Crunchy Juicy Potato Fries

Name: Crunchy Juicy Potato Fries
Total time: 1800 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 large russet potato; 1 tsp paprika; 1/2 tsp Chilli powder; Oil for frying; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I learnt a trick in 2010 for the juiciest fries with a crunchy outside and creamy interior. From that point on, I never looked back. Two simple rules:

1. Blanch potatoes before frying
2. If you have the time for it, fry potatoes twice (first at a lower temperature and second at high temperature)

Well, I don’t always have the time to follow the second rule so I’m basically satisfied with the results from blanching and frying once. I say a win is a win!

P.S.:- we will stay economical with the oil by shallow frying these potatoes. Just be willing to do it in two batches. Trust me, it does not take all day. Obviously, double frying will beat the crisp of single frying, so pick your poison!

I learnt a trick in 2010 for the juiciest fries with a crunchy outside and creamy interior. From that point on, I never looked back. Two simple rules:

1. Blanch potatoes before frying
2. If you have the time for it, fry potatoes twice (first at a lower temperature and second at high temperature)

Well, I don’t always have the time to follow the second rule so I’m basically satisfied with the results from blanching and frying once. I say a win is a win!

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I learnt a trick in 2010 for the juiciest fries with a crunchy outside and creamy interior. From that point on, I never looked back. Two simple rules:

1. Blanch potatoes before frying
2. If you have the time for it, fry potatoes twice (first at a lower temperature and second at high temperature)

Well, I don’t always have the time to follow the second rule so I’m basically satisfied with the results from blanching and frying once. I say a win is a win!

I learnt a trick in 2010 for the juiciest fries with a crunchy outside and creamy interior. From that point on, I never looked back. Two simple rules:

1. Blanch potatoes before frying
2. If you have the time for it, fry potatoes twice (first at a lower temperature and second at high temperature)

Well, I don’t always have the time to follow the second rule so I’m basically satisfied with the results from blanching and frying once. I say a win is a win!

Saved

Ingredients

30 minutes

1 serving

1large russet potato
1 tsppaprika
1/2 tspChilli powder
Oil for frying
Salt to taste

Saved

Steps

30 minutes

1

Thoroughly wash the potato (no need to peel). Cut potato into fries, use a serrated knife if you’re feeling fancy
2

In a colander under running water, just rinse potato fries. Use a colander so that the water just runs through without soaking the potatoes. This is to keep the potatoes from soaking up water and becoming mashy when cooked
3

Place potatoes in cold water with salt and vinegar, making sure potatoes are completely covered by water. Blanch for 5 - 10 minutes (depending on thickness). This is a gentle simmer, do not be tempted to get them to a rapid boil for two long as it might break the potatoes before you even fry them
4

Drain potatoes dry then toss in some paprika and Chilli powder or seasoning of choice
5

In a shallow pan, heat oil enough for shallow frying in two batches. Fry each batch until golden and crispy. If you were double frying, you’d fry first for a minute, drain and cool fries on paper towels for approximately 25 - 30 minutes and re-fry until golden and crispy
6

Enjoy immediately!