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French Fries Recipe | Finger Chips (Crispy & Perfect) By Andy

French Fries Recipe | Finger Chips (Crispy & Perfect) By Andy

If you have a hankering for crispy on the outside, creamy on the inside, perfectly salted French Fries, then look no further. I have a homemade Finger Chips recipe that will rival anything the fast food chains can offer, all from the comfort of your own home. I share both the classic deep frying method and the healthier air fried technique to make everyone’s favorite French Fries.

The Method To Make Crispy Fries

In this french fried recipe method, cut potatoes are kept in cold water for 30 minutes. They are then drained and towel dried before getting fried twice.

Both of these steps are invaluable in creating the perfect fry. While they take a bit of work, these homemade french fries are crisp from the outside, soft & tender from inside, just the way the french fries should be.

The process of soaking the potatoes removes excess starch from the spuds, meaning they can crisp up beautifully and keep from sticking together. Towel drying removes the excess water, which can sputter and snap when you add the potatoes to the oil.

The process of double frying is also important to creating the perfect french fry. The first fry helps to create a barrier on the exterior of the potato, as well as gives it time to cook all the way through.

The second fry gives the potato that gorgeous golden hue and completes the cooking process so you don’t end up with al dente finger chips.

For best results, use potatoes that have a high starch content. Russet potatoes, Yukon Gold potatoes, Idaho potatoes and Maris Piper are all good choices to make crispy yet tender french fries. Do not use new potatoes or potatoes having less starch.

How to Make French Fries

Peel and Cut Potatoes

First, grab 1 extra-large potato, 2 large potatoes or 3 medium potatoes equalling about 315 grams. Rinse well in water and then peel the potato.

TIP: Peeling the potato is optional. While I know some people like the skin on their french fries, I find that it creates a tough exterior. I personally prefer my finger chips to be bare and tender.

Now slice the potato in slices having 1 cm thickness. Before slicing, you can remove the top and bottom part of the potato to get a square or rectangle shaped potato.

TIP: If you are planning on making french fries at home often, there is actually a device called a french fry cutter that will do steps 2-4 for you! That said, I don’t have space in my kitchen for a tool that only achieves one end. Using a knife and cutting board takes a few extra minutes, but isn’t difficult

Cut the potatoes in sticks having 1 cm width.

Cut the remaining potato slices in sticks as well.

Rinse these potato sticks for a couple of times in water. Add the rinsed potatoes to a bowl and submerge them in cold water for 30-45 minutes to remove extra starch.

TIP: In a hot and humid climate, keep the bowl in the fridge. For extra crispy fries, soak potatoes in salt water instead.

Rinse the potatoes with running water. Drain all the extra water

Then place them on a clean kitchen cotton napkin.

Heat oil in a wok or pan over medium or medium-low heat, depending on the heaviness of your pan.

For a heavy pan or wok, keep medium flame and for a less heavy pan, use a medium-low flame. The oil should reach a temperature of 135 degrees Celsius (275 degrees Fahrenheit).

Now, working in batches, add the potatoes to the oil. Do not overcrowd the wok (kadai) or pan. The oil will sizzle and bubble less when you fry the potatoes at this temperature.

Begin to fry them.

Place the half fried potatoes on paper kitchen towels. Stack 3 to 4 paper towels. Press some paper towels from top also to absorb extra oil. Let the half fried potatoes cool down at room temperature.

Second Fry

Now increase the flame to a medium-high or high. Again here for a heavy pan, use a high flame and for a less heavy pan, use a medium-high flame. The oil should be have a temperature of 180 to 185 degrees Celsius (356 to 365 degrees Fahrenheit).

Add the first batch of once-fried potatoes to the hot oil. The oil will sizzle and bubble quickly and as soon as you add the potatoes.

Fry french fries for 3 minutes or until crisp and golden. The edges should become golden.

Remove finger chips with a slotted spoon.

While still hot, take the french fries in a bowl. Sprinkle with some salt, paprika or red chili flakes, dried herbs or dry rosemary. You can add your favorite herbs and spices.

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