Homemade French Fries Recipe

Hey guys, Sushmita here! And today we're gonna make the perfect french fry. French,Fried Potatoes. The best thing to serve with any hamburger or sandwich or really anything!. So we're starting with a russet potato. I'm going to peel this down using a peeler, and see how I'm not just being lazy and taking my time? There's stuff todo in this kitchen, right? So we got to peel it down quickly! Now I'm gonna slice this peeled potato on a mandolin.

Now, I know what you're saying; "Sushmita, what if I don't want to peel my potatoes? [What] if I like it rustic?" Well that's fine all right... You can do that. But I am a cultured girl , so I like to peel my potatoes! Now I'm slicing this thin on a mandolin.  I'm going take my stacked slices and cut them into roughly the same width that I sliced them in the first place on the mandolin, Giving us something that looks like a french fry. 

Why is use to keep them in freezer? 

Ahhhh! freezing them is what's going to actually give me that perfect interior texture of the french fry, because the water inside the cells of the potato will burst as the water expands during the freezing process. 

But regardless of the whole oil trivia thing, I'm just going to fry these up until they are a crispy golden brown, season with some salt, place them on a plate,and then serve them along side a hamburger. And of course, yes, you do dip them in ketchup ... unless you dip them in mayonnaise or dipthem in fancy sauce, which is mayonnaise and ketchup, and that way you don't have to make up your mind. Oh! Look at this. 

Why we fry it twice?

So the first initial fry should yield acol or less and floppy french fry. I'm gonna take aspider and lower them in there and let them cook for the first fry  for about three minutes. We're gonna get way more color on the second fry and that's where we get our crunchiness. What we've done here in this initial, low-temperature fry is added enough heat to the potato so that the starch granules go through gelatinization process. So they have let water in, loosened up, and formed into a soft gel— basically the delicious inside of a french fry. I want that oil to get back heat ,and when I put the fries in, they'll lower down to about 365, cook for about five to ten minutes until they're golden brown and delicious. The first thing that we accomplished in the second, high-temperature fry is the dehydration of the surface of the fry. The removal of water through the high temperature oil allows the starches now on the surface to become crisp and give us the amazing crisp-on-the-outside, tender-in-the-middle texture that we look for in good fry. You can see this happening as you're frying. When you put the fries into the oil, at first you'll see a lot of bubbling. As that water boils away and goes away, you'll see a lot less bubbling towards the end. The second thing we accomplished from second, high-temperature fry is the Maillard reaction. The Maillard reaction gives the outside of the french fry its great, golden brown color, as well as its classic toasty french fry flavor. You might know the Maillard reaction from roasted coffee, or baked bread, or the amazing brown flavor of a well-grilled steak. It is the reaction between naturally-occurring sugars and amino acids in ingredients brought to a high temperature

INGREDIENTS :-

• Potatoes - 4 or 5
• Oil for frying
• Salt - 1/2 tbsp
• Black pepper powder - 1 pinch
• Chaat Masala - 1 pinch 

METHOD :-

• First you have to wash the potatoes and peel it off. 
• Cut the potatoes in the shape of French fries. 
• Boil half vessel water and boil potatoes for 5 min only. Don't boil it more, otherwise they will break down. 
• Drain it and spread it on a cloth. Wipe it thoroughly from cloth. We need fully dry French fries. 
• Now transfer French Fries in a plate and keep it in freezer for 30min. 
• After 30min, heat a wok and add oil. 
• When the oil is hot,  fry the potatoes  for 3 min on high flame. We need light golden color as we have to fry it once more.
• When it is light golden, than drain it out and keep in plate. 
• Leave it under fan to cool down for 20 min. 
• Than fry it once more on high flame, until it becomes golden brown. 
• Than serve it with your choice of spices or add salt, coriander powder, black pepper powder and chaat masala. 
• Serve it with tomato ketchup.. Enjoy your French fries 🍟..