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Children like French fries very much, and adults also eat it with great enthusiasm. French Fries from outside are not healthy, hence it is better to make them at home. But homemade French fries often don’t turn out to be “that” crispy. Just like the market. But there is no need to panic, today we will tell you some small kitchen hacks by adopting which you too can make French Fries that are crispy from outside, soft and golden from inside. Know in detail here.

It is most important to choose the right potato

Starchy potatoes (like Jyoti/Chipsona type) are best for French Fries. There is less moisture in them, due to which the fries become more crispy.

Don’t forget to soak the potatoes after cutting.

After cutting potatoes, soak them in cold water for 30 minutes to 1 hour. This removes extra starch and the fries do not become sticky or soft.

Boil – but lightly

Take out the soaked potatoes from water, add a little salt and vinegar to the water, boil the potatoes lightly for 2-3 minutes. Keep in mind that the potatoes should not melt completely.

Drying thoroughly is a game-changer.

Take out the boiled potatoes in a sieve and dry them completely with a kitchen towel or paper towel. By putting wet potatoes directly in oil, the fries absorb the oil.

Try the Double Frying Trick

This is the pro-level secret. First fry lightly on medium flame (no colour should appear), take out and let it cool. Then fry again on high flame until it becomes golden and crispy.

Right oil and right temperature

Use peanut, sunflower or refined oil. The oil should not be too cold or too hot. This is the right time when the potatoes start rising slightly as soon as they are put in hot oil.

salt always last

Adding salt before frying makes the fries soft. Add salt and spices only after frying.

A Bonus Hack for Extra Crunch

If you want, sprinkle 1 teaspoon cornflour or 1/2 teaspoon rice flour lightly on the boiled potatoes and fry them. The crispiness will be next level.