3 Ways to Make French Fries

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3 Ways to Make French Fries
3 Ways to Make French Fries

Hit that hunger for potato chips? This article came to solve your life! The methods below will teach you how to fry potatoes that are crispy on the outside and soft on the inside. If you prefer, you can also bake everything in the oven so you don't have to mess with hot oil, but still leave the final product well seasoned. And feel free to use your favorite type of potato in the recipes below, from asterix to baraka.


crispy fries

  • 5 large potatoes (asterix, baraka or other type).
  • 950 ml of vegetable or peanut oil (for frying).
  • Salt (for seasoning).
  • Ketchup or mayonnaise (to serve).

Makes 4 servings.

Oven "fried" potatoes

  • 5 large potatoes (asterix, baraka or other type).
  • 2 tablespoons of olive oil.
  • 1 teaspoon of sea salt.
  • 1½ tablespoon butter (optional).
  • 1 clove of minced garlic (optional).
  • 2 tablespoons of chopped parsley (optional).
  • ¼ teaspoon of fresh black pepper (optional).

Makes 4 servings.


Method 1 of 2: Making Crispy French Fries

Make French Fries Step 1

Step 1. Peel the potatoes and cut each one into 6mm thick sticks

Wash 5 potatoes (asterix, baraka or other type) and place on a kitchen board. Take a large knife and cut them all in half vertically, forming chopsticks 6 mm thick. Then repeat the cut on each one to form more chopsticks.

You can leave the skin and make rustic potatoes, as long as you wash everything thoroughly

Make French Fries Step 2

Step 2. Place the potatoes in a bowl of ice water and refrigerate

Put the potatoes in a bowl and add enough cold water to keep them all submerged. Then refrigerate everything and wait between one and eight hours.

If you want to prepare potatoes in advance, follow this step a few hours (or even an entire night) before frying

Step 3. Drain the water from the bowl and dry the potatoes with sheets of paper towels

Put a colander in the sink and take the pot of potatoes out of the fridge. Then transfer them all to the strainer and drain off the water, before distributing the chopsticks on a layer of paper towels. Finally, place another sheet on top of them to absorb the rest of the liquid.

You need to dry the potatoes well before frying. Only then will they be crispy

Step 4. Put oil in a deep pot and turn on the stove

You can use a large pot or a deep fryer (the famous air fryer). In the case of the pan, add 950 ml of vegetable or peanut oil and install a kitchen thermometer on the edge of the pan. Increase the stove flame to maximum as it needs to reach 165 °C.

  • If you choose an air fryer, follow the manufacturer's instructions for use.
  • See if the thermometer is touching the oil and measuring the exact temperature.

Step 5. Put 1/3 of the potatoes in the oil and fry for three or four minutes

Don't add all the potatoes at once: you will end up lowering the oil temperature too quickly. Start with a 1/3 lead. Also, use a slotted spoon to turn the chopsticks from time to time until they are soft and pale.

If you're afraid of oil spilling, put the potatoes in the slotted spoon and dip them into the pot little by little

Step 6. Collect the chips from the oil and repeat the process with the others

After the first batch of potatoes is more or less fried (but not completely fried), collect it with the slotted spoon and place on a tray covered with sheets of paper towels. Then repeat the process with another 1/3 batch.

  • In this process, the potatoes will be partially fried: tender but not 100% crunchy.
  • Take a look at the thermometer and see if the oil is still around 165 °C before adding the next batch of potatoes.

Step 7. Heat the oil to 165 °C and fry another batch of potatoes for three or four minutes

After partially frying this second batch of potatoes, place it on the pan and heat the oil again until it reaches 165 °C. Then add another 1/3 of the chopsticks to the pan and repeat the process.

The higher the oil temperature, the more the potatoes will be crunchy on the outside

Step 8. Repeat the process with every batch until the potatoes are crispy

Transfer the fries to a tray of paper towels and dip one of the previous batches a second time. Repeat this until all chopsticks are golden. Finally, sprinkle with salt and serve!


try mixing different sauces! For example: mix ketchup and mayonnaise to improvise the good old rosé sauce.

Method 2 of 2: Baking crispy potatoes in the oven

Make French Fries Step 9

Step 1. Preheat oven to 205 °C

Place a baking sheet in the middle of the oven and turn it on at around 205°C.

The potatoes will start to crisp as soon as you transfer them to the hot baking sheet

Step 2. Peel 5 large potatoes

Wash and peel 5 large potatoes (asterix, baraka or otherwise). You can leave the skin on, but the potatoes will be a little softer without it.

Do not peel potatoes beforehand, or they will start to turn brown and rot faster

Step 3. Cut the potatoes into sticks 1, 2 cm thick

Put the peeled potatoes on the kitchen board and cut them vertically into sticks 1.2 cm thick. Then repeat the cut on each one to form more chopsticks.

If you prefer to make the potatoes even more crunchy, cut them into 0.6 mm sticks. In this case, cut the preparation time by something between five and eight minutes

Step 4. Season the potatoes with olive oil and salt

Place the potatoes in a large bowl and season with 2 tablespoons of olive oil and 1 teaspoon of sea salt. Then, stir everything with your hands or a large spoon until the products are evenly distributed.

Olive oil not only prevents the potatoes from sticking to the baking sheet, it also makes them crispier

Step 5. Distribute the potatoes on the hot baking sheet

Put on a kitchen glove and take the baking sheet out of the oven. Next, distribute the seasoned potatoes through it until you create a single layer.

You can spread the fries on the baking sheet even if you haven't preheated the oven

Make French Fries Step 14

Step 6. Bake the potatoes for 40 to 50 minutes, turning them midway through the process

Return the pan to the oven and bake the potatoes until they are browned in the corners. When the timer reaches the 20 or 25 minute mark, turn all the chopsticks over with a spatula.

Stick a fork in a potato to find out if it's done. If it comes out without difficulty, it's because you can take the baking sheet out of the oven

Step 7. Take the potatoes out of the oven and season with more salt (according to your preference)

When the potatoes are golden and crispy, take the pan out of the oven and transfer the chopsticks to a tray. Try one of them and sprinkle some salt on all of them (optional).

Eat the potatoes right away! If you take too long, they'll get soggy and rubbery


you can create a special seasoning by heating 1½ tablespoon butter with 1 clove of minced garlic for one minute over medium heat. Then add 2 tablespoons chopped parsley and ¼ teaspoon fresh black pepper and season the potatoes before serving.


The best frying and roasting potatoes are the most starchy ones, but you can experiment with whatever you like


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