French fries recipe
Selecting the right potato is the key for great french fries.Big firm new potatoes with no green patch will yield tasty plum fries.You can cut slice the potatoes into 1/4 inch slices or fingers.A slicer or any other equipment is really not needed,a good knife is more than enough
Salt and seasoning:
It is absolutely your choice how you season your fries.It can be rally simple like salt and pepper to something exotic like rosemary,thyme etc.Here in this recipe I seasoned with salt and chilli powder,my favorite way of eating any chips 🙂
3 large or 4 medium sized potatoes
A bowl of ice cold water to immerse potato fingers
Any neutral oil to deep fry
1.Wash the potatoes well.If you are going to be using with skin,scrub the skin thoroughly.
2.Next cut the potatoes into big rounds vertically and slice into fingers.Immerse the slices in ice cold water for 15 minutes.Alternatively you can refrigerate the slices for 15 minutes soaked in water.
3.Heat oil for deep frying,not till smoking point heat for 5 minutes.Pat dry the potato slices and deep fry in low flame.At this point the potatoes will be cooked.Now keep the slices in a paper towel and allow to cool for 10 minutes.
4.Reheat the oil till smoking point and deep fry till golden at the edges in batches.
1.Keeping the slices in ice cold water helps in removing the starch and absorbs less oil
2.season according to your taste as I said before.
3.You can peel the potatoes too,but I like the small crusty outer when fried with peel
Hot crispy fries,serve as such or as a side with sandwich