The perfect fries – making your own
- Homebaked fresh fries
Anyone who doesn’t like freshly made fries? You can get up and leave the room now. I love fries but I just don’t make them that often as I always think it is more work then it actually is. I do make fries from sweet potatoes as they can be baked in the oven fairly quickly. Proper fries take some more time.
I haven’t tried to make these in the oven but I think that should work too and will definitely save on the calories.
LOvely little friesbowl from bamboo by http://feestelijkverantwoord.nl
Now the first rule for a good fried chip is… A good potato. And not all potatoes are created equal, hence not all potatoes are suitable for making French fries. Now ever since I went to London and had dinner with Jeanne at The Swan I fell in love with triple baked potatoes but truth be told… I can be a bit lazy sometimes so baking them twice is usually pretty much enough for me.
I do not have one of those fryers with thermostat. Instead we have a simple black pan with a frying net inside and a separate thermometer to keep track of the correct temperature.
Because that is rule number two; make sure you pre bake your fries at about 130 C. Then leave them to cool of on a baking tray (spread them out so they cool quicker)
Once they are cool enough, heat your oil to 180 C and bake the fries for the second time until crispy and golden.
Another important thing to remember is to never overcrowd your fries in the oil. Don’t chuck them all in at once as that will cool the oil too much and you’re gonna be left with unappealing and limp fries.
Once baked for the second time I turn them out onto a baking tray lined with kitchen towel and sprinkle them with sea salt straight away. Toss and leave them for a short while.
Then dive in and eat!! Delicious with home made mayo ofcourse but you can also cheat with a jar of Hellman’s…
The perfect home made fries
Ingredients
- Few large good potatoes
- Few liter of sunflower oil
- seasalt
Instructions
- You don't even need to peel the potatoes as the skin can be just as delicious. Just wash them thoroughly, then cut into even sized batons. Rinse them under cold water, dry them with kitchen paper.
- Heat the oil in a fryer or wok using a thermometer and bring the temperature up to 130 C.
- In small batches fry the first lot for about 5 minutes. Turn out onto a large tray and leave to cool while you continue with the next batch.
- Once all done repeat the process but this time with oil at 180 C. Fry until golden and turn out onto kitchen paper to drain. Sprinkle with salt and enjoy!
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
