A traditional German snack made from crispy potato fries, often served with a variety of savory sides or as a complement to hearty meals.
Ingredients
Scale:
2-3 large potatoes, preferably high-starch potatoes like Russet or Idaho
Vegetable oil for frying, such as peanut or canola oil
Salt, to taste
Optional: Additional seasonings like paprika, garlic powder, or chili powder
Optional: Dips and toppings like ketchup, mayonnaise, or curry ketchup
Instructions
Peel the potatoes and cut them into long, thin strips. The ideal size for German fries is about 1/2 inch thick and 3-4 inches long.
Rinse the cut potatoes in cold water to remove excess starch. This step is crucial in achieving the perfect texture.
Dry the potatoes thoroughly with paper towels to remove excess moisture.
Heat the vegetable oil in a deep frying pan or a deep fryer to around 325°F (165°C). The oil should be hot but not smoking.
Carefully add the potato strips to the hot oil in batches, being careful not to overcrowd the pan. Fry the potatoes for about 3-4 minutes or until they are pale and slightly tender.
Remove the potatoes from the oil with a slotted spoon and let them cool on a paper towel-lined plate for about 30 minutes. This step is called 'blanching' and helps the potatoes to become crispy.
Increase the oil temperature to around 375°F (190°C). Fry the blanched potatoes in batches again until they are golden brown and crispy, about 2-3 minutes.
Remove the German fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt and any additional seasonings you like.
