We may use without discarding skin, if you wish you may peel the skin of the potatoes.

In a vessel, put little salt and water and keep aside.

Cut potatoes into thin vertical slices and then into thin and long pieces to form 1 cm. width. While cutting if you want to get a perfect rectangle shape, we may discard the top and bottom sides.

To make cutting easy, either use a chef knife or a serrated knife. Put these pieces in salt water to lock their colour.

While we complete the cutting section, boil water in another vessel by adding a little salt to it.

Once we notice the water boiling, put sliced pieces into it and cook till they turn soft. It hardly takes a minute or two as water is boiled.

Tip: When we try to break one piece, it breaks with the pressure of two fingers.

Drain all water and put these pieces in chilled water (the process of shunting) and then place them over a clean cloth and dry for 10 minutes.

Once dried, put them in a mixing bowl and sprinkle a thin layer of corn flour (or else flour turns into lumps). Gently mix pieces so that the flour gets coated with a thin layer.

Heat oil in a pan on low flame and let the temperature reach 130 degrees Celsius. Put potato pieces in oil and fry for 60-90 seconds till they reach mild golden brown colour and remove from oil.

In the first instance of deep fry, potatoes get cooked from outside and give mild colour.

Repeat this process for the remaining pieces; now increase the flame to attain 180 degrees Celsius.

Put first fried pieces and deep fry till you get crispy and golden colour.

Transfer the french fries recipe to a kitchen towel so that excess oil gets absorbed.