Homemade crispy French Fries - a simple and quick vegan recipe

My husband always start a presentation in office with some surprising question to attract the attention of the audience. Once he asked to 40-odd people audience “Who does not like French Fries?” and nobody raised his hand. This proves that the French fries are one of the most popular dishes of world. But talk to a doctor or school nutritionist or any woman concerned over her family’s health and you will find that nobody talks positively about this. The reason behind this is the fat content of the dish which makes it a junk food but one other main reason is that you generally eat this dish in Restaurants and people tend to think it is difficult to make it at home. We can keep it healthy if we can make it in home and that requires an easy recipe which I am now going to present:-

Preparation Time: - 30 min

Cooking Time: - 25 min

Servings: - 3 persons (depends upon individual capacity)

Ingredients:-

1. 2 medium or 1 large potato (approx. 250 gm.)
   
2. Approx 30 Black Pepper corns
3. 1 tsp Paprika (optional)
4. 1 tsp Black Salt or as required to taste
5. 1 tsp Salt or as required
6. 1 tsp Mixed Herbs (Dry Rosemery or Oregano should also do)
7. Sufficient Olive oil for frying

Preparation:-

1. Even before preparing please be informed that generally the Indian potatoes are unsuitable for frying because of their high starch content and watery nature. In West, people use Russet (in USA, Idaho) potatoes for making French fry. But if you follow my recipe this short coming can be overcome. At first take the potato/potatoes and rinse well under tap water. Peel them and remove any eye.
2. Remove the top and bottom part of the potato to get a rectangular shaped slices. Slice them such that the thickness is about ½ inch.
3. Cut the slices into pieces with about ½ inch width. The ultimate shape should be closely matching with what we eat in Restaurants. Here is one secret: - Do not waste pieces which are not of exact rectangular cuboid shapes because taste does not vary if the shape is any different.
   
4. Rinse the potato pieces thoroughly to remove starch from them. Now put the pieces in warm water. Keep aside for 10 minutes.
   
5. Now pat dry the pieces and squeeze so that the watery content of them is reduced.
6. Put all of them in the cold water and refrigerate for 20 minutes.
   
7. Meanwhile smash the black pepper corns with the help of a pestle and mortar. We can use black pepper powder but smashing the corns generate a nice aroma.
8. Mix all the other spices and salt. Keep it aside.
   
9. Take out the potato pieces from refrigerator and again pat dry the pieces with the help of kitchen towel. The potato slices should be completely dry before you start frying them.
10. We all know the French fry means the potatoes which are soft from inside and crispy from outside. This is achieved by two stages of frying – first one with low temperature for the inside to be soft and second time with high temperature to have crispy outer layer.
11. We need to know before frying is that Olive oil spreads most and hence we will need less oil for frying. This reduces the fat content of the fries. But you can use any vegetable oil like sunflower or canola or rice bran oil. I used Sundrop sunflower oil.
12. Heat sufficient oil in wok or pan in medium heat so that the fries can be immersed totally. The burner should be in medium settings so that the oil is about 130~135 degree centigrade (about 300 degree Farenheit) hot.
13. Add the potato in hot oil and start frying. Please remember that the pieces need sufficient space between them to soak the oil properly. Hence it is advised to fry them in batches. I personally prefer two batches as it saves time.
    
14. Stir continuously to fry them for 5~6 min. Please be careful not to change colour of the fries just as yet. Please remove them just before they start to change colour to brownish.
15. Use a slotted spoon or wire mesh to transfer the fries immediately to kitchen towel / tissue paper / brown paper so that extra oil can be soaked. Allow them to cool to room temperature when you fry the next batch.  
16. Put each of the fries in the spice mix so that there is a thin layer of spices coated on each piece.
    
17. Now heat the same oil to high temperature (180~185 degree centigrade or 355 degree Farenheit) and add the half-fried pieces.
18. Again stir continuously for 5~6 min to turn the fries in nice golden yellow colour. This ensures the crispiness.
    
    
    
    
19. Again transfer the fries to paper towel to soak the excess oil. Now your golden crispy yet soft French Fry is ready to be consumed.
    

Serve this snacks with your favorite dips or sauce and enjoy.

Please note that the above recipe suits the Indian tastebuds. If you want more blunt taste you can reduce the black pepper or salt content from the spice mix. Another way to cook these fries in western style would be to fry the second time w/o the spices - sprinkle salt and herbs before serving. 

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As always please feel free to comment, criticize and seek if any help is required. I am all ears.