-1 Kg Potatoes (more or less)
-2 Cups Vegetable Oil (half fill deep frying pan
-Pinch of Salt
Method
-Once the Potatoes have started frying they will start to float since they are no longer heavy. Use a ladle to check if they have started turning golden yellow
-Let the Potatoes cook some more as you check for their donness
-Remove the French Fries from the oil, let excess oil drip off
-Set the French Fries in a large bowl with a paper towel to keep warm as you finish the remaining batch
-Serve your French Fries with Ketchup, Tomato Sauce, or Chili Sauce. I like Hot and Sweet!
-There are two kinds of people in this world, those who drizzle Ketchup on their French Fries and those who dunk their French Fries into the Ketchup one by one. I am both. Who are you?

- 1 Kg Potatoes
- 3 Cups Vegetable Oil
- Pinch Salt
French Fries
Classic crispy and golden potato fries — a beloved snack or side dish worldwide
📝 Frequently Asked Questions (FAQs)
Q1: What type of potatoes are best for making French fries?
Russet or Idaho potatoes are ideal because of their high starch and low moisture content. This helps the fries turn crispy on the outside while staying fluffy inside.
Q2: Should I peel the potatoes or leave the skin on?
Both options work! Peeling gives a smooth fry, while leaving the skin on adds texture, nutrients, and a rustic taste.
Q3: What is the best oil to fry French fries?
Neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil are best for deep frying. Olive oil can be used but has a lower smoke point and stronger flavor.
Q4: How do I get fries crispy?
Double frying is a popular method: fry at a lower temperature first to cook the inside, then fry again at higher heat to crisp the exterior. Also, drying the potato strips thoroughly before frying helps.
Q5: Can I bake French fries instead of frying?
Yes! Toss potato strips with oil and seasoning, then bake at a high temperature (425°F/220°C) until golden and crisp for a healthier alternative.
Q6: How should I season French fries?
Classic seasoning is just salt, but you can get creative with garlic powder, paprika, cayenne, or fresh herbs like rosemary and thyme.
📊 Nutrition Card – Per 100g serving (approx. 15-20 fries)
Nutrient | Amount | Notes |
---|---|---|
Calories | ~312 kcal | Calories vary based on frying method and oil absorption |
Protein | ~3.4 g | Potatoes contain modest protein |
Total Fat | ~15 g | Depends on oil used and frying time |
Carbohydrates | ~41 g | Mainly starch from potatoes |
Sugars | ~0.3 g | Naturally occurring in potatoes |
Fiber | ~3.8 g | Higher if skin is left on |
Sodium | Varies | Depends on added salt |
Dietary Labels
Category | Status | Notes |
---|---|---|
Vegetarian | ✔ Yes | Made from potatoes and oil only |
Vegan | ✔ Yes | No animal products used |
Gluten-Free | ✔ Yes | Naturally gluten-free unless cross-contaminated |
Dairy-Free | ✔ Yes | No dairy ingredients |
Nut-Free | ✔ Yes | No nuts included |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
4 Comments
Thanks Laura😍,they were which was exciting!
ReplyDeleteExcellent and easy recipe! I'm trying this in a couple of hours but before then, why pre boil before frying? Thanks
ReplyDeleteSuperb 😻😋😋😋😋
ReplyDeletethank you an easy way
ReplyDelete