Best – How To Make Crispy French Fries – How To Make French Fried Potatoes (2021)
FRENCH FRIES at home One question popular among Moms. How to Make Crispy French Fries?! How To Make French Fried Potatoes? Well, who doesn’t like those restaurant-style crisp fries?
Nearly no one can say No to this dish, young or old! There are just a few tips and tricks to bear in mind for those perfect French Fries. Now make these French Fries at home and win over everyone’s hearts 🙂
FRENCH FRIES RECIPE:
Preparation time: 15 minutes + freezing
Cooking time: 25 minutes Serves: 4
- 5-6 Milly Potatoes,
- peeled Salt to taste
- ½ tsp Paprika powder
- ¼ cup Parmesan Cheese
So there’s a small, basic, simple dish of French Fries!
But, most of the time we get insulted the most when we make french fries and serve them to the guest because it is never like that restaurant french fries.
To Make Crispy French Fries: Step#1
So let me show you how to make restaurant-style french fries The most important thing is Potato! As we know there are a lot of types of potatoes But, there are primarily 2 kinds of Potatoes! One is a waxy potato that has the texture of wax.
To Make French Fried Potatoes When you press it between fingers after it’s cooked it feels like wax. And the other one That gets the mealy texture after cooking
So the potato with the mealy texture has to be used for the fries The starch in the mealy potato does not bind and is crisp.
Otherwise, To Make french fries won’t be crisp And you’ll say, I didn’t tell And we have to take mealy potatoes, after taking them… Let’s start with this You know the biggest myth about french fries is that It was made in France French fries have nothing to do with France.
To Make French Fried Potatoes: Step#2
To Make Crispy French Fries They actually are from Belgium. And in 16th Century, the fishermen of Belgium would fry fish and eat.
And during the winters, when the lake would entirely dry up they started frying potatoes instead of fish and eating And it’s said, that is when French fries were invented.
The name French fries was given by Americans. Even in that, there is no connection of the French So when the American soldiers came to Belgium during World War They had those fries there and named them French Fries.
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Because in Belgium, the language spoken was French. So that’s how the name French Fries came about
Nothing to do with France Nothing at all!
To Make Crispy French Fries Now, this needs to be added to the water and left for at least 15 minutes.
To Make French Fried Potatoes So that as much starch that can be removed from the surface, gets removed. So you see the water is already getting milky See that?
It’s visible that the potato is leaving its starch.
To Make Crispy French Fries: Step#3
Now that the water is all milky, we will change this water See that?
To Make Crispy French Fries Now we will remove this water and add fresh water. On the other side, I’ll heat some water.
Here goes the salt!
And this water just needs to be simmered. So the standard simmering temperature is 80-85. This means, there should just be slight boils coming.
To Make French Fried Potatoes Again, this is just to show you but, whenever you simmer, the temperature is 80-82, maximum 85 And, here we go!
To make delicious french fries Now that you see these bubbles coming Do you see the color change?
Yellow is now becoming white And the patches that were there, yellow starch and white starch that were separate are now becoming equal So, the shape didn’t spoil.. yeah?
The starch is not dissolving.
Do you see that?
The process of making potato fries is very easy. Make sure you don’t overcook and make the starch dissolve. The shape of the French Fry is still firm and sharp. That’s when you remove it.
Now, this goes into The deep freezer!
Deep freezer because, when it goes in the deep freezer the water inside this will become ice and when the water becomes ice, the mealy texture will come out even better So now the story begins about the Science of French Fries.
To Make Crispy French Fries understand the science behind French Fries It’s important to understand starch. When starch is cooked, it gets hydrolyzed in the water we cook it in or in its own water.
To Make Crispy French Fries: Step#4
I am telling you the best and easiest way to make french fries After being hydrolyzed, it becomes even and equal. The whole point of french fries is to cook the starch completely, hydrolyze it so that a texture can be created. Crispy on the outside and soft inside.
Now, after this, The oil needs to kept on simmer, which is about 130-degree Celcius.
You can go up to 140-degree Celcius because once the oil is 140-degree Celcius, you’ll add all the fries together that will cool down the oil completely. It will come down to 130-degree Celcius on its own. In general, frying at a slow temperature.
To Make Crispy French Fries First frying always at a slow temperature. I’ve also seen a lot of Chefs, add vinegar when they are boiling potatoes because the natural pectin in potatoes reacts with the vinegar and gives a good shape.
Which why these days there’s a fashion of sea salt and vinegar chips So the combination of vinegar and potato has always worked for color, shape, and crispiness.
To Make Crispy French Fries This is cooked once. Now this way, half-done french fries can be kept outside. Nothing will happen to it.
It won’t get spoilt. Now, what you have to do is.. heat the oil again.
Heat it again to a medium-hot temperature. And, here we go!
Now, what do we need?
To make homemade french fries The potato is cooked. Now we need the crust For the crust, we need hot oil. That is all the science that is there to it. Nice! Look at this! See that?
Let me show you! Isn’t it crispy?
To Make French Fried Potatoes There’s mike here, I’ll break it here. Salt It’s not like I’m just showing right now for the sound! If you leave them outside, they become even more crispy! Because the water is already extracted there’s very little water that goes away with the steam.
Alright! Let’s plate. Chilli Powder. And cheese got some fresh herbs Here!
Oregano And, here we are!
French fries are a very simple dish. If you use a little bit of science, It becomes a dish to remember. And I’ve made French Fries after a long time. But, 20 years ago from now, I only used to make French Fries.
In 20 years, I’ve learned the science behind it. And today I’ve put forth the entire Science behind it in front of you. Do try it!
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- MILLY POTATOES HAVE EXCESS STARCH CONTENT, WHICH MAKES THEM CRISPY.
- LEAVING THE POTATOES IN THE WATER RELEASES THE STARCH CONTENT.
- PARBOILING THEM AT A SIMMERING TEMPERATURE, COOKS IT EVENLY. PARBOIL THEM ABOUT 20%
- FREEZING THEM AFTER BOILING MAKES IT CRISPY AND PREVENTS IT FROM TURNING BLACK.
- DOUBLE FRYING MAKES IT CRISPIER.