Cuisine of the United States: Tips To Make French Fries

The French fries are crispy has certainly become a favorite with many people. But most definitely want fries that are practical and ultimately chose to buy frozen French fries. Unfortunately, this potato quick softening and not like French fries served at fast food restaurants. This time it will try to distribute tips so that french fries could not easily mushy.

This time we will learn the focus of making fries were crispy crunchy like we find in fast food restaurants such as KFC and others. The difficult part of making fries crispy crunchy is because usually when we fry the potatoes, as usual, the fries were soggy and quickly generated is not crisp anymore. Therefore the potatoes we produce we have to eat it while hot. Well on the recipe this time we will learn to make it stay crisp and crunchy as in KFC.

French Fries


  • 2 1/2 pounds russet potatoes, peeled
  • 1 cup all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 cup water, or as needed
  • 1 cup vegetable oil for frying


  1. Slice potatoes into French fries, and place into cold water so they won’t turn brown while you prepare the oil.

  2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

  3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

To make the fries were crispy, had his own technique for cooking course with special equipment. But basically, all the process was to remove the SAP on the potato itself so that there is a process using the process 2 to 3 times the pan. There’s the steaming process in advance, both freeze potatoes and the third is the process of high-temperature frying so that the resulting fries crispy and crunchy.


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