Perfect Homemade Potato Fries
Master the art of the fry. By soaking the potatoes to remove excess starch, we achieve a superior level of crispness that rivals your favorite bistro fries.
Perfect Homemade Potato Fries
Master the art of the fry. By soaking the potatoes to remove excess starch, we achieve a superior level of crispness that rivals your favorite bistro fries.
Ingredients
- 2 large Russet or yellow-flesh potatoes
- 1 liter cold water, for soaking
- 30 ml (2 tbsp) sunflower or olive oil
- 2.5 g (1/2 tsp) garlic powder
- 2.5 g (1/2 tsp) paprika
- Salt, to taste
Instructions
Cut potatoes into sticks of uniform size. Submerge in a bowl of cold water for a minimum of 20 minutes.
Drain the potatoes, rinse under cold running water, and dry completely with a clean cloth or paper towels.
In a large bowl, combine the dried potato sticks with oil, garlic powder, and paprika. Toss to coat evenly.
Preheat the cooking appliance to 195°C (383°F).
Cook for 25-28 minutes. Agitate the basket every 10 minutes to promote uniform cooking.
Season with salt immediately after cooking. Serve hot.
Nutrition Facts
Amount per 1 servingChef's Tip
"Avoid salting the potatoes prior to cooking. Salt extracts moisture, which inhibits crisping. Season immediately after cooking is complete."