It's crispy on the outside and soft on the inside, deep-fried to perfection and pairs well with almost any possible dish: French fries have become one of the most popular foods in the Western world, but what is their true origin?
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Potatoes arrived in Europe from South America in the 16th century, and by the early 19th century, recipes for "French fried" potatoes were already appearing. On the other hand, Belgian historians strongly argue that the origins of French fries are, in fact, in Belgium. However, even the Jewish community does not relinquish its place in the history of fried potatoes, and some claim that a Jewish fish merchant was the first to sell fish and fries in Britain.
Either way, whether you love fries, chips, or fried potatoes, what truly matters is having a good beer at hand and people who don't count calories, so here are some recipes for French fries to savor.
Classic French fries
Ingredients (for 4-5 servings):
- 1/2 kg medium-sized potatoes, preferably with red skin
- Several ice cubes
- 1 liter of vegetable oil (canola, cottonseed, or sunflower)
- For oil draining: 1-2 medium-sized clean and halved carrots
- Salt
Instructions:
- Rinse and peel the potatoes. Cut them into sticks about 1 cm thick (try to make them in the same size for even frying). Move them to a bowl, throw them in cold water, add ice cubes, and store them in the refrigerator for about half an hour.
- Heat the oil in a medium-high heat pot and pour it to a depth of about 10 cm (4 inches). Add half a carrot to the oil. After about 4 minutes of heating, insert the exposed end of a wooden spoon or the handle of a wooden ladle into the oil. If small bubbles form around the spoon or handle, the oil is hot enough. If not, heat for another 30 seconds and check again.
- The first frying: When the oil is ready, add a handful of potato sticks to the pot. Fry for about 4 minutes until the fries turn a light golden color. Additionally, take one fry out of the oil and press it - if it's soft, the first frying is done. Remove the fries with a slotted spoon onto a paper towel-lined plate. Fry the rest of the potato sticks in the same manner (replace the used carrot with a fresh one). You can leave the fries at room temperature for up to two hours (recommended to cover with a paper towel to keep away flies).
- The second frying: Before serving, reheat the oil (repeat the wooden spoon test) and fry the fries for 2-3 minutes until they become a deep golden color. Move them onto a paper towel-lined plate, sprinkle with salt, and serve.
Oven-baked fries
Recipe by Revital Federbush
Ingredients:
- 5 medium-large potatoes (about 1 kg), preferably yellow-Golden type
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika (you can mix smoked and regular for added flavor, but using only one type is also fine)
- 1/2 teaspoon dried thyme (optional, but adds a lot)
Instructions:
- Preheat the oven to 220°C (turbo setting).
- Cut the potatoes into fries-shaped, with or without the skin, and try to make the slices as evenly as possible to ensure similar cooking.
- Pour boiling water over the potato slices until covered and a few centimeters more, let them sit for 15 minutes.
- Drain the potatoes and transfer them to a kitchen towel to dry them thoroughly from any liquid.
- Thoroughly wipe the bowl used earlier and return the potato slices to it. Add the olive oil and spices, mix well.
- Line an oven tray with parchment paper and lightly spray it with oil. Spread the potato slices in a single layer.
- Bake in the lower third of the oven for 20 minutes until the potato slices become crisp. Flip the potato slices and continue baking until golden brown. You can sprinkle some parsley for decoration.