• Peel the potatoes.
• Put these potatoes into a bowl carrying ice cold water.
• Also put a piece of alum in water for 30 seconds.
• Remove the alum.
• Rest the potatoes in chilled water for 15 minutes.
• Take a first potato & trim off the 6 sides to give it a perfect box shape.
• Cut the box into 1/4-inch thick planks.
• Then cut the planks into sticks that are as long as the potato and 1/4-inch square on the ends. And now the potato is in a fries shape.
• Repeat the same process with all the potatoes.

AIR FRYER METHOD

• Spread the potato sticks into an air fryer basket.
• Air fry @190 degree C for 14-15 minutes. However shake the basket during the half time.
• Take the fries out and season them with salt, black pepper powder and red chilli powder.

DEEP FRYING METHOD

• Take a pan, add oil and heat it to moderate temp.
• Add fries in the oil but don't overcrowd the pan. Fry in batches otherwise.
• Fry them gently until they are cooked through but don't let them turn brown at all. It may take about 6 to 8 minutes. Do stir them wherever required.
• Remove them from the oil and drain them in a colander. Avoid using paper nepkin because fries tend to stick to them.
• Let them come to room temperature.
• NOTE : This is the stage where we can fill them in air tight container/ziplock bag and place them in the freezer. Whenever you need to serve them, heat the oil in a pan and add the blanched fries in it. Fry them until they are golden brown, about 3 to 5 minutes. Then remove & season them. Use the Fries within 2 months.
• As we are not storing for future use, it's time to fry  them again.
• Put them in the oil. This time oil should be very hot.
• Fry till brown and crisp while stirring them occasionally.
• Take out in a colander to remove excess oil.
• Put them in a bowl.
• Sprinkle some salt, red chilli powder and black pepper powder.
• Mix well.
• Serve the hot and crispy French Fries with Tomato Ketchup.