How to make nice french fries ?

I'm from the UK so I can give you a recipe for chips. In the UK chips are crisp on the outside and light and fluffy inside.


For a basic "chip", which is a bit healthy than "french fries" because the thicker the chip the less oil is absorbed:


Allow 125-175g potatoes per person (multiple accordingly)


Method

1. Peel the potatoes and cut into even-sized chips.

2. Place in a bowl of cold water until required, or run under the cold tap for 10 mins - this removes excess starch.

3. Drain and dry well, and place in the chip basket.

4. Heat the oil (sunflower is good) to 170C then lower the chips into the oil and fry for 5-6 minutes, until soft but not browned.

5. Shake the basket a couple of times to ensure even cooking. Lift out the basket and drain the chips on absorbant kitchen paper, whilst reheating the oil to 190C.

6. Return the chips to the oil for 2-3 minutes to brown.

7. Drain well and serve immediately.

8. Season to taste.



You can also parboil the potatoes first before blanching.


Best types for chips are King Edward, Maris Piper and Desiree - ones with a floury texture.

Oops, the blanching was a bit of a typo because blanching is actually plunging into hot water, and I used it for putting into hot oil.


Chips are about (lady's) finger sized. Even-sized chips cook at the same rate so you'll get a even standard of chip. I tend to cook wedges in the oven.


Sunflower oil is light and one of the most healthiest fats. Is 'blanc de boeuff' beef fat? If so, it's good for clogging arteries. McDonald's in HK still uses beef fat for its fries but has changed to healthier oils in other countries. Chip shops in the UK tend to use beef fat because it's cheap. I would stick with a good vegetable oil and sunflower does have a nice flavour.


Potatoes are generally divided into two categories - waxy or floury. If you're not sure of which type of potato you have and want to know before cooking, mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the jug, while a waxy one will float.


Floury ones are suitable for baking, mashing and chipping as they have a soft, dry texture when cooked. They aren't good for boiling because they tend to disintegrate, usually into "wallpaper paste".


Waxy ones are more solid than floury potatoes and hold their shape when boiled, but are not good for mashing. They are most suitable for baked and layered potato dishes such as Boulangere potatoes and also potato salad. With Jersey new potatoes you just boil with mint, toss melted butter and serve - yummy.

Alas we rarely have chips in our house as one member is on a low GI diet. But occasionally we pick up a couple of spuds from a friend in the UK who grows his own (Golden Wonder variety) for a treat.


The potatoes here are usually popular US varieties of which I'm not so familiar. Try Olivers or Great and ask which of the varieties they have are floury. There is usually someone knowledgeable in either place, or they will double check. Or perhaps someone here will be able to help.

We bake not fry. They are great.

A friend uses parsnips too which are sooo yummy but we haven't tried that yet.


This is from Jamie Oliver, but you can do your own variation:


2 pounds large potatoes, cut into large chips 1 cm (1/2-inch) thick

Olive oil

1 bulb garlic

Freshly ground black pepper

3 sprigs fresh rosemary

1 lemon, zested

3 ounces sea salt



Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).


Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. (we do it without the salt)


Heat a small amount of olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips.


Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.


Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve. (optional!)

I use sunflower or corn oil and and a stingy amount of beef fat, result never dissapoint.

Parboiling gets better result, learned while in England, they have some of the best spuds.

And I wash it well and leave the skin on.