Crispy French fries are an irresistible indulgence cherished for their satisfying crunch and savory flavor. The hallmark of a perfect French fry lies in its crispy exterior, achieved through a delicate balance of starch and oil. When expertly prepared, each bite offers a symphony of textures, from the initial crunch to the soft, fluffy interior. The taste is reminiscent of comfort and nostalgia, evoking memories of shared moments at diners, fast-food joints, or homemade family dinners.
One of the beauties of French fries lies in their versatility, with countless variations to suit every palate. Traditional thin-cut fries boast a classic appeal, while thicker steak fries offer a heartier bite. Seasoning options range from simple salt to gourmet blends featuring herbs, spices, or even truffle oil for a touch of luxury. Additionally, there are alternatives for those seeking healthier options, such as baked or air-fried versions that still deliver on crispiness without the excess oil. Whether served alongside a juicy burger, paired with a creamy dip, or enjoyed on their own, French fries adapt to any culinary occasion with ease.
The enduring popularity of crispy French fries transcends cultural boundaries and spans generations. Their universal appeal lies in their ability to deliver instant gratification and evoke a sense of indulgence. Whether it’s the communal joy of sharing a basket of fries with friends, the nostalgic pleasure of enjoying them at a summer fair, or the simple comfort of a solo indulgence, French fries hold a special place in the hearts—and taste buds—of people around the world. In essence, crispy French fries are more than just a side dish; they’re a culinary icon that embodies the timeless pursuit of simple, satisfying pleasures.
Method To Make Crispy Fries: In this French fried recipe method, cut potatoes are kept in cold water for 30 minutes. They are then drained and towel dried before getting fried twice.
Both of these steps are invaluable in creating the perfect fry. While they take a bit of work, these homemade French fries are crisp from the outside, soft & tender from inside, just the way the French fries should be.
The process of soaking the potatoes removes excess starch from the spuds, meaning they can crisp up beautifully and keep from sticking together. Towel drying removes the excess water, which can sputter and snap when you add the potatoes to the oil.
The process of double frying is also important to creating the perfect French fry. The first fry helps to create a barrier on the exterior of the potato, as well as gives it time to cook all the way through.
The second fry gives the potato that gorgeous golden hue and completes the cooking process so you don’t end up with al dente finger chips.
For best results, use potatoes that have a high starch content. Russet potatoes, Yukon Gold potatoes, Idaho potatoes and Maris Piper are all good choices to make crispy yet tender French fries. Do not use new potatoes or potatoes having less starch.
This finger chips recipe can also be a Navratri Fasting Recipe if you use food grade and edible rock salt (sendha namak) instead of regular table salt.
“There’s nothing like hot, crispy French fries.”
Crispy French Fries
Ingredients
- 500g floury potatoes
- 2 tbsp white vinegar
- 3½ cups cold water
- 1 tbsp cooking salt/kosher salt
- ½ liter vegetable oil
Instructions
1. Cut:
- Peel the potatoes. Then slice the potato in slices having 1 cm thickness. Before slicing, you can remove the top and bottom part of the potato to get a square or rectangle shaped potato.
- Then begin to cut them in sticks having 1 cm width.
2. Rinse:
- Rinse these potato sticks for a couple of times in water to get rid of the extra starch.
3. Soaking Potatoes:
- In a bowl take 3.5 cups cold water and place the potatoes in it. Keep this bowl outside or in the refrigerator for 30 minutes to 45 minutes. In a hot and humid climate keep the bowl in the fridge.
- After 30 minutes or 45 minutes, drain the potatoes in a colander.
4. Rinsing And Drying Potato Sticks:
- Rinse the potatoes in clean fresh water using a colander or mesh strainer. Drain all the water.
- Then place them on clean kitchen cotton napkin.
- Fold the napkin above and press, pat and dry the potatoes. The potatoes have to be completely dried before you begin to fry them.
5. First Frying:
- Heat oil in a wok/pan over medium-low or medium heat. For a heavy pan, keep medium heat and for a less heavy pan, use a medium-low heat. The oil should have a temperature of 135 degrees Celsius (275 degrees Fahrenheit).
- Now, working in batches, add the potatoes to the oil. Do not overcrowd the wok/pan with the potatoes. The oil will sizzle and bubble less when you fry the potatoes at this temperature.
- Stir at intervals while frying them for uniform cooking.
- Fry/blanch in oil for about 3 minutes or until the potatoes are cooked, but not brown from outside. They should just get a crust from outside without any major color change. Light browning of the edges is fine. Remove with a slotted spoon.
- Place the half fried potatoes on paper kitchen towels. Stack 3 to 4 paper towels. Press some paper towels from top also to absorb extra oil. Let the half fried potatoes cool down at room temperature.
- Note that after removing this batch, you can fry the second batch of potatoes. By the time you fry the second batch of the potatoes, the first batch will cool down. So even though you have to fry twice, you’re using the same batch of oil all the way through.
6. Second Frying:
- Now increase the heat to a medium-high or high. Again here for a heavy pan, use a high heat and for a less heavy pan, use medium-high heat. The oil should be hot on medium-high to high heat having a temperature of 180 to 185 degrees Celsius (356 to 365 degrees Fahrenheit).
- Add the first batch of once-fried potatoes to the hot oil. The oil will sizzle and bubble quickly and as soon as you add the potatoes.
- Stir often while the potatoes fry to cook them evenly. Fry French fries for 3 minutes or until crisp and golden. The edges should become golden. Remove with a slotted spoon.
- Place French fries on paper tissues again to remove the extra oil.
7. Making Air Fried French Fries:
- After drying them thoroughly, mix and coat the potato sticks with 2 tablespoons oil. Take a batch and line the sticks evenly in the air-fryer basket. You can also line the potatoes on a parchment paper in the basket.
- Before air-frying, preheat the air-fryer at 180 degrees Celsius (356 degrees Fahrenheit) for 5 to 6 minutes.
- Place the air-fryer basket with the potato sticks in the air-fryer. Air-fry for about a total time of 10 to 12 minutes.
- Half way through after about 5 to 6 minutes, shake the basket or turn over each fry with tongs or a spoon. Air fry again for 5 to 6 minutes until golden.
- Remove the air-fried fries in a bowl. Work in batches this way and make air-fryer French fries.
8. Serving Suggestions:
- Serve these homemade French fries hot with any dip or sauce of your choice.
- Tomato ketchup and Cilantro Chutney are our favorite dips to go with French fries. We also like to serve with some Eggless Mayonnaise.
Crispy French Fries
