium or 180 degrees and wait until the oil gets hot.
- Potato roasting is done in two stages, the first will be at the average temperature of about 3-5 minutes, during which the potatoes will be made fluffy inside, then we increase the temperature to a maximum of 240 degrees and fry for about 2 minutes, until what the potatoes will be golden and crisp outside.
- Now we can remove the potatoes in a pot in which we put a tissue paper to absorb excess oil and season with sea salt, which, besides tasting potatoes, will also absorb the oil from the potato.
