You can order fresh fries from Chipotle

Homemade fries: how to make them perfect

Why you should double-fry your fries in the future

It may be tempting for one or the other of us to reach for the pack of chips on the freezer shelf in the supermarket, but I can assure you - Photoshop works wonders! Because the perfect, golden-brown french fries on the packaging, which you also want from your oven, will in reality not really make your heart beat faster.

Homemade french fries that are prepared in the oven or deep fryer beat the options you buy by far! Soft on the inside (and not floury) and crispy on the outside, with the taste of real potatoes and not like - well, cardboard.

Don't believe everything you read: you don't need a professional deep fryer or any kind of cutting aid to make crispy french fries at home. Of course there are different levels of difficulty, but in the end they all lead you to the promised golden yellow delicacies.

It is best to ignore all floury potatoes right from the start. Because for really crispy French fries you need firm potatoes with a high starch and low water content - so it is better to use waxy potatoes right away!

The right cutting technique

After washing the potatoes, you should consider: with or without the peel? My favorites - whether baked or deep-fried - are shelled fries! The peel is not only super crispy, but also gets the full potato flavor. We shouldn't forget that it saves us a whole work step and brings the luck of the french fries even closer even faster!

Next, the potatoes (or sweet potatoes, zucchini, eggplant, etc.) are cut lengthways into even slices. Then you put slices of the same size on top of each other and cut them lengthways again into long sticks. Classic French fries should be cut very thinly (approx. 0.5 cm), normal, hand-cut French fries can be a little thicker (approx. 1.5 cm). For potato wedges, quarter the potatoes, turn the quarter so that the intersection is facing up and then halve the corner again.

Very important: let it soak!

At first glance, it may seem counterproductive to let the fries soak in water before deep-frying or baking. However, placing the fries in a large bowl of water for 2 to 3 hours will help get the excess starch out of the fries and perfect your crispy end result! Of course, you should pat them dry with a kitchen towel before further processing.

Alternatively, you can blanch the cut fries in boiling water for 3 to 4 minutes and then pat dry immediately.

Our recipe for homemade oven chips

For perfect oven fries, all you need to do is preheat your oven to 220 ° C, grab a baking sheet, the fries, starch and some salt and you're good to go!

The secret to crispy fries is to turn them in a little starch before baking. This helps to bind the excess water on the fries, allows the oil to stick better and forms a wonderful crust!

Then the fries are carefully spread out on a baking sheet with baking paper, baked until golden brown for about 40 minutes and turned halfway through. Before baking, it is best to toss them in vegetable oil, such as B. sunflower oil. The taste of seasoned French fries with a shell comes into its own here.

If you like your fries a little more spicy, you are welcome to add a little salt, garlic powder or smoked paprika powder. Our cook Johanna revealed her favorite trick: she turns the french fries in a mixture of finely chopped garlic, rosemary and coarse salt immediately after baking!

How to deep fry french fries at home

While I was preparing a few French fries in the test kitchen, I tried to elicit the best tips and tricks from my colleague Julia, who is a gifted deep fryer! Because there is probably no food that can be fried that Julia has not yet fried!

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Homemade french fries

I had hardly asked about the correct temperature when I got the answer: 160 ° C and then 190 ° C for the second run. Which finally leads us to the variant we have heard so often - double-fried!

The double frying method goes back to French fries sellers who are said to have discovered this method for themselves as early as the 18th century. Double frying makes french fries (and anything else you can fry in oil) incredibly crispy.

Why double? To put it simply: once is not enough to keep the fries crispy even after deep frying, as the moisture in the potato slowly seeps through and the fries become limp. But then why twice? Well, that's very easy - we just double the crispness with it.

First, the potato sticks are deep-fried at a low temperature, in this way a first, light crust forms. Next we get the fries out of the oil and let them cool down briefly. Now it goes back to the even hotter oil, where they are really deep-fried into a dream come true french fries.

Ideally, you should use unflavored oil with a very high smoke point for deep-frying. Take a look at our oil guide! You can use grapeseed oil, rice bran oil, or vegetable oil. In small portions (so that every frit gets its fat off), the fries are fried to the perfect degree of browning and then drained on kitchen paper. Frying baskets or ladles made of metal are suitable for this!

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The ideal temperature for frying

If you don't have the time or you are just too hungry, you can, as mentioned above, blanch the french fries in boiling water beforehand, let them cool and dry and then fry them in portions for approx. 5 minutes at 180 ° C. Good Appetite!

Now that you know how to easily prepare your fries yourself, you can refine them with various sauces, dips and toppings. You can find a variety of delicious combinations in our Sauces and Dips Guide, but I just couldn't write an article without mentioning one of the Kitchen Stories team's favorite local lunch spots - the Goldies in Berlin.

I think the entire team would agree that any food coma after lunch at Goldies was worth it. Their hand-cut french fries are not only incredibly crispy, but are also served with delicious, original toppings: from Sicilian-inspired caponata to truffles and parmesan to Peking duck and hoisin sauce. Here you can take a look at their creations, try them out at home and if you are in Berlin - of course, go and taste them! You can find more inspiration on her Instagram account.

Irish cheddar + Parmigiano Reggiano + pickled jalapeno chilli mix + chipotle chili sauce

2. Sicilian caponata

Braised eggplant + tomato + almonds + raisins + buffalo mozarella

Beetroot + horseradish majo + cabbage and carrot salad + dill

Parsley + Garlic + Parmigiano Reggiano

Misomajo + kimchi + furikake-algae-sesame mix + fried egg

Roast beef + tartar sauce + radishes + garden cress + fried onions + fried capers

Plucked duck leg + hoisin plum mayo + vegetable strips + duck crumble

What are your tips for homemade fries? Do you have your own sauce creations to share with the community? Let us know in the comments!

Published on February 17, 2019