Making French Fries yourself, the Chef Step by Step Cooking School
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Table of Contents
- 1. French Fries from the Oven or from the Deep Fryer
- 2. Prepare French Fries in the Oven
- 3. French Fries from the Deep Fryer
- 4. The right Fat for French fries
- 5. French Fries as a Side Dish
- 6. Making French Fries yourself, Tools and Ingredients
- 7. Potato Variety for French Fries
- 8. Prepare French Fries Step by Step
- 9. Summary Frying French Fries properly
- 10. Make Potatoe Wedges yourself
- 11. Multiple Use of deep-frying Fat
- 12. Recipe French Fries
- 13. Calories (kcal) French Fries
- 14. More Potato Recipes and Dip Ideas
1. French Fries from the Oven or from the Deep FryerGourmets like homemade French fries, but I have to take this opportunity to speak up for the French fries industry. The deep-frozen French fries and also the oven French fries are today processed in great quality and taste excellent. Nevertheless, homemade french fries from the deep fryer are something special.
2. Prepare French Fries in the OvenFrench fries from the oven simply succeed: Marinate the rawly cut potato sticks with vegetable oil and salt in a bowl, then place the French fries on a baking tray with baking paper. The potato sticks must not lie on top of each other, but only next to each other. Push the chips into the preheated oven and cook them at 220°C hot air for about 15 minutes until crispy. The French fries from the oven taste delicious, but from my point of view they don’t come close to the real French fries from the deep fryer.
3. French Fries from the Deep FryerThe best French fries come from the fryer and are homemade. How this works is shown step by step in the following text. French fries and potato wedges are best fried in fat!
4. The right Fat for French friesExperiment with frying fat and find out how it affects the taste. You can use coconut oil, sunflower oil, beef fat or olive oil. You have already read correctly, you can also fry with olive oil. It’s incredible how the taste of French fries changes depending on the type of fat you use!
5. French Fries as a Side DishThe French fries are generally a hit as side dish and they are often served with Wiener Schnitzel – Viennese Escalope Recipe, but better vor Vienna Cutlet is viennese potato salad 🙂 … French fries are typical site dishes for German Currywurst – curry sausage and steak. As finger food and snack, the French fries are served with spicy sauces and tomato ketchup or a homemade mayonnaise, simply wonderful. You will find a crazy combination of mine on the subject of finger food: I have cooked a low temperature pink duck breast with chips and truffle mayonnaise. This is a real hit and could be served at your perfect dinner – simply stunning! Steak with chips and ketchup, today an international classic and very popular.
6. Making French Fries yourself, Tools and IngredientsFor homemade fries you need good potatoes, a peeler, a kitchen board, a knife, enough frying fat, salt, a pot and stove or a deep fryer, a tea towel and a roll of kitchen paper, a large bowl, a frying basket that fits in the pot or is with the deep fryer and a skimmer.
7. Potato Variety for French FriesMealy boiling varieties have proven their worth in making French fries themselves. These potato varieties called Bintje, Aula or Likaria contain less water than waxy potatoes. This is ideal for frying and the chips will simply become crispy and tasty. If you don’t have access to these varieties, please use mainly waxy potatoes, these are a good alternative.
8. Prepare French Fries Step by StepPut all the tools and potatoes ready, let the fat melt in a pot or deep fryer over a low heat. I’ll take you step by step to the perfect fries.
8.1 Wash and peel PotatoesWash and peel the potatoes thoroughly, follow the tips for the potato variety! Wash the potatoes thoroughly and peel them thoroughly. Brown eyes should be cut out. Prepare a large bowl with cold water and place the peeled potatoes in the bowl so that they do not turn brown.
8.2 Cut peeled, raw Potatoes into SlicesThe raw potatoes are cut into even slices. Now cut the peeled potatoes into slices. You can cut the slices 0.5 cm to 1 cm wide. Thicker french fries look a bit more massive and rustic at the end. Thinner fries look finer on the plate and also cook faster.
8.3 Cutting Potato Sticks, raw French FriesThe uniform potato slices are now cut into uniform potato sticks. Place the potato slices on top of each other and cut the slices into pencils. Take your time cutting the potatoes and make sure they are cut evenly so that they look good after preparation. If the potato sticks are of different sizes, they will cook differently and you will not get an even, good result. If you have to cut a large amount of potatoes, put the potato sticks back into cold water to prevent them from turning brown.
