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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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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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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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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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Lift the fries out of the oil using a slotted spoon or spider. Drain them on a cooling rack set over a baking sheet or on layers of clean paper towels. Let sit until completely cool—at least 30 minutes and up to several hours. At this point, you can stash the fries in the fridge and finish frying them the next day.
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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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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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French fries. French fries ( North American English ), chips ( British English and other national varieties), [1] finger chips ( Indian English ), [2] french-fried potatoes, or simply fries are batonnet or allumette -cut [3] deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips.
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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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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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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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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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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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Air-fry for about a total time of 10 to 12 minutes. Half way through after about 5 to 6 minutes, shake the basket or turn over each fry with tongs or a spoon. Air fry again for 5 to 6 minutes until golden. Remove the air-fried fries in a bowl. Work in batches this way and make air-fryer french fries.
