Crispy Potato Fries Recipe – Indian-Style Homemade French Fries

Last Updated on 4 months by Neha Deshmukh

Crispy Potato Fries Recipe – Indian-Style Homemade French Fries

Hey everyone! If you’re anything like me, a good plate of fries can solve almost any problem. And honestly, nothing beats the satisfaction of making them completely from scratch. I first made these Indian-style fries when I was craving something comforting and familiar, but wanted a little extra flavour. They’re seriously addictive – crispy on the outside, fluffy on the inside, and perfectly seasoned. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average fries. We’re taking classic French fry goodness and giving it a little Indian twist with the perfect balance of salt and vinegar. They’re surprisingly easy to make at home, and way better than anything you’ll get from a takeaway. Plus, you control the ingredients, so you know exactly what you’re enjoying.

Ingredients

Here’s what you’ll need to whip up a batch of these golden delights:

• 5 medium potatoes
• 2 cups vegetable oil
• Salt, to taste
• Vinegar, to taste

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Potatoes: Choosing the Right Variety

For the crispiest fries, you want a starchy potato. Russet potatoes (also known as Idaho potatoes) are your best bet. They have a lower moisture content, which means they’ll get beautifully golden and crispy when fried. You could also use Maris Piper or King Edward potatoes if you can find them.

Vegetable Oil: Best Oils for Frying & Temperature Control

I usually use vegetable oil for frying because it has a high smoke point. Canola oil, sunflower oil, or even peanut oil work well too. The key is to make sure it can handle the heat – around 190°C (375°F) is what we’re aiming for. A kitchen thermometer is super helpful here!

Salt & Vinegar: Balancing Flavors

Don’t underestimate the power of good seasoning! I prefer a flaky sea salt for that extra crunch. As for vinegar, white vinegar is classic, but you can experiment with malt vinegar or even a splash of lemon juice for a different tang.

Regional Variations in Spicing

While salt and vinegar are the base, feel free to get creative! A little sprinkle of chili powder (like Kashmiri chili for colour and mild heat) is fantastic. My friend’s family adds a pinch of chaat masala after frying – it’s amazing! You can also try a dash of turmeric for a beautiful golden hue and subtle flavour.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, peel and cut your potatoes into roughly 1cm (½ inch) thick sticks. Don’t worry about them being perfectly uniform – a little variation adds to the charm.
2. Pop the potato sticks into a bowl of cold water for about 5 minutes. This helps remove excess starch, which is key for crispy fries.
3. Drain the potatoes and spread them out on a plate. Microwave them for 5 minutes to par-cook them. They shouldn’t be fully cooked, just slightly softened.
4. Heat your vegetable oil in a deep pan or fryer over medium heat until it reaches 190°C (375°F).
5. Carefully fry the potatoes in batches for about 5 minutes, until they’re golden brown and floating. Don’t overcrowd the pan, or the oil temperature will drop.
6. Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Cover them loosely with another paper towel to keep them warm and crispy.
7. Finally, toss the fries with salt, vinegar, and any other spices you’re using. Serve immediately and enjoy!

Expert Tips

Want to take your fries to the next level? Here are a few of my go-to tricks:

Achieving Maximum Crispiness

The double-fry method is a game-changer! Fry the potatoes once at a lower temperature (around 160°C/320°F) for about 3-4 minutes, then remove and let them cool. Then, fry them again at a higher temperature (190°C/375°F) for 2-3 minutes to get that perfect golden crisp.

Preventing Fries from Sticking Together

Make sure your potatoes are well-coated in starch before frying. The water soak helps with this. Also, don’t overcrowd the pan!

Oil Temperature Management

Keeping the oil at the right temperature is crucial. Use a thermometer! If the oil is too cool, the fries will be soggy. If it’s too hot, they’ll burn on the outside before they’re cooked through.

Par-Cooking for Perfect Texture

Par-cooking the potatoes in the microwave ensures they cook evenly and get fluffy on the inside.

Variations

Let’s have some fun with these!

Vegan Fries

These fries are naturally vegan! Just double-check your vinegar to ensure it’s vegan-friendly.

Gluten-Free Fries

Also naturally gluten-free! Perfect for everyone to enjoy.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Just salt and vinegar.
• Medium: Add a pinch of paprika or a very light sprinkle of chili powder.
• Spicy: Go all out with chili powder, cayenne pepper, or even a dash of your favourite hot sauce!

Festival Adaptations (Diwali Snacks, Eid Treats)

These fries make a fantastic snack for festivals! Serve them with a side of mint chutney or tamarind chutney for a truly Indian experience.

Serving Suggestions

These fries are amazing on their own, but they’re even better with…

• A spicy mayo dip
• Ketchup (a classic!)
• A side of your favourite Indian curry
• A refreshing raita

Storage Instructions

Leftover fries are best enjoyed immediately, but if you have any, let them cool completely before storing them in an airtight container in the refrigerator for up to 2 days.

FAQs

Got questions? I’ve got answers!

What type of potatoes are best for making crispy fries?

Russet potatoes are the way to go! They have the perfect starch content for achieving maximum crispiness.

Can I use an air fryer instead of deep frying?

Absolutely! Air frying is a healthier option. Toss the potatoes with a little oil and air fry at 200°C (400°F) for 15-20 minutes, flipping halfway through.

How do I know when the oil is hot enough?

A kitchen thermometer is your best friend! Aim for 190°C (375°F). You can also test it by dropping a small piece of potato into the oil – it should sizzle immediately.

How can I prevent the fries from becoming soggy?

Don’t overcrowd the pan, drain them well on paper towels, and season them immediately after frying.

What is the best way to store leftover fries and reheat them?

Store them in an airtight container in the fridge. To reheat, spread them out on a baking sheet and bake at 180°C (350°F) for 5-10 minutes, or until crispy.

Can I make these fries ahead of time?

You can par-cook the potatoes and store them in the fridge for up to 24 hours. Just fry them when you’re ready to eat!