How To Make: The Crispiest Home-made French Fries

May 23, 2019

As some of you may have noticed, I’ve been doing a fair amount of posting about Food Lover’s Market May initiative, Hunger Month. That’s because sometimes making a difference is as easy as choosing a few choice ingredients while doing your weekly shop. The Hunger Month initiative is aimed at raising awareness and funds by encouraging consumers to purchase selected partner products in any Food Lover’s Market nationwide, during the month of May. The Hunger Month campaign is now in its third year and hopes to reach and exceed 1 million meals in 2019. By purchasing selected partner products, 0.90c per product will be donated to Food Forward SA, which is enough to provide one hungry South African with a meal. Food Lover’s Market will also be donating 0.90c from any burger meal sold in Market Cafe’s throughout May, as well as donating 1% of profit on the 28th of May to Food Forward SA.

A 7kg pocket of Wesgro potatoes was my first purchase (one of the selected partner products). Why? Because potatoes are a meal on it’s own. One ingredient can feed a family and I’ll show you what I created a few lines down. But first, in case you are wondering what other products are part of the Hunger Month initiative, take a look here:

  • A 1.5kg bag of Tru-Cape apples or pears
  • A 7kg pocket of Wesgro Onions
  • Any 1.5L Simpl. Juice
  • A 3kg packet of Rugani carrots
  • A 750ml Rugani Veggie Juice 

What did I do with my Wesgro Potatoes? Home-made French fries! Here are a few tips as to how to get the crispiest, crunchiest, home-made French Fries…

  • Use a large pot for frying (I prefer a pot to a fryer, probably because I’m terribly old-fashioned and stuck in my cooking ways. Heck, my Nan and Gramps did it that way and I’m sticking to it.
  • Bring the oil up to heat – slowly. Some people insist on a thermometer but again, I prefer to use the old, “gently place a chip in the oil and if it sizzles, you’re good to go” method.
  • Now French fries are the skinnier variety, don’t get me wrong, nothing quite beats a good slap chip but for this piece we are focusing on the skinny variety. Hand cut chips. 
  • Place the cut chips on roller towel or a clean towel ad dab dry. This is a SUPER IMPORTANT part of the process. Removing excess moisture is key to a crispy chip. 
  • Check the temperature of the oil by gently placing a chip into the pot. If there’s good sizzle, add a portion at a time, careful not to overcrowd the pot and reduce the temperature of the oil. 
  • Fry until golden and crisp. Drain well and serve immediately. 

Now that you have all of my potato knowledge, pop into your nearest Food Lover’s Market, grab a few of the above selected products and know that you are supporting an excellent and needed cause.

*Post sponsored by Food Lover’s Market. I received a Food Lover,s Market voucher to purchase the goods used in this post. Prices correct at time of publication. All opinions are my own*

Happy May Month x 

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