Opt for high-starch potatoes like Russet or Idaho ones. These varieties have a lower water content and have more starch, resulting in crispier fries.
Cut the potatoes into uniform-sized sticks to ensure even cooking. Aim for about 1/4 to 1/2 inch wide sticks for the perfect balance of crispy exterior and fluffy interior.
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. This helps prevent the fries from sticking together and promotes a crispier texture. You can also refrigerate them for a few hours or overnight.
Use the double-fry technique for crispy fries. Fry the potatoes at a lower temperature for about 3-4 minutes, then remove them and let them cool. Raise the temperature and fry again until golden brown.
Season the fries immediately after removing them from the oil. The hot fries will better absorb the seasonings. Sprinkle with salt, and you can get creative with additional seasonings like garlic powder, paprika, or grated Parmesan for extra flavour.
Choose an oil with a high smoke point, such as peanut oil or canola oil, for deep-frying. This ensures that the oil remains stable at high temperatures, preventing a burnt taste.
After frying, place the fries on a plate lined with paper towels to absorb any excess oil. This helps maintain a crisp texture and prevents the fries from becoming greasy.
{{ primary_category.name }}