French fries that are crispy on the outside and creamy on the inside will become your favorite food. It is very easy to make french fries at home. All you need is a few potatoes, some salt to sprinkle, and cooking oil to fry. Slicing the potatoes is easy but to make it all look even it is advised to get a fries chopper. Get ready to prepare crispy and delicious french fries. Fries can be either air-fried or oven-fried. In this post let us see how easy it is to make French Fries recipe.
First, take the potatoes and rinse well in water. Then peel them.
Then chop the potatoes into 1 cm thick pieces. Before cutting, you can remove the top and bottom of the potatoes to get a square or rectangular shape.
Then cut them into 1 cm wide sticks. Clean these potato sticks once or twice.
Take 3.5 cups of cold water in a bowl and place the potatoes in it. Place this bowl outside or in the refrigerator for 30 to 45 minutes. Keep the bowl in the refrigerator in hot and humid weather.
After 30 minutes or 45 minutes, strain the potatoes through a sieve.
Wash the potatoes in clean freshwater using a strainer or mesh strainer. Drain all the water.
Then place them on a clean kitchen cotton napkin.
Fold the napkin over, press the potatoes, and pat dry. The potatoes should be completely dry before you start frying.
Heat the oil in a frying pan or pan over medium-low or medium heat. For a heavy pot, keep the heat moderate and for a light heavy pot, use medium-low heat. The temperature of the oil should be 130 to 135 degrees Celsius (275 degrees Fahrenheit).
Now add in the potato oil. Do not fill the pan fully with potatoes. When the potatoes are fried at this temperature the oil will glow and bubble.
Stir at intervals while frying them for uniform cooking.
Fry in oil for about 3 minutes or until potatoes are cooked through, but not browned from the outside. They should get a crust from the outside without any major color change. The light brown color of the edges is good. Remove with a drilled spoon.
Place the half-fried potatoes on kitchen paper towels. Layer 3 to 4 pieces of paper. Squeeze a few pieces of paper from the top and soak up the extra oil. Let the half-fried potatoes cool to room temperature.
After this, the second batch of potatoes can be fried. When you fry the second batch of potatoes, the first batch will cool. So even if you have to fry twice, you should still use the same oil.
Now increase the heat to medium-high or high. Again here for a heavier pot, use more heat and for a less heavy pot, use medium-high heat. The oil should be hot from medium to high with a temperature of 180 to 185 degrees Celsius (356 degrees Fahrenheit).
Once the first batch of fried potatoes is added to the hot oil. Once the potatoes are added the oil will bubble quickly.
Stir frequently when the potatoes are evenly cooked. Fry the french fries for 3 minutes or until crisp and golden. The edges should turn gold. Remove with a drilled spoon.
Place the French fries back on the paper towels to remove excess oil.
After drying them well, mix the potato sticks with 2 tablespoons of oil and coat. Take a block and line the sticks evenly in the air-fryer basket. You can arrange the potatoes on parchment paper in the basket.
Preheat the air fryer to 180 degrees Celsius (356 degrees Fahrenheit) for 5 to 6 minutes before frying.
Place the air fryer basket with the potato sticks even in the air-fryer. Fry for about 10 to 12 minutes.
After about 5 to 6 minutes in half, shake the basket or turn each fry with a fork or spoon. Fry again for 5 to 6 minutes until golden brown.
Transfer the fried fries to a saucepan. Work the blocks this way and make air-fryer French fries.
When hot, place the french fries (whether deep-fried or fried) in a pan. Sprinkle with a little salt, chilli or red chilli flakes, dried herbs, or dried rosemary. You can add herbs and spices of your choice.
Stir the bowl gently so that the salt and herbs are evenly mixed with the fry.
Ingredients
Directions
First, take the potatoes and rinse well in water. Then peel them.
Then chop the potatoes into 1 cm thick pieces. Before cutting, you can remove the top and bottom of the potatoes to get a square or rectangular shape.
Then cut them into 1 cm wide sticks. Clean these potato sticks once or twice.
Take 3.5 cups of cold water in a bowl and place the potatoes in it. Place this bowl outside or in the refrigerator for 30 to 45 minutes. Keep the bowl in the refrigerator in hot and humid weather.
After 30 minutes or 45 minutes, strain the potatoes through a sieve.
Wash the potatoes in clean freshwater using a strainer or mesh strainer. Drain all the water.
Then place them on a clean kitchen cotton napkin.
Fold the napkin over, press the potatoes, and pat dry. The potatoes should be completely dry before you start frying.
Heat the oil in a frying pan or pan over medium-low or medium heat. For a heavy pot, keep the heat moderate and for a light heavy pot, use medium-low heat. The temperature of the oil should be 130 to 135 degrees Celsius (275 degrees Fahrenheit).
Now add in the potato oil. Do not fill the pan fully with potatoes. When the potatoes are fried at this temperature the oil will glow and bubble.
Stir at intervals while frying them for uniform cooking.
Fry in oil for about 3 minutes or until potatoes are cooked through, but not browned from the outside. They should get a crust from the outside without any major color change. The light brown color of the edges is good. Remove with a drilled spoon.
Place the half-fried potatoes on kitchen paper towels. Layer 3 to 4 pieces of paper. Squeeze a few pieces of paper from the top and soak up the extra oil. Let the half-fried potatoes cool to room temperature.
After this, the second batch of potatoes can be fried. When you fry the second batch of potatoes, the first batch will cool. So even if you have to fry twice, you should still use the same oil.
Now increase the heat to medium-high or high. Again here for a heavier pot, use more heat and for a less heavy pot, use medium-high heat. The oil should be hot from medium to high with a temperature of 180 to 185 degrees Celsius (356 degrees Fahrenheit).
Once the first batch of fried potatoes is added to the hot oil. Once the potatoes are added the oil will bubble quickly.
Stir frequently when the potatoes are evenly cooked. Fry the french fries for 3 minutes or until crisp and golden. The edges should turn gold. Remove with a drilled spoon.
Place the French fries back on the paper towels to remove excess oil.
After drying them well, mix the potato sticks with 2 tablespoons of oil and coat. Take a block and line the sticks evenly in the air-fryer basket. You can arrange the potatoes on parchment paper in the basket.
Preheat the air fryer to 180 degrees Celsius (356 degrees Fahrenheit) for 5 to 6 minutes before frying.
Place the air fryer basket with the potato sticks even in the air-fryer. Fry for about 10 to 12 minutes.
After about 5 to 6 minutes in half, shake the basket or turn each fry with a fork or spoon. Fry again for 5 to 6 minutes until golden brown.
Transfer the fried fries to a saucepan. Work the blocks this way and make air-fryer French fries.
When hot, place the french fries (whether deep-fried or fried) in a pan. Sprinkle with a little salt, chilli or red chilli flakes, dried herbs, or dried rosemary. You can add herbs and spices of your choice.
Stir the bowl gently so that the salt and herbs are evenly mixed with the fry.
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