French fries, also known as fries or chips

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French fries, also known as fries or chips

French fries, called chips in the U.K. and Australia, are a popular snack and side dish worldwide. Fast food chains and fancy restaurants serve these golden, crispy potatoes. Here’s how to create excellent French fries at home, whether you want them thin and crispy, thick and soft, or somewhere in between.

1. Selecting Potatoes

Best French Fry Potatoes:

  • Russet potatoes, often known as Idaho potatoes, are the most popular for French fries due to their high starch and low moisture. These fries are crunchy outside and fluffy inside.
  • Yukon Gold Potatoes: The waxy texture and golden colour make these perfect for creamier interiors.

2. Potato Cutting

How to Cut:

  • Thin fries: Cut the potato lengthwise into 1/4-inch slices, then thin strips.
  • Cut the potato lengthwise into 1/2-inch slices, then cut each slice into thicker strips for thick fries (steak fries).
  • Cut the potato in half lengthwise and cut each half into 3-4 wedges.
  • Tips: Cut fries evenly to cook them evenly.

3. Soaking Potatoes

Why Soak?

  • Soaking cut potatoes in cold water for 30 minutes or overnight eliminates starch, preventing fries from sticking and promoting crispiness.

How to Soak:

  • Put chopped potatoes in a big dish of cold water. A spoonful of vinegar in the water helps preserve potato color. Drain and pat potatoes dry with a clean towel or paper towels after soaking.

4. Fry potatoes

Fry twice:

  • First Fry (Blanching): Heat peanut, canola, or vegetable oil to 325°F in a deep fryer or heavy-bottomed saucepan. Fry potatoes in batches for 3-5 minutes until pale and tender. Browning is premature. Remove fries and drain on paper towels. This procedure cooks fries inside without browning them.
  • Second Fry (Crisping): Heat oil to 375°F (190°C). Refry blanched potatoes in batches for 2-3 minutes until golden brown and crispy. Remove from oil and drain on fresh paper towels.
  • Overcrowding the fryer lowers oil temperature and makes fries mushy.

5. Seasoning Fries

  • Classic Seasoning: Salt the fries to taste while they’re heated. Even coverage is best with kosher or sea salt.

Variations in flavour

  • Grated Parmesan cheese, minced garlic, and chopped parsley should be mixed with heated fries.
  • To make truffle fries, drizzle truffle oil over them and add Parmesan and parsley.
  • Cajun Fries: Mix fries with paprika, cayenne pepper, garlic powder, onion powder, and thyme.
  • Melt shredded cheese on fries beneath the grill. Add bacon or jalapeños for additional flavour.

6. Serving Ideas

  • French fries can be a side or main dish and are quite adaptable. Some popular ways to enjoy them:
  • Fries go well with any burger.
  • Poutine is a Canadian dish of fries with cheese curds and gravy.
  • Add chili, cheese, sour cream, and green onions to fries for a substantial meal.
  • Serve fries with ketchup, mayonnaise, aioli, or your favourite dipping sauces.

7. Success Tips

  • Fresh Oil: Fries taste stale with old oil. Always cook in fresh oil.
  • Temperature Control: Maintain oil temperature with a thermometer. This ensures crispy fries.
  • Don’t skip the soak: Soaking potatoes removes starch and makes them crispy.
  • Fries are delicious right out of the fryer. Keep them heated in a single layer on a baking sheet in a low oven (200°F/95°C) until ready to serve.

Conclusion

  • Making French fries at home takes time, but the results are worth it. Follow these instructions to make crispy, fluffy, flavorful fries. French fries are widely adored and may be customized to suit any taste, whether with a sprinkle of salt or with toppings.

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