The video is a step-by-step guide on how to make perfect, super crispy, home-made French fries. The host, Sanjyot Keer, shares his expertise on the process, including the selection of potatoes, cutting and preparation, cooking techniques, and a bonus recipe for Peri-Peri French fries.
1. **Selection of Potatoes**: The host emphasizes the importance of choosing low-starch potatoes for French fries. He suggests varieties like Indori, Chipsona, and Pahadi, which have less starch and make excellent French fries and chips.
2. **Cutting and Preparation**: The potatoes are peeled and submerged in water to prevent oxidation. They are then cut into 1 cm thick slices, which are further cut into 1 cm wide strips. The French fries should be approximately 3-4 inches long. After cutting, they are rinsed with ice-cold water to remove surface starch.
3. **Cooking Technique**: The process involves three stages: blanching, frying, and re-frying. In the first stage, the potatoes are blanched in boiling water with 2 tsp vinegar and salt. After 10 minutes, they are strained and rested for 10 minutes. In the second stage, they are fried at 200 degrees Celsius for 45-60 seconds. After removing from the oil, they are rested for 10-15 minutes. In the third stage, they are fried again, this time at a lower temperature for 4-5 minutes.
4. **Seasoning**: After frying, the French fries are seasoned with salt and black pepper.
5. **Bonus Recipe**: The host also shares a bonus recipe for Peri-Peri French fries. He makes a Peri-Peri spice mix by grinding together Kashmiri red chilli powder, spicy red chilli powder, garlic powder, onion powder, dried mango powder, black pepper powder, oregano, salt, and sugar. This mix is then used to coat the French fries for a unique flavor.
The host concludes by encouraging viewers to try the recipe at home and share their experiences in the comments.
1. The main ingredient for making French fries is a potato.
2. For French fries, a low-starch potato is needed.
3. Potatoes like Indori, Chipsona, Pahadi, and Russet are suitable for making French fries.
4. The potatoes should be peeled and submerged in water to prevent oxidation.
5. The potatoes should be cut into 1 cm thick slices, then cut into 1 cm wide strips.
6. The French fries should be rinsed with ice-cold water to remove surface starch.
7. The French fries should be cut into strips with a minimum width and length of 1 cm and 3-4 inches, respectively.
8. The French fries can be cut using a French fries chopper for larger quantities.
9. The French fries should be blanched, fried, and then re-fried in three stages.
10. The blanching process involves boiling the potatoes in water with vinegar and salt for 10 minutes.
11. The potatoes should be strained and rested for at least 10 minutes after blanching.
12. The French fries should be fried at a temperature of 200 degrees Celsius.
13. The French fries should be fried for 45-60 seconds in the first frying stage.
14. The French fries should be rested for 10-15 minutes after the first frying stage.
15. The French fries should be fried again at the same temperature but with a lowered flame for the second frying stage.
16. The French fries should be cooked slowly and patiently on a low flame until they turn a light golden brown color.
17. The French fries should be seasoned with salt and black pepper before serving.
18. The French fries can be frozen for 1-2 months in a zip-lock bag in the deep freezer.
19. The French fries can be made crispy by frying them at high temperatures.
20. The French fries can be made Peri-Peri by coating them with a Peri-Peri spice mix.
21. The Peri-Peri spice mix can be made by grinding together Kashmiri red chilli powder, spicy red chilli powder, garlic powder, onion powder, dried mango powder, black pepper powder, oregano, salt, and sugar.