Potato fries may seem like a straight forward thing to prepare, right? But think about how many times have you made fries and they seem super oily or mushy on the inside. Well, now you can make the perfect fries, every time!
It doesn’t matter if you peel the potatoes or leave the skin on, as long as they are washed well. Decide on the size and thickness of the fries – it’s important to keep them all the same size to ensure even cooking. Allow the cut potato batons to lie in cold water in the fridge for at least an hour before cooking. When you’re ready to cook the fries, heat enough oil to about 160°C – 165°C and pat the raw potato batons dry. Make sure they are as dry as you can possibly get them. This will help prevent excessive oil splatter and also ensure crisp fries.
Fry the potato batons in batches – not too much at a time as you don’t want to lose the temperature fn the oil. Once the fries are golden brown, lift them out with a slotted spoon and drain on absorbent paper. Season lightly with salt and serve warm.