Everyone loves French fries. On many occasions I find myself loyal to a particular restaurant because of the quality of their French fries. French fries can be eaten with almost anything, and this makes them a common favourite at diners, fast food restaurants and bars. Every restaurant has it’s own unique technique of preparation but the commonest is the two-bath technique also known as blanching. Now with Covid-19 and the lockdown, I sought an easy way to recreate the perfect French fries at home using the two-bath technique.
Potatoes contain a lot water and starch which makes homemade French fries appear soggy, so to get the perfect crispy on the outside and fluffy on the inside result, you will start by soaking the peeled wedges for 30 minutes. Then pour the water away and rinse again. After rinsing, put them aside to air dry for a couple of minutes.
Your first step will be frying the potatoes at a medium-low heat range and stir often for even cooking. Do not overcook to brownness. As soon as you notice a light brown crust, take them out of the oil and set them down to cool. In the second phase of frying keep the flame at medium-high range. Fry till they are crispy and golden, then place them on paper tissues to soak out the extra oil.
The appearance of French fries should be golden brown. Dark spots or burns indicate over cooking or dirty oil. Using clean fresh oil contributes a lot to the quality of your French fries. Since taste takes up majority of the eating experience, it is important that you do not kill the flavour of your French fries with dirty oil. The texture of your French fries is equally important. The perfect French fries are crispy on the outside and feathery on the inside. Finding the perfect balance between the two is tricky because making French fries too crunchy will result into a tough exterior and under cooking will make them appear pasty. With time and practice you will finally find the perfect balance. The size of your potato wedges will equally determine how long you fry them for. Big chunks take more minutes to cook to perfection compared to thin ones. Serve while hot with ketchup, tomato sauce, vinegar, salt or mayonnaise.
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