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Ingredients
1 pound russet or Yukon Gold potatoes, scrubbed (or peeled, if desired)
3 cups (24 ounces) grapeseed, peanut or canola oil, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
Nutrition Information
Per serving (about 1 cup), based on 4
Calories: 244; Total Fat: 18 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 302 mg; Carbohydrates: 20 g; Dietary Fiber: 3 g; Sugar: 1 g; Protein: 2 g
French fries recipe
French fries
French fries recipe in Telugu
French fries kaise banate hain
French fries at home
French fries recipe in tamil
French fries kaise banaen
French fries in hindi
French fries recipe in Kannada
French fries challenge
How to make crispy air-fryer fries with no fuss and very little muss
This recipe employs the cold-fry method. Here’s how it works: Cut potatoes into tidy sticks. Rinse them under cold water, and then dry them very well. Place them in a large pot over a burner turned to high. Add enough high-smoke-point oil to cover. Fry until they’re brown and crisp. Drain, sprinkle with fine sea salt and eat
this method sounds like nonsense, I promise you, it’s not. In his 1997 book “The Man Who Ate Everything,” Jeffrey Steingarten credits the French chef Joël Robuchon with inventing something similar. Steingarten’s reporting on Robuchon’s methods helped spur the well-loved double-fry technique.
When followed exactly, the double-fry method — in which you deep fry cut potato sticks in oil twice, once at around 325 degrees, then again at around 350 to 425 degrees — reliably produces remarkably crisp, well-browned french fries.
How to make oven-baked fries
Unfortunately, when I’m craving french fries, I want them as quickly as possible, and I don’t want to spend hours in front of boiling grease. The idea of watching a thermometer in a hot pot of oil, frying a pile of potato sticks once, draining and then frying them all again, cooling in between, adjusting the heat to maintain the right temperature … It’s just far too much trouble for me. If you love doing it that way, by all means, continue! But this is how my parents made french fries at home when I was growing up, and it’s how I do it, too. Give it a try, why don’t you?
don’t think there’s anything wrong with having a plate of french fries with ketchup or mustard or mayonnaise or vinegar or Thousand Island dressing splattered over the top or on the side for dipping. But if you want to round out the meal, what about some pan-fried fish? A green salad? A simple steak? Or roasted chicken? You could make a rough poutine, with gravy and cheese. You could disco the fries, or top them with melty cheese. You could eat them outside in the spring breeze or on your kitchen counter with a glass of wine or in bed. Have them however you like — you deserve it.