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Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones. Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes). Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow.

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French fries, done well, are truly one of life's greatest pleasures. Crispy on the outside, pillowy and potato-y on the inside, they can be eaten plain, with dipping sauces , or loaded with toppings.

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Sprinkle with salt and pepper. Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes. Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy. Transfer to paper towels and season them immediately with salt.

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Remove each batch and drain on new/dry paper towels. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying.

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Gather the ingredients. Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips. Place the chips in a colander and rinse under cold running water until the water runs clear. Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.

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Simmer gently for 20-30 minutes to create fluffy interior and a rugged surface for the oil to cling onto during cooking. Freeze for an hour to remove excess moisture. Fry gently in oil for about seven minutes to start the crisping process. Freeze for another hour to, once again, remove excess moisture.

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Preheat the oven to 200 degree celsius. Wash, scrub and cut the potatoes into thin chips. Transfer to a large mixing bowl and add melted butter, garlic, salt, pepper and parsley. Mix well. Transfer to a baking sheet lined with parchment paper and bake for 30 minutes. Gently flip/ turn the potatoes and bake for 15 more minutes until golden brown.

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Heat oil in a kadai or deep fryer or frying pan. Bring the oil to 200C, keep in mind this is a little hotter than normal frying temperature. Drop in the blanched potatoes and fry for 90 seconds. Remove from the hot oil and transfer it back onto the wire rack and allow to rest for 15 minutes.

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You will use the same oil you used to oil blanch but start at a higher temperature. It is important to use a thermometer for this step, raising the oil to 350 degrees Fahrenheit (176 degrees Celsius). 13. Gently lower the fries into the oil, being careful not to overcrowd the pan/ pot. 14.

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Belgian historian of food, Pierre Leqluercq noted that the first recorded mention of French fries is in a Parisian book in 1775. He traced the history of French fries and found the first recipe of what is a modern-day French fry in a French cookbook from 1795, La cuisinière républicaine.

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once they are cooled completely, deep fry in hot oil. make sure the oil is approximately 180 degree celcius. stir occasionally and fry until it turns golden brown and crisp. drain off to remove excess oil. now sprinkle ½ tsp chilli powder and ½ tsp salt. mix well.

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30 min cool: Leaves fries to cool for 30 minutes. Line a large bowl with paper towels - for draining and tossing. Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.

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Put a deep saucepan on medium heat and fill it halfway with vegetable oil or sunflower oil (both have high smoking points so are great for frying). Using a thermometer to check the temperature, get your oil to 130°C. Dice your potatoes into equal batons, about a quarter of an inch thick, and keep the skins on.

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Ingredients. For the Fries (chips) 4 large potatoes such as Sabego, Maris Piper, Idaho, Coliban, Bintje (go for low sugar content) 2 qt - 2 litres frying oil, or enough to half fill a large sturdy pot (or a deep fryer) such as Canola, Peanut, Sunflower or use Beef dripping for the ultimate taste.

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Soak potato strips in a large bowl of water for about 30 minutes. Pat with paper towels until thoroughly dry. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes, stirring and flipping the potatoes occasionally.

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In addition to listing French chip flavours, I've categorized them by the manufacturers that produce them. Most are French companies, but a few are not. Brets: SLOGAN: Le Chipsier Français (The French chip maker) Brets is a French chip company founded in 1991 in Brittany, which accounts for one-third of France's chip market.