Four lar Four ge potatoes (starchy or russet potatoes work best)
Directions:
1. Get the potatoes ready:
- Cut the potatoes into thin, even strips that are about 1/4 inch thick after peeling them (optional).
- Put the slices of potato in a dish of cold water. Soak them for 30 to 60 minutes to get rid of extra starch. This contributes to the fries' crispy texture.
Blanch the potato strips for three to four minutes in a pot of boiling salted water. After draining, place them on a fresh kitchen towel to finish drying.
3. Prepare
the potatoes by heating oil to 325°F (160°C) in a deep pan or fryer.
The potatoes should be light brown but not quite crisp after 3–4 minutes of batch cooking.4. To ensure crispiness,
fry again by heating the oil to 375°F (190°C).
- In batches, fry the cooled potatoes for 2 to 3 minutes, or until golden brown and crispy.
- Drain on paper towels after removing.
- In batches, fry the cooled potatoes for 2 to 3 minutes, or until golden brown and crispy.
- Drain on paper towels after removing.
As soon as the food is fried, sprinkle it with salt.
- For added taste, you can add alternative seasonings like shredded Parmesan, garlic powder, or paprika.
- Serve hot with your preferred dipping sauce, such as mayonnaise or ketchup.
you can add alternative seasonings like shredded Parmesan, garlic powder, or paprika.
- Serve hot with your preferred dipping sauce, such as mayonnaise or ketchup.
- Savour your homemade fries, which are delightfully crispy!
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