French Fries
French fries, also referred to as just fries or chips, are disputedly French or Belgian deep-fried potatoes that are batonnet or julienne cut.
In order to make them, potatoes are sliced into uniform strips, dried, and then fried—typically in a deep fryer.
Air fryers are tiny convection ovens designed for frying potatoes; pre-cut, blanched, and frozen russet potatoes are frequently used and occasionally cooked in a standard or convection oven.
History of French fries
It’s unclear where French fries came from. One story claims that they originated in France, where street vendors most likely offered them as snacks.
Belgium has been mentioned as the birthplace in more recent years, nevertheless. There is also disagreement over the name’s origin.
How to Make French Fries?
The river would freeze over throughout the winter, making fishing difficult and requiring the inhabitants to find alternative food sources.
The potato comes next. In a manner similar to how they cooked the fish, the locals sliced and fried the root plant. The first French fries appeared out of nowhere.
Ingredients
- One kilogram or two pounds (3–4) of floury potatoes (Note 1: Sebago/dirt, also known as brushed in Australia; Russet/Idaho in the US. Maris Piper, King Edward in the UK
Two tablespoons of white vinegar
- 1 tablespoon kosher or cooking salt
One litre or quart of vegetable or canola oil
Sea salt flakes or table salt
Directions
Cut: Remove the potato skins. Cut with a serrated knife into 6 mm / 1/4″ French fries.
(Note 4) While cutting the remaining fries, keep the cut fries immersed in a dish of water to keep them from browning. Beyond this, no real soaking is required.
Rinse: Move the potatoes to a colander and give them a 15-20 second rinse under running water.
Simmer: Combine fries, vinegar, salt, and two litres or quarts of cold tap water in a large pot. Heat to a boil over high heat, then rapidly reduce the hob to low so that the surface has little ripples (Note 5) instead of big bubbles.
Five minutes to dry: Line two trays with tea towels and spread out the fries. Give it five minutes to steam dry.
Pot: Fill a pot that is at least 10 cm/4″ high with 3 cm/1.2″ of oil (note that the distance between the oil’s surface and the pot’s rim must be at least 7 cm/3″ for safety).
Divide the fries into three batches so they can fry.
First Fry
Heat oil over medium-high heat to 205°C/400°F.The fries will remain floppy and white.
Pause for 10 seconds (Note 7): Using a slotted spoon, drop one-third of the Batch 1 fries into the oil.
Add another one-third of the fries, wait ten seconds, and then add the remaining fries from Batch 1.
Fry for 50 seconds: Move them around a couple of times as they fry for 50 seconds.
With batches 2 and 3, repeat Fry #1, making sure the oil is once again at 205°C/400°F before cooking.
Second Fry
Allows fries to cool for half an hour.
To drain and toss, line a big basin with paper towels.
The oil should be heated to 400°F (205°C). Half of the French fries should be crispy and golden brown after 4 minutes of cooking, with two flips. Drain the fries in the lined basin and repeat with the remaining fries.
Serve after seasoning!
Add salt, spice, or anything you like to the fries. Toss and serve (Note 8)
Once cooled, fries will continue to be crispy. For a large batch cooking tip, see the note.
Notes on the Recipe
The sort of potato is important! Crispy fries with fluffy interiors are made from starchy or floury potatoes.
Vinegar, just distilled white vinegar. The 10-minute blanch period needed to extract enough starch to make the fries crispy prevents the potato from becoming mushy. Details are in the post!
Salt: Use two tablespoons if all you have is table salt.
Bubbles are not what you want because if the water bubbles too quickly, the fries will cook too quickly and shatter.
Pot size: It’s crucial to make sure there’s enough headroom for the oil to bubble. My pot is 10 cm by 4 cm deep and 24 cm by 10 inches wide.
Reuse oil three or four times. After cooling, store in jars. After the fries are cooked, there should be no need to filter the oil.
Seasoning: Keep in mind that the fries already contain salt, so season, taste, and make any necessary adjustments.
Large batch: You may flash-fry previous batches for 30 to 1 minute to reheat them if you scale up the recipe.
Nutrition Level
Amount/Serving %DV* Amount/Serving 43.7g 56% Total Fat, Total Carbohydrate: 34g; Total Fat: 3.6g (16%) 2 g of Dietary Fibre Sugars and Trans fat: 2 grgrams, mg of cholesterol 0% protein, 2 g.
Commonly asked question
Popeyes chicken tenders: what are they?
Chicken tenders, often referred to as chicken fillets, chicken goujons, tendies, chicken strips, or chicken fingers, are made from the animal’s pectoralis minor muscles.
Is the chicken at Popeyes baked or fried?
Under the bird’s breast lies a muscle known as the tender or tenderloin.
How can I tenderise my chicken?
Soaking chicken breasts in a salt brine for two to three hours is the “secret” that we in the restaurant business use to ensure that they are consistently moist and fork-tender.
It will begin to break down the breast flesh too much and may get “mushy” if you leave it for more than three hours.
