Crispy homemade fries

I recently discovered the secret to making crispy fries in my attempt to create better food (insert: choices) and food photos this 2019. Normally, I do not make such a huge fuss in researching ways to improve the look and taste of something as ordinary as fries because 1) I make them only to devour them instantly, and 2) these finger foods seem to be too simple to make a blog post out of.

I was wrong (at least for number one). Preparing food properly made my family appreciate me more haha. ^_^

My previous thoughts on fries were:

  1. It originated from France.
  2. Leave the fries submerged in oil till it’s golden brown.
  3. Fries eaten at home is best served with ketchup, like anywhere else and,
  4. Wedges are better.

Today, I learned that:

  1. It originated from Belgium.
    (Sources say that: The origins of the French fry have been traced back to Belgium, where historians claim potatoes were being fried in the late-1600s.  Ref: https://wonderopolis.org/wonder/belgian-fries ) Now, I do not know if there is truth to anything about this or not, so just to be sure, we credit the French.)
  2. Double-frying the fries will make it crispy, and the addition of cornstarch before frying it is the cherry on top of an afternoon feast!
  3. Making homemade dips rather than resorting to ketchup is possible as well as cost-efficient than buying your preferred combo elsewhere (I will write a recipe of dips in the future:) ) . And,
  4. my preferred cut is still wedges. 🙂

Crispy Potato Wedges

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3

Ingredients

  • 3 pieces medium-sized potatoes scrubbed then peeled
  • 1 cup olive oil (or coconut oil)
  • 1/4 cup cornstarch
  • Garlic salt (or plain salt) to taste
  • Lemon pepper (or plain pepper) to taste

Instructions

  1. 1. It is very important that you wash the potatoes before peeling them.

    2. Slice them evenly to your desired choice – skinny fries or like mine, the classic potato wedges. You must keep the cuts uniformed so they will cook evenly. Soak them in cold water for 20 minutes; draining and rinsing them in three changes of water to prevent them from getting soggy. Pat them with paper towels and leave them in a coriander to dry. 

    3. While your potatoes are left to dry, prepare your baking sheets and line them with paper towels. 

    4. Dust your fries with cornstarch before assembling for the first fry. 

    First fry:

    1. Heat oil in a deep sauce pot. 

    2. Wait till it reaches 250 F on a deep-fry thermometer (if you do not have one like me, you can test it by dipping the handle of a wooden spoon; if it is steadily bubbling, it is ready for frying.) 

    3. Drop 1/3  of your potatoes onto the pot, then increase your heat from medium to medium high. (It is also important that you do not overcrowd your potatoes).

    4.Cook, stirring occasionally with a skimmer or a large slotted spoon, for 2 to 3 minutes, until potatoes soften (you should be able to cut them with the side of the spoon), are slightly blistered, and creamier in color. Remove potatoes if they start to brown.

    5.Scoop out potatoes, shake to drain off excess oil, transfer to prepared baking sheet, and arrange in a single layer. Fry remaining 2 batches of potatoes in the same manner. 

    Second Fry:

    1. Heat oil until it is ready for frying.  Line a baking sheet with paper towels.

    2. Add one-third of potatoes and cook, stirring, for 1 to 2 minutes, until they turn golden-brown and become crisp.

    3. Transfer fries to prepared baking sheet and sprinkle generously with garlic salt and lemon pepper (or just with table salt will do). Fold the edges of the paper towels up and over the fries to make a little pouch, and shake well so salt and pepper is evenly distributed.

    4. Fry the remaining 2 batches of fries in the same manner. Serve immediately.

Indeed, I served it immediately! Only to be feasted on by my husband in a matter of minutes, while watching Rorouni Kenshin on a warm afternoon day.

For starters, life is good.

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