How are French fries produced?

The production of French fries involves several steps, from the selection of the right potatoes to the packaging of the final product. Here's a basic overview of the process:
Washing and peeling: Wash the potatoes thoroughly to remove dirt. You can choose to peel the potatoes or leave the skin on, depending on your preferences and the type of chips you want to produce.
Cut into slices: Use a potato cutter to cut the potatoes into thin slices. Uniform thickness is essential for even cooking.
Rinse: After cutting them, Rinse potato slices in cold water to remove excess starch. This helps prevent the potatoes from sticking during frying.
Drying: Pat the potato slices dry with kitchen paper or a clean cloth. Moisture can lead to uneven frying and mushy potatoes.
Fry: Heat your chosen vegetable oil in a deep fryer or heavy-bottomed pot to about 175-190°C.
Carefully add a small batch of potato slices to the hot oil. Fry them in batches to prevent them from crowding, which can lead to uneven cooking.

Fry the slices until golden brown and crisp, what usually takes between 2 and 4 minutes. Keep an eye on them to prevent them from overcooking, as they can burn quickly.
Use a slotted spoon or frying basket to remove the chips from the oil and place them on kitchen paper to drain off any excess oil.
Season: As long as the potatoes are still hot, sprinkle immediately with salt or other desired seasonings. You can also experiment with different condiments such as barbecue, sour cream and onion, or chili pepper.
Chill & Pack: Allow the potatoes to cool completely before packaging for crispiness. Once cooled, You can pack them in airtight bags or containers to maintain their freshness.
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