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French fries are made with thin rectangular pieces of potatoes coated with rice flour, refined wheat flour, and corn flour deep fried in cooking oil. The steps to make French fries at home are quite easy, which are detailed in my recipe.

Table of Contents

KEY TAKEAWAYS

French fries are crispy delights made easily at home.

Serve them with classic ketchup, mayonnaise, sweet and tangy honey mustard sauce, or sweet chili sauce.
French fries taste slightly spicy and savory.
Aloo pakora and aloo bhurji are quite similar as French fries.

The Ingredients:

To make the French fries:

3 pieces potatoes (medium size, any variety, cut into large cylindrical pieces)

To make the coating:

¼ cup rice flour – (4 tbsp)
¼ cup refined wheat flour (maida) – (4 tbsp)

¼ cup corn flour – (4 tbsp)
Salt – To taste
Water – As required

To deep fry and flash fry the potato pieces:

Cooking oil – An adequate amount

For seasoning the French fries:

¼ tsp black salt
¼ tsp red chili powder

To serve the French fries:

Tomato ketchup
Schezwan mayonnaise

I had this at a Gujarati wedding in Kolkata. It was part of a long line of dishes, but this one stayed with me. I asked an elderly relative about it, and she smiled, saying it was “an old recipe we don’t give away easily.” That made me even more determined.

I pieced together versions online, and finally found the balance she hinted at. Now, I know the secret and discovered that it is something that should be made with patience, never rushed, and always stay respectful of its roots.

How to Make French Fries? (Step by Step Guide with Images)

Step 1: Take 3 medium-sized potatoes of any variety, wash them nicely, and peel them using a peeler.

(Pro tip: You can make French fries without peeling the potatoes as well. However, I prefer traditional French fries, so I recommend you peel them).

Step 2: Now, cut the potatoes into circular slices first and then into large and thin rectangular pieces.

(Pro tip: I prefer bit thinner pieces. However, you can make thicker ones as well).

Step 3: Put the pieces of potatoes into a bowl and add an adequate amount of normal water to it. Wash them with your hands nicely. Strain the water. Repeat the process a couple of times using fresh water every time until the starch is removed and they become whiter in color.

(Pro tip: You can use lukewarm water but it is not mandatory. You may also blanch the pieces with hot water and then wash them with cold water to remove the starch).

Step 4: Finally, put some fresh water in the bowlful of washed potato pieces and keep it aside for about 5 minutes to soak.

(Pro tip: It is crucial to remove the starch from the potatoes. Otherwise, the French fries will not be crispy as it is customary for French fries. Also, the starch will not allow the coating to stick to the potato pieces).

Step 5: In the meantime, take a mixer grinder and put about 1 cup of rice in it. Grind it to a somewhat fine powder. Check the coarseness. The minuscule rice grains should stick to the pieces of potatoes.

(Pro tip: You can use store-bought rice flour for this recipe. However, I prefer making it at home. Any ordinary rice will make nice rice flour at home).

Step 6: Now, take ¼ cup or 4 tbsp of rice flour in a bowl and add ¼ cup of refined wheat flour or maida and ¼ cup of corn flour to it. Add regular table salt to taste. Then add a little bit of water to make a thick batter. Stir it nicely to ensure that there are no lumps in it. Keep it aside in that way to rest for about 5 minutes. This will allow the rice grains to absorb water.

(Pro tip: The quantity of maida, corn flour, and rice flour should be equal. In place of corn flour, you can use an equal amount of arrowroot powder as well).

Step 7: After 5 minutes, add some more water gradually to liquefy the batter. Check the consistency. It must be free-flowing and not thick. You may use your hands this time to mix it if you find there are lumps in it.

Step 8: Now, put some of the potato pieces into this batter. Before putting them in the bowl, make sure the potato pieces are sufficiently dry. Coat them with the batter. Make sure that each of the potato pieces is covered with the batter nicely from all sides.

Step 9: Now, take a kadai or a deep-bottom frying pan and put an adequate amount of cooking oil in it. Heat the oil on a high flame very nicely. Now put the potato pieces individually into the hot oil to complete a batch, as much as the quantity of oil and the space in the kadai can accommodate. Let the pieces cook for about 3 to 4 minutes. Do not stir them now because the pieces will be sticking to each other. Stir and flip the potato pieces once when they separate from each other and start to float on the oil surface. Let them cook for another 3 to 4 minutes on a high flame.

(Pro tip: Be patient while frying the potato pieces. It will take time because both the potato pieces as well as the coating outside them are raw and need to be cooked nicely. Do not put too many pieces at one time into the oil and overcrowd it. This will prevent perfect frying of the individual pieces of potatoes).

Step 10: Stir them again and fry them for another 3 to 4 minutes until the pieces change slightly golden in color. These are now 95% cooked. Take them out and put them on a plate. Fry the rest of the potato pieces the same way. If you are in a hurry, you can serve the French fries at this stage. However, flash-frying them once again will change their taste, color, and flavor.

(Pro tip: If you are making French pries for a party, fry them and store them at this stage in an airtight container in the freezer for even 7 days, take them out hours before the party, and flash fry them before serving at the party).

Step 11: Now, let the fries rest for a minute or two. By that time the oil will heat up nicely again. Check the temperature of the oil by placing your hand on top of the kadai. If you can feel the heat, put all of the 95% cooked pieces of potatoes in it very carefully from one side so as not to splash the hot oil on you.

Step 12: Stir them continuously to fry them for about a minute, and then take them out quickly when they change to a lovely golden color. Put them in a large and spacious bowl and not on your serving plate. Do not put them on tissue paper to absorb excess oil. This will cause the fries to become soft.

Step 13: Stir the bowl with the fried potato pieces continuously for about a couple of minutes. This will help retain the crispiness of the French fries because stirring continuously will prevent the hot steam from accumulating inside and under the potato pieces and make the fries soft.

Step 14: Finally, when done, sprinkle a bit of black salt and red chili powder on the pieces, and shake them to mix them well. You will love the sound of the crispy French fries while doing so.

(Pro tip: Do not add too much black salt because it will become moist and the moisture will soften the fried pieces. Also, do not add too much red chili powder as that will make the fries too spicy and hot. You can add chaat masala powder, finely chopped parsley, or coriander leaves to it as well).

Step 15: Your crispy and tasty homemade French fries are now ready to be served. Lay them on a plate and serve them hot along with tomato ketchup and schezwan mayonnaise.