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French fries

Let’s today see a simple easy way, To get your French fries easy consistent, time and again.

For the French fries, I’m going to use large Potatoes which are actually not a fresh harvest. Check with your vegetable vendor. I’m sure they know the best. And make sure you have a very sharp peeler. So that you remove a very thin peel of this potato. well a lot of potato gets wasted, If you do not peel it correctly. The final yield of the French fries actually goes for a toss.

The reason using old potatoes is because the moisture content in these potatoes is relatively lesser. And with this the final product is nice, crisp, and golden brown. This potato needs to be cut like so to form a nice base.

Processing of French fries recipes

Now cut these vertically into slices.


To stack it up like this and cut this into long strips. or Batons.

long strips

To collect these batons and reserve them in cold water. and similarly, let’s start processing the rest of the potatoes.

These need to be transferred on a clean kitchen towel. The potatoes need to be patted dry. and make sure you do not break the batons. Once these are completely patted dry.

We need to start frying a portion at a time. And this could be 15 to 20 pieces.

Fried fries

These potato batons need to be fried exactly for 30 seconds. In moderately hot oil. And transferred on an absorbent kitchen paper.

This method is technically known as oil blanching.

Similarly, let’s keep frying. Make sure at any point you do not overcrowd the oil.

That’s step1 of making French fries.

Let’s now move on to the next step.

For this, transfer all these half fried French fries. On a tray. And press this down with another kitchen towel, To make sure all the oil is absorbed.

To make these extra crisp, to use some potato starch. If you do not have this please use corn starch.

Rub this well.

This batch of potato needs to be frozen for a minimum of 30 minutes, Before we start frying it the second time

It’s been 30 minutes and the fries are frozen.

Let’s now begin with the second batch of frying.

The oil is moderately hot.

These potatoes need to be fried for 45 seconds to a minute Or till it’s perfectly golden brown in color.

While the fries are still warm, to transfer them on a larger surface area.

This is the time to start seasoning it.

Firstly with some salt. to make it nice chatpata and my style, adding in some roasted coriander powder. A little of Chilli powder. And finally some chaat masala.

Topping this up with some freshly chopped Parsley. And crushed Blank pepper.

Ready Fries

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