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 Notes
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.
