French fries are easy to make yourself – everything you need: potatoes and a little oil. And a few tricks that ensure that your fries are particularly crispy, crunchy, and crispy.
Fries don’t have to come from the chip shop or the freezer. Of course, you can also easily prepare the delicious potato sticks yourself. This has the advantage that on the one hand you know exactly what ends up in your stomach and on the other hand, you don’t have to deal with too much salt or too much fat.
We have a few tips for you so that your fries don’t end up as sad mud, but come out of the oven or deep fryer crispy, hot and delicious. Namely this one:
Tip 1: Choose the right type of potato
If you want your fries to be extra crispy, you need to choose the right type of potato:
If you like your fries particularly crispy, choose a waxy variety.
If you like your fries crispy on the outside but still a little soft on the inside, it is better to use a type of potato that tends to wax.
Information about how firm a variety cooks can be found on the packaging of the potatoes.
Tip 2: Remove starch
Peel the potatoes and cut them into sticks. To ensure that your fries are particularly crispy at the end, rinse the potato sticks thoroughly under running water until the water runs clear again. Then no more starch escapes from the tubers – and the fries gain bite.
Tip 3: Remove moisture
Then dry the fries thoroughly so that they take as little moisture as possible into the oven or fryer. Crunch does that too. You can also dust them with some rice flour. This will pull the last bit of moisture out of the potato sticks.
Tip 4: Choose the right type of preparation
The classic fryer is of course the richest in fat, but it delivers the crispiest results.
Preparation in the oven is lower in calories. Brush the fries sparingly with olive oil and bake at 180 degrees for about 20 to 30 minutes. Since the exact baking time depends on the thickness of the home-made fries, check regularly whether the sticks are already crispy. Don’t let it get too dark (see below).
A compromise: the air fryer, which uses far less fat than its traditional counterpart. This is also good for your health, because food from the hot air fryer is healthier.
Beware of too much acrylamide
The pollutant acrylamide is mainly formed when carbohydrate-rich foods – such as potatoes – are baked, roasted, deep-fried, or roasted. Acrylamide potentially increases the risk of cancer, as reported by the European Food Safety Authority (EFSA) based on data from animal experiments.
Avoid acrylamide contamination in fries
The formation of acrylamide cannot be completely prevented when roasting and baking at home. It is particularly important that you do not take in too much acrylamide in the long term. If you want to avoid unnecessary stress when preparing chips, the following tips will help:
- In general, carbohydrate-rich foods should only be heated for as long as necessary and as low as possible.
- The thicker the frits, the lower the possible acrylamide contamination, because: The questionable substance forms more and more on the outer surfaces.
- When preparing in the oven, the following applies: use baking paper, turn the potato sticks regularly and make sure that they do not get too dark. Do not set the oven temperature too high (200 degrees for top/bottom heat; 180 degrees for circulating air).
- The following applies to the fryer: Use enough oil, fry not too long and not too hot (i.e. over 175 degrees).
- Do not store potatoes in the refrigerator because The cold increases the sugar content, which promotes the formation of acrylamide during preparation.