If you’re searching for crisp outside, creamy on inside perfect French fries Look no further. I’ve got a homemade version of the finger chips recipe that is as good as any fast-food chain will offer, and all in the comfort of your home!
Table of Contents
- What is the reason? This Recipe Doesn’t Work
- Method! Method!
- What to make French Fries (Stepwise Photos)
How This Recipe Functions
I’ve received numerous requests for recipes for my homemade recipe for french fries. We are huge fans of french fries in this home So I was thrilled to accept! I went into the kitchen and began testing the search for the perfect french fry recipe.
When I made homemade french fries, all I had to do was cut the potatoes into pieces, rub them with salt, then immediately cooked the fries. The easy-to-cook quick and easy homemade french fries tasted pretty delicious, but they weren’t quite crisp like the ones you find at McDonald’s as well as other chain restaurants. I had to look deeper to discover a recipe for french fries that would truly impress my readers.
While doing research, I came across a variety of recipes that advised me to cook the potatoes before I fry them not only once but twice with different temperatures. As a busy woman, this five-step (cooking-cooling-frying-cooling-frying again) process just didn’t make any sense for my life.
This easy, simple recipe for delicious, crispy french fries was inspired by my dear friend Anamika. Although you’ll fry the potatoes two times to get the perfect golden exterior, I found out that simply placing your cut potato in cold water removes the requirement for boiling them in parboil.
With one less step to take – and one less plate to wash – these homemade french fries seemed to be more achievable. While they’re not the easiest of a challenge to prepare I can assure you that with a bit of planning, they’re totally achievable.
If you’re cooking these yourself, then you realize that these fantastic finger fries are straight from the fryer and onto your table, not under a hot lamp and waiting to receive your food. In all honesty, is there anything more satisfying than fresh batches of French fries?
They’re also customizable, which means if are a fan of garlic parmesan ranch, salt, and vinegar or BBQ flavor french fries, you’re able to customize them to your taste. If you’re looking for something a little healthier you can always swap for sweet potatoes!
In this French fried recipe method, the cut potatoes are stored in cold water for about 30 minutes. Then they drain and are towel dried prior to being frittered twice.
These two steps can be essential for creating that perfect french fry. While they do require some work to prepare, these home-cooked french fries are crispy on the outside and soft and tender inside, exactly what french fries ought to be.
Soaking potatoes will remove the excess starch from the spuds which means they will be crisp and delicious while keeping the potato from sticking to each other. The drying process of towel drying eliminates excess water, which could be sputtering and snapping after you have added the potatoes into the oil.
The double-frying process is essential to making that perfect French fry. The first fry assists to create a protective layer on the outside of the potato and also gives it the time to cook through. The second fry provides the potato with that stunning golden color and finishes the cooking process to ensure that you don’t get fingers that are al dente.
To get the best results, choose potatoes with an abundance of starch. Russet potatoes Yukon Gold potatoes, Idaho potatoes, and Maris Piper are all good options for making crispy but soft french fries. Don’t use fresh potatoes or potatoes that have lesser starch.
This recipe for finger-chips can also be used as a Navratri Fasting recipe when you use edible and food-grade stone salt ( sendha namak) instead of table salt.
Making French Fries
Peel as well as Cut Potatoes
1. The first step is to grab an extra-large potato, two large potatoes, or 3 medium potatoes that weigh around 315 grams. Rinse the potato well with water and then cut the potato.
Tip: Peeling the potato isn’t required. Although I am aware that some people love the skin of French fries, I think that it can create a hard exterior. Personally, I prefer my finger’s chips to be plain and soft.
2. Cut the potato into slices that are 1 cm thick. Prior to slicing, take off the top and bottom of the potato. You will get the shape of a rectangle or square potato.
Tip: If you are planning to cook french fries frequently at home you can use an appliance called a french fry cutter. It will complete steps 2-4 for you! But there isn’t enough room in my kitchen to store an appliance that can only reach only one goal. Utilizing the cutting board and knife can take a couple of extra minutes but it’s not that difficult.
3. Cut the potatoes into pieces about 1 cm wide.
4. Slice the potato slices into sticks too.
5. Rinse the potato sticks on several occasions in water. Place the potatoes that have been rinsed in an empty bowl. Submerge into cold water for 30 to 45 minutes to eliminate any excess starch.
Tip: In a hot and humid climate, you should keep this bowl within the refrigerator. To get crispy fries, soak the potatoes using saltwater instead.
