Introduction
For proper homemade fries, do it in stages. Peel the potatoes and cut them to the size you want based on what you serve them with.
Parboil for 5 minutes, lift them out, and let them steam dry to remove excess moisture. Then freeze for 30 minutes to 2 hours.
Next, heat the oil to 130 C (265 F) and fry for 8 to 10 minutes. They should not color here, this is for the interior texture. Cool them down again, then finish at 190 C (375 F) for color and crispness.
Step-by-step
Ingredients (serves 4)
- 1.2 kg starchy potatoes (2.6 lb)
- 1.5 l neutral frying oil (about 6 cups)
- Flaky salt, for serving
Method
- Peel the potatoes and cut them to your preferred thickness.
- Parboil for 5 minutes, lift out, and let them steam dry.
- Freeze for 30 to 120 minutes.
- Heat oil to 130 C (265 F) and fry for 8 to 10 minutes without browning. Cool.
- Heat oil to 190 C (375 F) and fry until golden and crisp. Finish with flaky salt and serve.
Serving note
Serve with homemade aioli, pepper mayo, or classic ketchup, and let the fries rest on a rack for one minute before serving to keep them crisp.
