• French fries are one of the most universal and beloved snacks around the world. Whether thick or thin, crispy or soft, they can complement many meals. The key to perfect fries lies in choosing the right type of potato.
• Potatoes for fries – which type is best? Potatoes are classified into three main culinary types: A (salad), B (general-purpose), and C (starchy). Type C is the best for fries, as it’s high in starch and low in water, ensuring crispness outside and fluffiness inside.
• Recommended varieties for baking fries are Excellency and Melody – the former gives a crispy and fluffy texture, the latter a firmer one. Choose according to your preferences.
• Cut the potatoes into sticks. Transfer to a bowl, sprinkle with potato starch and powdered sugar (they make the fries golden and crispy), add oil and mix with your hands until evenly coated. Spread on a baking tray lined with parchment paper. Bake at 200°C for about 20 minutes until golden brown. Season with salt before serving. Enjoy!