Choose fresh and delicious potatoes, peel and wash them and cut them into long strips. Note that the potato chips here should not be too thin or too thick, usually one to two centimeters thick. Too fine will lead to too hard fried chips. If it is too thick, it may be fried unevenly, resulting in the potato not being crisp enough.
Wash the cut potato chips with water, and be sure to wash them several times, so that most of the starch can be filtered out and the fried potato chips will be more crisp. Boil the cleaned French fries in a pan for two or three minutes. The purpose is to break them, not to cook them. Be sure to use kitchen paper towels to absorb water after fishing out, and let all the potato chips cool. Then dip in the starch, pay attention to the starch and then put it in water, and hang the starch again. In fact, KFC's French fries will be so repeatedly hanged several times. If you have time, you can hang the pulp repeatedly. Then put it in the refrigerator for several hours.
Take out the frozen potato chips, fry them directly in the pan when the oil temperature is 50% hot, and then take them out when the fried surface turns yellow and hard. When the oil temperature rises, it can be fried again and fished out when the color turns golden. This is comparable to KFC's French fries, which can be served with tomato sauce or sprinkled with a little salt and pepper.
In short, it is very convenient to make French fries at home, and the potatoes you choose are definitely better than KFC's, and the French fries made with fresh raw materials will be more delicious.