The secret to perfect fries lies in the combination of the right potato, cutting thickness, and preparation method. Preferably use potatoes with a high starch content, such as floury potatoes, and fry them in two stages. First at a lower temperature to cook them through, and then at a higher temperature for a crispy exterior.

To make crispy fries, it's important to first soak them in cold water to remove excess starch. Dry them thoroughly, pre-fry them at a low temperature (around 140°C), and then fry them at a higher temperature (180°C). Use oil with a high smoke point, such as sunflower oil.

Cut the sweet potatoes into equal strips, drizzle them with a little oil and spices, and bake them on a baking sheet in the oven at 200°C until crispy. Sweet potato fries are less crispy than regular fries, but for an extra crispy texture, you can lightly dust them with cornstarch before baking.

Browning is often caused by oxidation. By placing the cut potatoes directly in cold water, you prevent this. If desired, add a dash of lemon juice or vinegar to the water for extra protection against discoloration.

Yes, frozen fries are perfectly suitable for the air fryer. Set the air fryer to a temperature of 180°C to 200°C and cook the fries in small batches for the best results. Shake the fries halfway through for even cooking.

Yes, both frozen fries and homemade fries can be cooked in an air fryer. For homemade fries, it's best to coat them with a thin layer of oil for a crispy result.

Sunflower oil and peanut oil are popular due to their neutral taste and high smoke point. For an extra rich flavor, you can use lard or beef suet, although these are less healthy.

Yes, avocado oil and olive oil (especially the high-oleic acid variety) are healthier due to their favorable fatty acid composition. They contain fewer harmful trans fats and are rich in antioxidants. Use them at lower temperatures to preserve their nutritional value.

Potatoes with a high starch content, such as Bintjes, Agria, or Maris Piper, are perfect. They give a soft inside and a crispy outside after baking.

Floury potatoes are most suitable due to their higher starch content. This results in fluffy fries that fry up crispy.

Yes, but they will be less crispy and remain firmer. Waxy potatoes are better for salads or gratins than for fries.

Sunflower and peanut oil have a neutral smell and are less intense than traditional deep-frying fats like lard. Regularly changing the oil also helps to limit odor nuisance.

As an alternative, use an oven, air fryer, or pan. Drizzle the fries with a little oil and spread them in a single layer on a baking sheet for even cooking. Bake them in the oven at 200°C or in the air fryer at 180°C until crispy. If using a pan, fill it with enough oil for deep frying and ensure the oil is at the correct temperature (approx. 180°C) for perfect results.

Cut potatoes into fries, mix them with a little oil and season to taste. Spread them on a baking sheet and bake in a preheated oven at 200°C. Flip halfway through for even results.

Yes, blanch the fries briefly in boiling water, dry them thoroughly, and freeze them individually on a baking sheet. Then, store the frozen fries in a sealed bag or container. They can be cooked directly from the freezer.