FRENCH FRIED POTATOES

-
FRENCH FRIED POTATOES

To achieve the perfect French fry—crispy on the outside and fluffy on the inside—the secret lies in the preparation. Using Russet potatoes and a unique sugar-water soak helps remove excess starch and aids in achieving that beautiful golden-brown caramelization.

Here is your recipe rephrased for clarity and success.

Perfect Golden French Fries

Classic, restaurant-style crispy fries made right at home with a professional soaking technique.

The Ingredients

  • 2 Large Potatoes (Russets or baking potatoes are best; peeled and sliced into 1/4 inch strips)

  • 1/3 cup White Sugar

  • 2 cups Warm Water

  • 5–6 cups Vegetable Oil (for deep frying)

  • Salt (to taste)

The Essential Tools

  • A heavy-bottomed pot

  • A wire mesh strainer or slotted spoon

  • Paper towels

Preparation Steps

1. The Secret Sugar Soak

In a medium bowl, dissolve the sugar into the warm water. Submerge your potato strips in the sugar water and let them soak for 15 minutes. This process helps draw out the starch and ensures a superior crunch.

2. Dry Thoroughly

Drain the potatoes and discard the water. Lay the strips out on several layers of paper towels and pat them until they are completely dry.

Chef's Tip: Moisture is the enemy of crispiness! Ensure the potatoes are bone-dry before they hit the oil to prevent splattering and sogginess.

3. The Deep Fry

Heat your oil in a heavy-bottomed pot or deep fryer to approximately 190°C (375°F). Carefully add the potatoes in batches to avoid overcrowding. Fry for 5 to 6 minutes, or until the fries are a vibrant golden brown.

4. Season and Serve

Lift the fries out using a wire mesh strainer and let them drain briefly on fresh paper towels. While they are still hot and glistening, season generously with salt.

Success Tips

  • Uniformity: Try to cut your strips into even sizes so they all cook at the exact same rate.

  • Oil Temperature: If you don't have a thermometer, dip the end of a wooden spoon into the oil; if it bubbles steadily, the oil is ready.

  • Double Fry (Optional): For extra crunch, some chefs fry the potatoes for 3 minutes, let them cool, and then fry them again for another 3 minutes at a higher temperature.

Comments

Post a Comment

Popular posts from this blog

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid....
Read more

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well...
Read more

KANGKONG NYONYA STYLE (Spicy water spinach stir fry flavored with chilli and shrimp paste)

-
Image
Kangkong Nyonya Style (Spicy Stir-Fried Water Spinach with Shrimp Paste) This vibrant dish, known as Kangkung Belacan , is a cornerstone of Nyonya cuisine. It perfectly balances the earthy, nutty flavor of water spinach with a pungent, spicy aromatics. Ingredients The Greens: 1 bunch (approx. 370g) Kangkong (Water Spinach), cut into 3-inch lengths. The Spice Paste: 3 Shallots, chopped 1–3 Holland chillies (adjust for heat) 1/2 tsp Belacan (Dried shrimp paste), roasted 1 tbsp Sweet soybean paste (optional, for added depth) Liquids & Seasoning: 3 tbsp Tamarind pulp (diluted with a little water to make an extract) 2 tsp Soy sauce 2 tbsp Peanut oil (for frying) Salt (to taste) Preparation 1. Prepare the Greens Thoroughly wash the kangkong. Use a salad spinner or a colander to ensure the leaves are very dry; this prevents the stir-fry from becoming soggy. 2. Create the Flavor Base Combine the shallots, chillies, roasted belacan, and sweet soybean paste in a food processor. ...
Read more