The first stage in the method is to soak the cut potatoes in cold water. Soaking the potatoes allows them to release extra starch, which helps the fries crisp up more.
After the potatoes have soaked, dry them thoroughly. Toss the potatoes with vegetable oil and seasonings before placing them on a sheet pan.
Bake the fries till golden brown and crispy. Serve immediately with your preferred dipping sauce.
This dish works well with russet potatoes. Other types of potatoes will not have the same flavor and texture as traditional French fries.
You can peel or leave your potatoes unpeeled. I prefer to leave mine unpeeled for a bit of extra color and texture.
Make sure your fries are chopped into similar-sized pieces so they cook at the same rate.
After you've taken your potatoes out of the water, make sure they're completely dry. Any water left on the potatoes causes them to steam in the oven, resulting in softer fries.
It's critical to keep the fries in a single layer; if you stack them on top of each other, they'll steam and lack the crispy brown surface that we're looking for here.
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