Crispy French Fries (Finger Chips) are a classic favorite, loved by many for their crunchy exterior and soft, fluffy interior. Whether you’re making them from scratch or using frozen fries, this recipe will help you get that perfect crispiness.
Here’s how to make Crispy French Fries or Finger Chips:
Ingredients:
4 large russet potatoes (or any starchy potatoes)
3 cups water
1 tablespoon salt (for soaking)
2-3 cups vegetable oil (or canola oil) for frying
1 teaspoon salt (for seasoning)
Optional: 1/2 teaspoon garlic powder, paprika, or pepper (for extra flavor)
Instructions:
Step 1: Prepare the Potatoes
Peel and slice: Peel the potatoes (optional) and cut them into thin slices or long finger-like strips. Aim for evenly sized pieces to ensure uniform cooking.
Soak the potatoes: Place the sliced potatoes into a bowl of cold water with about 1 tablespoon of salt. Let them soak for at least 30 minutes. This helps remove excess starch, which contributes to crispiness and prevents them from sticking together when frying.
Step 2: Dry the Potatoes
Drain and pat dry: After soaking, drain the potatoes and pat them dry thoroughly with a clean kitchen towel or paper towels. The drier the potatoes are, the crisper the fries will be!
Step 3: Heat the Oil
Preheat the oil: Pour about 2-3 cups of vegetable oil into a deep frying pan or skillet (or use a deep fryer if you have one). Heat the oil over medium-high heat to around 350°F (175°C). To test if the oil is hot enough, drop a small piece of potato into the oil. If it sizzles and floats, the oil is ready.
Step 4: Fry the Potatoes
First fry (blanching): Carefully add the potato strips into the hot oil in batches (don’t overcrowd the pan). Fry for about 3-4 minutes until the potatoes are soft but not browned. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain.
Second fry: After all the potatoes have been blanched and cooled, heat the oil again to 375°F (190°C). Fry the potatoes in batches for a second time for 3-4 minutes, or until they are golden and crispy. This double-frying method ensures crispiness.
Step 5: Drain and Season
Drain the fries: Once the fries are crispy and golden, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
Season: While the fries are still hot, sprinkle them with salt. You can also add garlic powder, paprika, or any seasoning of your choice for extra flavor.
Step 6: Serve
Serve immediately: Enjoy your crispy French fries or finger chips while they’re hot! Serve them with ketchup, mayonnaise, or your favorite dipping sauce.
Tips for Perfect French Fries:
Use starchy potatoes: Russet potatoes work best for crispy fries due to their high starch content.
Don’t skip the soaking: Soaking the potatoes removes excess starch, making them crisper.
Double fry for extra crispiness: The first fry softens the potatoes, while the second fry crisps them up.
Check the oil temperature: Frying at the right temperature is key to achieving crisp fries. Too low, and they’ll absorb too much oil. Too high, and they’ll burn before cooking through.
Oven-Baked Option:
If you prefer a healthier version, you can bake these fries instead of frying them:
Preheat your oven to 425°F (220°C).
Toss the soaked and dried potato slices with olive oil and seasonings.
Spread them out in a single layer on a baking sheet.
Bake for about 30-40 minutes, flipping halfway through, until golden and crispy.
Enjoy your crispy French fries or finger chips—perfect as a side dish or a snack. Let me know if you’d like any variations or other tips!