A step-by-step guide to perfection
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Admit it, making restaurant and fast food chain-style French fries at home is always a task. No matter how hard we try, it is a struggle to achieve fries that are perfectly cooked, non-greasy and crunchy all at the same time. Chef Rupesh, Chef De Cuisine of Earthplate at Sahara Star Hotel in Mumbai reveals some basic tricks to achieve the perfection of this fried goodness at home. 

A common suggestion is frying the potato sticks twice – once at a low temperature and then at a high temperature - to achieve the right texture, but chef Rupesh thinks otherwise. He recommends that you start by parboiling the potatoes, for approximately 10 to 12 minutes, with a pinch of salt. Ensure that they are 60 per cent cooked which means they should be soft on the inside but not falling apart. In case perfect timing is not your thang, just take the potatoes off the flame once the water shows its first big bubble. 


Once par-cooked, cut the potatoes into sticks and lay them on a sheet of kitchen towel to soak the excess water. Once the fries are dry and cold, fry them on a high flame in vegetable oil until a crust forms over them. A common mistake is to wait for the colour to change but all you have to look out for is a coating. Once out of the pan, season the fried sticks with some salt and serve hot. 


If the steps are followed properly, the end result will be a batch of fried goodness that’s crunchy on the outside and hot and soft on the inside. 


Now, like most others, you can spike these fries with a dash of freshly-ground pepper or take the flavour a notch up with some homemade peri peri masala. Follow this easy recipe for a lip-smacking spice mix within 10 minutes. 

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In case you’re in the mood for something different, you can transform your fries into a traditional Canadian poutine, a dish which features fries with cheese and gravy. Chef Ripudaman Handa shows you how to make a hot bowl of this gravy in less than 30 minutes in this video.

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