Have you ever wondered how come these eateries make perfect French Fries, and we can’t in our regular kitchen? How come these are so crispy and don’t get soggy easily? Actually, the answer lies in the texture of the potatoes and the technique that is being used in preparing the dish. It was the winter of 1680. The denizens of Namur, a Belgium city went empty hands over their favorite food i.e. fried fish as the local river got frozen. They had to come out with some alternatives. That was the time when this path-breaking dish was born. Who knew it would come this long? From scarcity to full-on millennial eateries, it has crossed eras and miles.
Let’s see how you too can prepare French Fries in your kitchen.
Ingredients:
Chipsona Potatoes / Red Potatoes – 5 Nos.
Cornstarch/Arrowroot – 5 Teaspoons
Oil – For deep frying
Salt – To taste
Procedure:
Peel off the potatoes. I have used high-starchy potatoes like Chipsona or Red potatoes.
Dip it in the water.
Bring it out and dry it with a kitchen towel.
Now cut the potatoes in the shape of the French Fries.
Add the cornstarch to it. Make sure you add cornstarch concerning the number of potatoes. For example, if you are using 5 potatoes, you will add 5 teaspoons of cornstarch.
Mix it very well.
Rest it for 5 minutes.
The cornstarch should stick well on each of the fries.
Put it on a strainer and sieve the extra cornstarch through it.
Crust formation:
Take a large pan.
Heat oil for deep drying.
Dip the first batch of the potatoes in the hot oil.
Fry it for exactly 1.5 minutes.
Transfer it to a strainer. The oil should drip down and air should pass from all sides.
Before you fry the next batch, make sure you heat the oil completely.
You will see the crust has been formed.
The Retrogradation:
Cool down the potatoes before you progress further.
This is the time when the crust hardens. And, your fries become super crispy from the outside when inside these get fluffy.
After your fries become completely cool, you may store them in an airtight container and keep them in the freezer for future use. A span of 6 months is fair enough for the storing. Or, you may proceed with the next step for an instant consumption.
Re-frying:
Heat the oil.
Fry the half-done potatoes until they turn golden brown.
The Serving:
Sprinkle the salt and seasoning of your choice.
And serve.
If you go by this method, your French Fries will remain crispy for half an hour for sure.
Conclusion:
Piri Piri Masala, Ranch seasoning and cheese powder are some of the widely loved seasonings. Go wild with your choice. Some prefer it just salty. So let it be like that. I love it cheesy. So I sprinkle some cheese powder on it. Go on your taste buds.
Enjoy!
Read other Recipes here.