Fries, sometimes known as pomme frites or french-fried potatoes, are made from thick slices of potatoes cut into long, thin strips and deep-fried until golden and crispy. They are usually sprinkled with salt but have many variations in seasoning, sauce, or toppings around the globe. They are a common fast food accompanied by burgers, sandwiches, or fried chicken. Fries come in many shapes and sizes, which include the regular cut in straight, crinkle-cut, curly, waffle, and steak, each boasting different textures and flavours. Some are plain without seasoning, while others can be spicy baked potato wedges. To make these, first peel the potatoes, then slice them uniformly into thin strips, about ¼ inch thick. Uniform size assures uniform cooking. Soak the potato strips for a minimum of 30 minutes in cold water to remove excess starch, yielding crispier fries. Drain and pat them dry. Heat oil to 325 F in a deep fryer or heavy-bottomed skillet. Fry potatoes in small batches, 4-5 minutes, until tender but not browned. Drain on paper towels. Heat oil to 375 F and fry the potatoes in batches until golden and crispy, about 2-3 minutes. Drain, season with salt, and serve hot. Now, let's learn how to make this french fries recipe.

• 500 gms potatoes
• Oil
• Red chili powder
• Salt

• Peel and wash 500 gms of potatoes. Cut them into long strips not more than an inch thick. Immediately soak the potato sticks in a bowl of cold water, letting them stay there for half an hour. Soaking removes excess starch, hence making the fries crispier. Soak the potato strips in water for about 30 to 40 minutes. Then, strain the potato strips and pat them dry with a fresh napkin.
• Now, heat some oil in a deep frying pan or kadai up to 180 C. You must have adequate oil so that the fried potato strips get fully dipped in it. This helps fries get fried crispy.
• This way, your fries will come out perfectly crispy outside and soft and fluffy inside. The soaking helps remove extra starch, which is critical for crisps to be golden.
• Draining the strips of potato properly before frying also makes certain that oil splatters are avoided and that cooking is uniform.
• Fry in small batches to avoid the strips sticking to one another for about 5-6 minutes until golden brown and crispy.
• Using a slotted spoon, bring out the fries and place them on a dry paper towel. While still warm, sprinkle a tsp of salt and, if desired, half a tsp of red chilli powder over the fries for added flavour. Toss gently to distribute evenly. Serve hot with optional seasonings such as paprika, parmesan, or garlic powder with ketchup or mayonnaise for flavour
• If you enjoyed this delicious recipe of french fries, don't forget to share them with your friends and family.