I learned this trick in a famous restaurant, Now I only make French Fries like this

Ingredients

• 4 pcs Potatoes (medium russet potatoes, peeled and cut into 1/4‑inch strips)
• 2 pcs Egg Yolks (room temperature)
• 1 tbsp Sesame Seeds (toasted optional)
• 2 tbsp Water (to loosen coating)
• 1 cup Corn Starch (for coating)
• 2 cups Vegetable Oil (medium depth for frying, heat to 350°F)
• to taste Ketchup (for serving)

Instructions

1. Cut Potatoes

   Wash, peel and cut the potatoes into uniform 1/4‑inch strips.

   Time: PT10M

2. Blanch Potatoes

   Bring a large pot of water to a rolling boil, add the potato strips and blanch for 1 minute.

   Time: PT1M

   Temperature: boiling

3. Drain and Dry

   Drain the blanched potatoes and pat them completely dry with paper towels.

   Time: PT2M

4. Prepare Coating Mixture

   In a mixing bowl combine the egg yolks, sesame seeds, water and corn starch. Whisk until smooth and free of lumps.

   Time: PT3M

5. Coat the Potatoes

   Add the dried potato strips to the bowl and toss until each piece is evenly coated with the batter.

   Time: PT4M

6. Heat Oil

   Heat the vegetable oil in a frying pan over medium heat until it reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fry the Fries

   Carefully add the coated potatoes to the hot oil. Fry for 4‑5 minutes, stirring gently, until they turn golden and float to the surface.

   Time: PT5M

   Temperature: 350°F

8. Drain and Season

   Remove the fries with tongs, place on paper towels to drain excess oil, and season immediately with salt.

   Time: PT2M

9. Serve

   Serve the crispy fries hot with ketchup on the side.

   Time: PT1M

Nutrition Facts

Calories

430

Protein

6 g

Carbohydrates

70 g

Fat

15 g

Fiber

6 g