Crispy Fries Golden Fluffy Perfect (Printer-Friendly)
Crispy fries with golden exteriors and soft, tender centers—perfect for any meal or snack craving.
# What You'll Need:
→ Main
01 -
1 kilogram starchy or all-purpose potatoes, peeled
→ For Chilling and Cooking
02 -
Ample ice cubes
03 -
2 litres cold water
04 -
1 tablespoon fine salt, for boiling water
→ For Frying and Serving
05 -
Vegetable oil, for deep-frying
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
1 tablespoon chopped fresh parsley, for garnish
# Steps to Follow:
01 -
Peel the potatoes and submerge them in a large bowl of ice water. Let them soak for 30 minutes to draw out excess surface starch.
02 -
Cut soaked potatoes into thin, even strips measuring approximately 1 x 1 cm. Bring a large pot of salted water to a boil, add the fries, and simmer for 5 minutes. Immediately transfer to a fresh bowl of ice water to halt the cooking process.
03 -
Drain potatoes thoroughly and place the blanched fries in the freezer for 15 minutes to further chill and firm up.
04 -
Heat vegetable oil in a deep fryer or large pot to 175°C. Fry the chilled potato strips in batches, ensuring the pot is not overcrowded. Fry for 10–15 minutes or until fries are crisp, golden, and begin floating.
05 -
Remove fries from oil using a slotted spoon and drain on paper towels. While still hot, season generously with salt and freshly ground black pepper.
06 -
Transfer fries to a serving dish and garnish with freshly chopped parsley. Serve immediately for optimal crispness.
# Extra Suggestions:
01 -
Chilling the potatoes after blanching ensures a crisp exterior and fluffy interior once fried.
02 -
For uniform cooking, cut fries to the same thickness.
03 -
Best enjoyed fresh, as the texture is most appealing immediately after frying.