2 tablespoons corn flour (optional, for extra crispiness)
Salt to taste
Oil for deep frying
Ingredient Notes
Potatoes: Russet or Maris Piper potatoes work best because of their high starch content.
Corn flour: Helps create an extra crispy coating.
Oil: Use vegetable or canola oil for frying due to their high smoke points.
Instructions
Prepare the Potatoes: Wash and peel the potatoes. Cut them into long, even sticks for uniform cooking.
Soak the Fries: Place the cut potatoes in cold water for at least 30 minutes to remove excess starch. This step makes them crispier.
First Fry (Blanching): Heat oil in a deep pan. Fry the potatoes on medium heat for 4–5 minutes until soft but not brown. Remove and drain on paper towels.
Rest and Cool: Let the fries cool for 10–15 minutes (you can refrigerate for extra crispiness).
Second Fry: Heat the oil again — this time on high heat. Fry the cooled potatoes until golden and crispy.
Season and Serve: Drain the fries on paper towels and sprinkle with salt. Serve hot with your favorite dipping sauce.
Nutrition Facts (Per Serving)
Calories: 220
Fat: 11g
Carbohydrates: 28g
Protein: 3g
Fiber: 3g
Tips and Variations
Double Fry Method: Always fry twice for perfect crispiness.
Air Fryer Option: Cook at 200°C (400°F) for 18–20 minutes, shaking halfway.
Seasoning Ideas: Try garlic salt, paprika, or parmesan for extra flavor.
Healthier Choice: Bake the fries instead of frying — drizzle with olive oil and bake at 220°C for 25 minutes.
