French Fries recipe & Crispy Potato Chips/wafers

 French Fries recipe & Crispy Potato Chips/wafers

French Fries:

Many people think that french fries are from France but it's not like that. French Fries are from Belgium. In the 16th century, the fishermen of Belgium were used to fry the fish and eat but in winters the rivers used to be dried up completely, they started frying the potatoes instead of fish and started eating. The name french fries was given by the Americans. The American soldiers when came to Belgium during the world war, they had those fries and gave the name french fries because, in Belgium, the language spoken was French. That's how the french fries were invented and named.

This is a very basic, simple and easy dish but we get often insulted when we make this dish and serve to our guest because. it never tastes like that MacDonalds or restaurant like fries. Right?

So let me show you how to make MacDonalds restaurant-style french fries!

• Take 5-6 to peeled potatoes. (The most important thing is the potato! Primarily, there are 2 types of potato. One is the waxy potato which has a waxy texture that feels like wax after cooking when you press it with your fingers. And the other one is that gets mealy texture after cooking. So you have to use the mealy potato in which the starch does not get bind and it becomes crispy.)
• Then Cut the potatoes in ½ cm thickness and soak them in water so the starch gets removed from the potatoes.
• As you put the fries into the water, the water will start getting milky so change it after a certain period with freshwater.
• Now, put the water in a pan and keep it for heating(heat the water about the simmering temperature:80 to 85-degree celsius)
• After simmering the fries, keep them on a plate. Now, keep it in a deep freezer because when these fries will go in the deep freezer the mealy texture in it will come even better and starch will become ice. (When the starch is cooled, it gets hydrolyzed in the water we cook or in its own water. Due to this, it becomes even and equal.That's the only point of french fries: to cook the starch completely and give a texture outside i.e soft from inside and crisp from outside.)
• Now, heat the oil at simmering temperature i.e 130-degree Celsius(you can even go up to 140 degrees as you will put the cooled fries it will automatically come at the 130 degrees)
• Then fry the fries only 50% at the slow temperature. Then remove the fries from the oil and keep them outside.
• Again heat the oil but this time at the high temperature, now fry the remaining 50% of fries at high temperature as we had already cooked the potato inside, and frying it at high temperature will give a nice texture and crispiness.)
• Now put them into the mixing bowl, add salt as per taste, and toss well.
• Serve it hot with tomato sauce. Cheers! Your french fries are ready.

Nutrition Facts

French Fries

Amount Per Serving

Calories 378Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Sodium 622mg27%

Potassium 1332mg38%

Carbohydrates 58g19%

Fiber 4g17%

Sugar 2g2%

Protein 7g14%

Vitamin A 74IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin C 18mg22%

Vitamin E 6mg40%

Vitamin K 11µg10%

Calcium 54mg5%

Vitamin B9 (Folate) 45µg11%

Iron 3mg17%

Magnesium 78mg20%

Phosphorus 176mg18%

Zinc 1mg7%

Crispy Potato Chips:

• In a bowl, take 3 cups of water and 2 pinches of salt. Mix lightly so the salt gets dissolved
• Take rinsed and peeled potatoes and slice them using a slicer directly into the bowl.
• Let the chips be in the water for about 15-20 minutes then remove the slices from the water and drain it.
• Then add them into the boiling water and blanch them for about 3-4 minutes on high flame.
• Switch off the flame, cover the pan and let the potatoes be inside the pan for about 3-4 minutes.
• Drain the potatoes well using a strainer. Add the slices into the bowl and put salt as per taste.
• Then fry or bake the potatoes.
• You can store these chips in an airtight container.
• These chips can be eaten at any time as they are very light.

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