Homemade French Fries
Ingredients
- 1 kgPotato (peeled)
- 1,000 mlPeanut oil (for frying)
- 2 pinchGray sea salt (fine)
Method
Golden sticks with a crunchy exterior protecting a soft, mash-like potato center. The smell of hot oil and sea salt hits you right out of the fryer.
- 1
Peel the potatoes. Cut them into regular sticks about 1 cm thick. Consistency is key for even cooking.
- 2
Soak the fries in cold water to remove excess starch. Dry thoroughly in a clean cloth; moisture is the enemy of crispiness.
- 3
Heat the oil to 150°C. Fry for 7 to 8 minutes. They should be tender and yield to pressure but remain pale.
- 4
Increase oil heat to 180°C. Fry again for 2 to 3 minutes until golden brown and the crust sounds firm under the spatula.
- 5
Drain on paper towels. Salt immediately with grey sea salt so the grains stick to the light film of hot fat.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the fryer basket, otherwise the oil temperature drops and the fries soak up fat instead of searing.
- Use a starchy potato variety to achieve the perfect contrast between crispy and soft.
How long does this dish keep?
Eat immediately. A fry that waits becomes soggy and loses its appeal.
