Googling “homemade french fries” yields about a million different techniques for the perfect fry.. from battering the sliced potatoes to dredging them in flour; everyone has their “secret recipe” for fries that are perfectly crispy on the outside and fluffy on the inside. Soaking them for a few hours ahead of time, then par-cooking them in the microwave has always worked for me, so I keep it simple:
- wash ’em
- peel ’em(optional & (in my opinion)unnecessary)
- slice ’em
- soak ’em
- nuke ’em
- fry ’em!
For seasoned fries, combine 1 tsp each of garlic salt, onion salt & paprika for every 2 lbs of potatoes, or try replacing half the soaking water with vinegar for salt & vinegar fries.
No deep fryer? Unfried french fries are just as easy.. instead of frying, toss with oil & seasonings, then bake the sliced potatoes in a 350 degree oven for about 35 minutes.
Switch it up with yuca fries.. peel, slice, and boil til fork tender and then fry.
The texture is similar to potato, but they taste way better!