French fries are the dish for everybody that can be prepared at home in a short time. It can be enjoyed during a family gathering  and movie night as crunchy and golden snack. The most classic shape is the stick shape but it is up to you to cut potatoes in different ways depending on the occasion.

French fries are appreciated by everyone, young or old, all over the world and they can be served in many different ways. In America they are called French fries and are covered with melted cheese, especially cheddar. There can be spicy sauces, onion also. But in Spain we find the thicker Patatas bravas accompanied by tomato sauce and mayonnaise or paprika.

The recipe we are going to prepare of homemade fried potatoes is according to the Dutch recipe. The Netherlands is in fact the home of potatoes, usually served with many tasty sauces. So let’s start with the recipe to prepare them in no time!

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield6-8 Plates
  • Serving Size120 g
  • Energy89 cal
  • Cuisine
    • American
    • French
  • Course
    • Snack
  • Cooking Method
    • Cutting
    • Frying

Ingredients

    • 2 pounds (1 kilo) starchy potatoes
    • 1 (32-ounce) bottle (approx. 1 litre) cooking oil
    • 1/2 cup (2 ounces or 75 grams) cornstarch or cornflour
    • kosher or fine sea salt, for sprinkling

Method

1
  • Slice clean potatoes into matchsticks (also called “julienne”).

  • Soak potato matchsticks in cold water for at least 30 minutes to remove some of the starch.

  • Using a deep oil thermometer, heat vegetable oil to 325 Fahrenheit (165 C).
  • Rinse and drain the matchsticks, then dry thoroughly with a cotton towel or paper towels.
  • Dust dried matchsticks with cornstarch.
  • Using a long-handled slotted spoon, wire skimmer or frying spider, transfer matchsticks to hot oil.
  • Be careful not to splash.

  • Fry in batches for 3 minutes.
  • Remove fries to paper towel-lined plate to drain.
  • Increase oil temperature to 375 Fahrenheit (190 C).
  • Refry the French fries in batches, 3-4 minutes or until golden brown.
  • Allow fries to drain on paper towels or brown paper bags.

  • Sprinkle with fry seasoning or finely ground sea salt. Serve immediately.

The Best Potato for Fries

  • Potatoes fall into two categories: starchy or waxy.
  • A few potatoes fall in medium-starchy.
  • Starchy potatoes are best for frying; the starchier and drier, the better.

Fry Seasoning

  • Purists insist on salt: nothing more, nothing less.
  • Kosher salt is great for extra crunch, although many fry aficionados swear by finely ground salt.
  • After salting, try a sprinkling of garlic and onion powder for own homemade fry seasoning.
  • Mince a few garlic cloves & parsley and toss with hot fries for a special gourmet touch.
  • Peruvians french fries in plenty of Peruvian aji sauce.
  • In Germany, mayonnaise is a popular fry condiment.
  • French fry lovers in areas of the United States swear by chili cheese fries, others adore salt & vinegar
  • Canadians drown fries in gravy.
  • French fries are a great side for Succulent Oven-Baked BBQ Ribs or chicken or BBQ mutton.
  • Serving Size120 g
  • Amount per serving
  • Calories89
  • % Daily Value*
  • Total Fat0.1 g0.13%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium297 mg12.91%
  • Total Carbohydrate20.9 g7.6%
  • Dietary Fiber3.1 g11.07%
  • Protein1.1 g2.2%
  • Calcium34 mg2.62%
  • Iron9 mg50%
  • Vitamin A0.2 mcg0.02%
  • Vitamin C (Ascorbic Acid)0.1 mg0.11%

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