6. After 30 to 45 minutes wash the potatoes using a colander.
Rinse and dry Potato Sticks
7. Rinse the potatoes in running water. Remove all excess water.
8. Place them on an unclean kitchen napkin.
9. Turn the napkin upside down to the press, then pat then dry your potatoes. The potatoes need to have fully dried prior to you starting to fry them.
The First Fry (Blanch)
10. Cook oil in the pan or wok over medium or low heat in accordance with the heaviness of the pan.
If you have a large pan or wok, maintain a moderate flame. For an easier pan, you can use a moderate-low flame. The oil should be at temperatures of 130 to 135 degrees Celsius (275 F).
11. Working in small groups Add your potatoes into the olive oil. Be careful not to overcrowd your pan (Kadai) or skillet. The oil will bubble and sizzle less when you cook the potatoes at this temperature.
12. Start to fry them before you begin to fry.
13. Mix infrequent intervals while cooking the vegetables to ensure they cook evenly.
14. In oil, fry or blanch for approximately three minutes, or till potatoes are cooked but not completely brown.
They will develop an outer crust with no major color changes. Slight browning around the edges is normal. Take them out with a spoon slotted.
15. Place the potatoes that have been half-fried on kitchen towels made of paper. Place 3 to 4 towels. Press some paper towels on top of the stack to absorb oil. The half-fried potatoes cool at temperatures of room temperature.
Note: Once you’ve removed this batch, you are able to fry the next potato batch. At the time it’s time to fry your second batch of potatoes the first batch should cool enough to allow for the second fry. Even though you need to fry twice it’s the same oil batch all the way!
16. Then increase the flame to medium or high. If you have a heavy pan you should use a very high flame. For an easier pan make use of a medium-high flame. The oil must at a temperature of between 180 and 180 degrees Celsius (356 °F).
17. Incorporate the first batch of potatoes that have been fried into the oil that is hot. The oil will start to sizzle and rise quickly, the moment your potatoes are added.
18. Mix them frequently during the cook to ensure they cook evenly.
19. Cook french fries in 3 minutes, or till they are crisp and golden. The edges should turn golden.
20. Clean up finger chips using the help of a spoon that is slotted.
21. Place french fries on tissues to get rid of the excess oil.
22. When still hot, put the fries and place them in the bowl. Sprinkle them with salt, paprika, dried chili flakes, red chili rosemary, or dried herbs. You can also add your favorite spices and herbs.
23. Shake and gently shake the bowl until the herbs, salt, etc. are well mixed with the finger chips.
23. Serve fries hot with any sauce or dip that you prefer. Tomato ketchup or Cilantro Chutney are among our top dips for french fries. We also love serving alongside some vegan mayonnaise.
Make-Ahead and Storage
To freeze and store French fries, in huge quantities you can fry or blanch the fries in hot oil for approximately 3 minutes. Drain and remove onto the paper towels.
Clean the excess oil off with kitchen paper towels. Once it is cool, put the potatoes that have been half-fried on an uncooked tray. Then cover the plate with a kitchen towel and keep it frozen for one hour. Take the fries out of the tray, then transfer them to an airtight bag or container. Store in the freezer.
There is the option to deep fry or bake the frozen fries. If you cook the fries using any of these methods there is no have to defrost your frozen chips.
When deep-frying cook, heat oil to medium- or medium heated and then fry the fries in a deep fryer until crisp and golden. Sprinkle with salt or crushed spices and herbs, and serve right away.
Fries from Air Fryer
I’ve also prepared air-fryer french fries. they are better tasting and have a crisper texture than baked fries.
- For air-frying mix the potatoes and then coat them with sticks after thoroughly drying them with 2 tablespoons of oil. Make a batch, and then line the sticks in an even layer inside the basket of the air-fryer.
- Before air-frying, heat the air-fryer to 180 ° Celsius (356 F) for 5-6 minutes. The air-fryer basket should be placed along with potato pieces inside the air-fryer. You can also place the potatoes with parchment paper inside the basket.
- Air fry for 10-12 minutes. Halfway through the frying time, about 5 to 6 minutes shake the basket and flip each fry overusing the help of a spoon or tong. Fry another 5 to 6 minutes, until the golden.
- Make batches of this method to fry the potato sticks in the air. Take the fries from the air fryer into the bowl and mix in herbs and salt. Mix, toss, and serve hot.
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