How to make perfect fries at home: The ultimate guide

The potato is an almost perfect vegetable, and one of its greatest advantages is that it gave birth to fries. These potato bites are known and loved all over the globe. On International Fry Day, which falls on July 13, we give you tips on preparing crispy and tasty fries in your kitchen.

Fries are seemingly a simple dish — sliced potatoes fried in oil. However, those served in fast-food restaurants have a specific taste that can be replicated with a simple trick. This way, you can prepare crispy fries at home that do not differ in taste from those from your favourite chain, and their preparation is cheap and easy.

Belgian fries are the most valued, but fast-food fries also have loyal fans. For a long time, rumours circulated that they are made from processed potato mass, not real potatoes. However, the secret of their perfect crunchiness lies in proper preparation. Specialized equipment and advanced technologies significantly impact the taste of these iconic fries. But you don't need a laboratory at home. Use potato starch, and the result will be just as perfect, maybe even better.

However, remember to choose the right type of potatoes – the best are type C and floury. After cutting the potatoes into thin sticks, it is good to soak them in water to remove excess starch, making them more crispy. Adding vinegar to the water helps maintain the firmness of the potatoes. It is also essential to dry them well.

1. To make homemade fries like McDonald's, forget about thick Belgian sticks. The key is thin potato sticks and the right coating. Soak the fries in cold water with white vinegar (in a 1:10 ratio) for about 30 minutes.
2. After soaking, transfer the potatoes to a paper towel and dry them thoroughly. Then, coat them in a thin layer of cornstarch (about 1 tablespoon per kilogram of potatoes).
3. These prepared fries are ready for frying. It is essential that the oil is well heated and that you do not put too many fries in at once, as it lowers the temperature of the fat. This causes the potatoes to boil instead of fry, losing their crunchiness.