People usually head to their favourite fast food restaurants for some fries when it is possible to get the same results at home without having to buy any special equipment.
With only three ingredients and about an hour cooking time, the french-fry recipe is surprisingly easy.
All you will need are potatoes, one litre of vegetable oil for frying, a deep pot and salt.
According to Good Food, it is ideal to select starchy and golden potatoes as white or pale potatoes have a tendency to dry faster when cooked before peeling them and cutting them into medium sized strips.
It’s also important to wash and soak the potatoes in a bowl of water to maximise crispiness.
Afterwards, place the cut chips into a deep, wide pot filled with a oil on medium-high heat, stirring every few minutes for the first 20 minutes as they start to float to the top of the oil indicating they are almost ready.
Once they all begin to float and turn golden brown remove them from the oil using a long handed wire-mesh skimmer before placing them in a bowl or plate lined with a couple sheets of paper towels to catch excess oil.
It is important to put the chips in a large cast iron or other heavy-bottomed pot. They should only half-fill the pot. If they go any higher you must find a larger pot for safety reasons.
Top chefs and the experts from Better Homes and Gardens also recommend sprinkling a tablespoon of corn starch over the chips to absorb moisture and add extra crunch to the chips.
For flavour add one or two tablespoons of fine salt over freshly made chips and dish to serve with any desired meal, such as schnitzel or burgers.
Craving some roast potatoes instead?
If you prefer to cook and eat roast potatoes, former Masterchef star Callum Hann previously told the Daily Mail that it’s best to ‘rough the potatoes’ by shaking them vigorously in a colander once boiled.
This will increase the surface area for heat to penetrate through each potato.
‘Toss the roughed-up potatoes in olive oil, then crisp up in an air fryer or roast in a 200C fan forced oven,’ he said.
‘For the best roast potatoes make sure you par boil them in salted boiling water for about 10 minutes or until tender,’ he explained.
For both chips and roast potatoes, it’s important to be careful not to overcook. When cooking chips this can be avoided by regularly checking the potatoes when frying.
‘Food continues to cook even after you take it off the heat – whether it’s a steak, a risotto or a fried egg. Take it off just before it’s ready, not exactly when it’s ready,’ Callum explained.
To serve, don’t be afraid to add extra toppings to fried chips other than condiments. Get creative and add different cheeses or mince meat and onions – the options are endless.