When I decided to make French Fries with “Fried”, I did some research on “Potatoes”. There are so many types of potatoes out there in the supermarket; so which type to buy? I learned that potatoes that belong to the “dry/floury” group are most suited for baking and making chips & fries. Dry/floury group of potatoes include:
- Snowden (for chips);
- Bintje, Desiree, Russet Burbank (for fries); and
- Russet, Russet Burbank (for baking)
These potatoes have lower sugar content which means that when you cook them, they are less prone to “browning” (I’m sure you want your fries to look pale and golden brown and not that charred-looking right?). Besides, they have a lower tendency to absorb oil which is definitely a much healtier choice when you are frying.
For more information about types of potatoes, you may visit these links:
The making of home-made fries:
- Peel and wash Russet potatoes.
- Slice ptatoes into strips.
- Soak potato strips in water for at least 30 mins.
- Dry them thoroughly
- Preheat air fryer at 150C.
- Coat potato stripswith oil and then transfer them to the fryer basket.
- Set timer to 5 mins. Pre-fry them until they are crispy and tender, remove and let them cool in a plate.
- Increase temperature to 180C and transfer the cooled fries into the basket agaain and set the timer to 12-16mins. Fry them until golden brown.
- Dish up and sprinkle salt.
- Ready to serve.
The fries tasted yummy! Cripsy outside and inside tender. Please ensure you dry the potato strips thoroughly (after soaking) before you send them for frying. If you did not dry them thoroughly, the fries will not be cripsy.