French Fries are eaten by the bagful in our house. The kids can’t keep their hands off them. They fight over the last couple of fries, ever time. They are lightly seasoned so that they are already filled with flavour before you even add anything on top after frying.
What makes these fries so special?
These fries are crispy on the outside and fluffy on the inside. Doesn’t get better than that, right? No more soggy fries.
What can these fries be served with?
We usually serve these fries with ketchup or even my special fry sauce. I have attached the link for you so you can try it yourself.
Preparation Time 30 minutes
Freeze Time 3 hours
Fry Time 4-5 minutes
Yields 2 kg fries
2 kg potatoes- peeled, washed and cut into 1/2 inch fries
25 grams corn flour
3 teaspoons salt- divided
2 tablespoons oil
1/2 teaspoon paprika
1/2 teaspoon black pepper
Oil for frying
Peel, wash and cut potatoes into 1/2 inch fries. Wash them once more.
Place a large pot of water on the stove. Add 2 teaspoons salt and 2 tablespoons oil to the water. Mix it through and bring it to a boil.
Add the potatoes and parboil the potatoes for 3-4 minutes.
Drain the potatoes and set them aside.
Place a layer of kitchen paper on the counter and scatter the potatoes in a single layer. Dry the potatoes out under a fan. Move the fries every 15 minutes so they don’t stick to the kitchen paper.
Once they are dried, move them to a baking tray and set them aside.
In the meantime combine the ingredients for the spice mix. Combine the corn flour, 1 teaspoon salt, paprika and black pepper in a bowl.
Mix well then coat the fries in the corn flour mixture.
Place the fries in a strainer and shake off the excess corn flour mixture.
Divide the fries in 2 ziplock bags. Freeze the bags of fries for 2-3 hours minimum.
To fry: Heat some oil in a pan to 180c. Fry the fries for 3-4 minutes until golden and crispy.
Remove from the oil. Top with additional spices and serve with ketchup or fry sauce.