French fries, or simply fries (North American English), chips (British and Commonwealth English, Hiberno-English), finger chips (Indian English), or french-fried potatoes, are batonnet or allumette-cut deep-fried potatoes.
French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are usually salted and, depending on the country, may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. Chips can be made from kumara or other sweet potatoes instead of potatoes. A baked variant, oven chips, uses less oil or no oil. One very common fast food dish is fish and chips.
- 2 kg potato
- Vegetable or peanut oil, for frying
- Sea salt
Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Blot with paper towels to dry them. Heat a few inches of oil in a heavy pot to 150°C. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch.
They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
Once all the potatoes have been fried at 150°C, turn up the heat until the oil reaches 200°C. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp.
Remove the potatoes from the oil and drain on paper towels.
Sprinkle with sea salt and dive in!
Please be careful when frying with hot oil.