French fries, are a hit all the time. When eating some sort of fast food (or cracing some), for example, french fries are it. They are great to eat with burguers, hot dogs, ribs, chicken wings or boneless.
And when french fries are good, they are great. But at the same time, when they are bad, they are terrible. The thing is french fries have to always be crispy, because when they are not, and they are soft and bland, they lose their point.
Now, the big dilemma, to fry or not to try. We have, many times, made french fries in the oven, meaning baked instead of fried. And they actually are good, but the results are just different than that of fried potatos. You simply get a different texture, and are, probably, lighter, when eating them.
The truth is oven made french fries are healthier than fried ones. But it is totally up to you. We feel that, for certain dishes and meals, these french fries are just the best option.
Trust me that this recipe will make for crispy fries everytime, and this is because of a few things that make them turn out perfect all the time:
- Removing the starch: Putting the potato pieces in water before coating them and cooking them, removes the extra starch. which makes them crispier when fried. Cornstarch: We use it to coat the potato pieces before frying them, because it abrobs humidity, making the fries “drier” and crispy.
- Salt: One thing to note is that you should only add salt to the french fries once they are fried, never before. Otherwise they will be soggy.
To serve, I recommend making some curry mayo. Mix some mayo with curry powder (to taste) and some lemon juice. Another tip is mixing ketchup with chile powder or paprika, to make for a spicy ketchup.
If you like this recipe, you have to go see our sweet potato fries, they are just as good.
- 17.64 oz (500 gr) potatos (for frying), peeled
- 1/4 C (1.30 oz) (37 gr) cornstarch
- 1/2 tsp garlic powder
- 2 tsp paprika
- 2 tsp dried oregano
- 1/4 tsp ground black pepper
- Vegetable oil (sunflower, corn) , for frying
Cut the potatos into long same size pieces of about 0.20 inches (1/2 cm) thick.
Put the potatos in a big bowl, submerged into cold water, and let them rest for 30 minutes.
Drain the potatos and place them on a kitchen towel to remove the water.
Pour enough oil into a medium size pot for frying and let it heat up for about 4 minytes.
Once dry, place the potato pieces in a bowl again, and add in the cornstarch along with all the other spices but the salt, and mix until they are all coated.
When the oil is hot enough (about 284º F -140º C-) and carefully add in the potatos in batches (if you fry too many at a time they will not be as crispy) and cook for abour 3-4 minutes until slightly golden brown.
When they are ready, placec the fries on a big plate with kitchen paper to remove the excess oil, and season with salt.
Repeat the process until all the fries are ready, adding more oil if you need it. Eat while still hot and so they do not get soggy. Eat with some dips and dressings of your choice.