Tips for the perfect fries
The perfect fry is salty, crispy, light and not greasy. Making them at home is very doable, if you follow these tips.
Everyone has their own preference when it comes to fries. Some like thin French fries, while others go for thick, lazy-woman fries (which logically need a little longer in the fryer). With the skin on or off, anything goes.
Which potato?
It’s best to use a floury potato. Bintjes are often mentioned as the perfect potato for fries, but you can also use Agria or Première.
Cutting
You want all your fries to cook evenly, so it’s important that they are all roughly the same thickness. Cut carefully; anyone who wants to be absolutely sure can use a food processor or fry cutter.
Water
It’s important to soak the freshly cut potatoes in water for a while before frying them. This draws the starch out of the potato (the water also becomes cloudy) and makes the end result extra crispy. Leave the fries in cold water for at least an hour; longer is fine too.
Dry
Next, for the ultimate crunch, it’s important that the fries are bone-dry. Dry them thoroughly with paper towels, then spread them out in a single layer on a clean tea towel so they can dry in the air for a little while longer. Feel free to leave them for an hour.
Fat
The fat in the fryer is also vital. Peanut oil produces excellent fries. But if you really want to do it properly, stock up on goose fat or beef dripping. The crispiest fries I’ve ever eaten were fried in beef dripping, with a small addition of pistachio oil.
Double frying
To get the perfect airy interior that still genuinely tastes like potato, start frying at a low temperature. This allows the fries to cook through without burning.
Thin French fries should be fried for 3–4 minutes at 160 degrees, then for another 3–4 minutes at 190 degrees. Give thick fries a few minutes longer. For the best result, let the fries cool completely between the two batches. This removes more moisture from the potato and makes it firmer, ultimately making it crispier.
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