Who invented them? That’s disputed, but probably someone in Europe. The Belgians have a strong claim, and today they love their fries so much that they are available on every corner, consume more than most nations and discuss them deeply at every opportunity.
How can you make fries at home that taste just as good as those from the takeaway? Two professional chefs share advice on how to enjoy tasty and healthy chips.
Deep-frozen or home-made?
People who make chips at home usually opt for frozen products. “Frozen is convenient and quick,” notes Annegret Hager, a consumer protection advocate in Germany. They do not take much time to prepare as you just take the fries straight from the package and out them in the oven or deep fryer. Thanks to deep-freezing, they also keep for longer and are easy to store.
Just like the type of potato and fat used, you have no control over any additives, such as dextrose, however. “You have to keep testing until you find the brand you like,” Hager says. However, the flavour often cannot compete with home-made chips.
It is for this reason that frozen fries are out of the question for Jannik Degner, a food blogger and enthusiastic amateur chef in northern Germany. “Home-made fries taste so much better,” he says.
Since they are cut from fresh potatoes, they have a more intense taste and a better consistency. Also, the cook can determine which type of potato, cooking oils and seasonings to use. And naturally, you can cut your fries thick or thin, short or long, depending on your preference.
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