Making French fries at home is super easy. The key to preparing the perfect fry is in the potato. Often times we use moister potatoes that, once fried, are anything but crispy. The best potato for frying will have a floury or starchy texture.
To prepare your own French fries, first peel and cut the potatoes. Try to cut them all roughly the same size so they cook up uniformly, making it easier to fry in batches. Then soak the slices in cold water to remove excess starch. You can leave them soaking ahead of time. The amount of oil used for frying is important. The bottom line is that more is better, since the more oil you use when cooking, the less oil that is absorbed by the food.
The sauces I chose to serve with these fries were inspired by the colors and flavors of the sauces that typically accompany Peruvian charbroiled chicken. You can substitute the red hot pepper paste with any other kind of pepper or chili; for example, blended chipotle looks beautiful when added to mayonnaise and it will give the spuds a spectacular flavor boost. If spicy isn’t your thing, cream up some avocado to form a uniform paste, similar to a guacamole.
Charbroiled chicken is also frequently paired with yellow hot peppers, another source of inspiration for this dish. If you want to add even more color to your plate, chop up the tops of green onions and sprinkle them over the fries. This added touch not only makes the dish look more appetizing, but it’s also super fresh.