8.4 Potato Sticks, raw French Fries, put into the Frying BasketPlace the dry, raw potato sticks in the frying basket. Next you have to dry the potato sticks, then you put the potato sticks in the frying basket.
8.5 Heat the Frying Fat, Temperature 170-180°CHeat the frying fat, a temperature of 170-180°C is appropriate. Note the fill level, the fat should not pass over when you adjust the raw fries in the basket. Heat the fat in the pot or in the deep fryer to 170-180 °C.
8.6 Blanching French Fries, the first Frying Process, 3-5 MinutesFrying the fries for the first time, that’s called blanching. Slide the raw French fries in the basket into the hot fat for the first time and blanch for 3-5 minutes.
8.7 Remove the French Fries from the hot Fat and allow to cool slightlyRemove the blanched French fries from the hot fat and allow to cool slightly. Then remove the chips from the fat and leave to stand for a few minutes.
8.8 Fry French Fries “final” and cook until doneThen fry the chips again in hot fat and cook until crispy brown. Then place the chips in the hot fat again in the basket and fry until crisp and brown (3-5 minutes).
8.9 Salt and serve French FriesLet the french fries drain well after the second frying! Remove the fries from the fat with the basket, drain well, tip into a bowl and season with salt. Arrange the chips quickly and serve. Serve the French fries in a paper bag with ketchup.
9. Summary Frying French Fries properlyHow do you get golden brown, crispy and delicious French fries? The raw potato sticks have to be fried twice. During the first frying, which cooks also call blanching, the raw potato sticks are fried for about 3-5 minutes. During this process the fries get only a little colour and cook slowly. Then a break is important, the pre-fried French fries must be removed from the fat for a few minutes and should cool slightly. This starch ensures that the french fries get the right colour and crunchy effect when they are fried the second time.
10. Make Potatoe Wedges yourselfI would like to mention the popular Potatoe wedges here. Cut the wedges as evenly as possible so that the result is good when frying. Only evenly cut wedges cook the same way, thicker ones may cause you to bite on raw potatoes! You can also prepare wedges in the oven, but they will be crispier in the deep fryer. The Potato Wedges are prepared in frying fat especially crispy and delicious!
11. Multiple Use of deep-frying FatYou should pass the frying fat after use and cool down through a fine sieve. This will remove any remaining fat from the frying pan. The fat can thus be used longer, firstly because no old frying residues burn in the fat during the next frying and secondly because the fat becomes rancid less quickly due to the removal of the frying residues.
12. Recipe French Fries
Recipe French fries with detailed step by step chef instructions. The making of french fries is explained with many tips and photos.
|400||g||Potatoes (more information above in the contribution)|
Peel and wash the potatoes to make your own french fries and place them in a bowl with cold water.
Take the potatoes out of the cold water and cut them into 1 cm thick slices, then cut them into 1 cm thick sticks and put them in the cold water again. After peeling and cutting, the potatoes must be placed in cold water so that they do not turn brown.
Heat the frying fat to 175-180°C in a high pot (note the fill level!) or in a deep fryer. Temperature test: The correct temperature is reached when bubbles rise on a wooden skewer immersed in the hot fat. The deep fryer does not continue to heat when the temperature is reached.
Remove the prepared potato sticks from the water and dry well. Pour the chips into the hot oil and fry for 3-5 minutes. This process is also called blanching.
Remove the prefried chips from the hot fat and leave to cool for 5 minutes.
Finally, fry the chips in hot fat for about 5 minutes until golden brown and crispy.
Drain the french fries very well and place in a large bowl. Season the french fries with salt and swirl, then serve quickly.
13. Calories (kcal) French Fries
14. More Potato Recipes and Dip Ideas
Dips and cold sauces:
Grill sauces for your next grill evening, 5 cold sauces quickly prepare
Cold sauces based on mayonnaise
Potato gratin with more vegetables
Potato fritter with apple compote
Simple potato pancakes
Potato fritter and roesti, potato pancakes with chives sauce
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