Homemade French Fries

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 445
• Protein: 5 g
• Carbs: 41 g
• Fat: 28 g

Ingredients

• 1 kg Potato ( peeled )
• 1000 ml Peanut oil ( for frying )
• 2 pinch Gray sea salt ( fine )

Instructions

1. Cutting the sticks

   Peel the potatoes. Cut them into regular sticks about 1 cm thick. Consistency is key for even cooking.

2. Rinsing and drying

   Soak the fries in cold water to remove excess starch. Dry thoroughly in a clean cloth; moisture is the enemy of crispiness.

3. First fry: blanching

   Heat the oil to 150°C. Fry for 7 to 8 minutes. They should be tender and yield to pressure but remain pale.

4. Second fry: browning

   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. Seasoning

   Drain on paper towels. Salt immediately with grey sea salt so the grains stick to the light film of hot fat.

Chef's tips

• 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.

Storage

Eat immediately. A fry that waits becomes soggy and loses its appeal.