How To Make Homemade French Fries

I am going to show you how to make homemade French fries. I'm using maris piper but you can use King Edward or nice sized jacket potatoes, very flowery and less waters, so I'm just going to show you. I'll put them down.

I actually squared them off to a nice little size here. So, the best way of doing it, to get a nice shape, once they are square, you cut them in half, and cut in half again, so you will know you have an even sized French fry. Eventually, half and half, again, straight down there, so we have got four pieces, nice and thin with the knife.

Now, if you would to blanch these, you would put to blanch at about 120, then you take them out and let them cool down then finish off 135 to brown them off. But because these are really, really thin, they could go into a hot oil and they would cook straight away. This is the perfect form, nice evenly sized chip potatoes.

I'll just quickly do that again. So, from scratch, you don't have to square them off, but if you're in a restaurant, the chef would expect to square off the potato. And I'll just square off there.

So, again, in half, half again and cut it with the knife. Nice thin stripes to get your French fries, nice and thin, this is what we are looking for. Now, to keep your French fries fresh, we will add some cold water on them, keeping them fresh while you prep them up.

Here you go. As I said, a maris piper or a King Edward is probably easily the best chip. So, I just cut my chips, nice thin strips, and I got my iron pan, nice and hot now.

You don't want it too hot because you don't want to overcook or burn the chips. So, nice old medium heat, get it to temperature. I've got my absorbent paper, my plate and my dispatcher here as well.

I have my chips in water there so I'll just dry off the excess water. Really nice! Take off that extra water there. See, we've got some lovely little French fries here, nice and even amount there.

So I got some of the oil to the temperature now. I'll give it a little test there, and then we go and put one in for a test, and that tells me that is ready, so I'm just going to put very, very gently, my chips into the pan, not splashing them, just a quick fix. So, now, I'm ready.

I've got my pan hot, my chips are being done, I've got my plate ready and I've got my absorbent paper ready for my chip to absorb all the excess fat. It is getting nice and hot, not too hot, keeping the control of the temperature all the time. They start to colour all nicely now, I'm quite happy with them.

They'll come out in a couple of seconds but you can see how nice and golden brown they are now. Nice and healthy looking. Nice and golden.

Take off the excess. Beautiful! I'll just turn the heat off. You must keep a nice temperature for the chips to cook, nice and evenly, nice and golden.

Just take that off there. I'll run that through the absorbent paper. Beautiful.

Nice chips there. Put some salt. And that's how I make my homemade French fries. .