While fried potatoes are a popular snack, achieving that perfect crispy texture can be tricky. Many rush the process by tossing cut potatoes directly into hot oil, leading to soggy, limp fries. Professional chefs reveal a secret: two crucial steps before frying ensure irresistibly crispy potatoes every time.
Ingredients:
– Potatoes
– Cornstarch
– Cooking oil
– Ketchup or chili sauce
Tip: Choose large, long potatoes for uniform, visually appealing fries.
Instructions:
Step 1: Prepare the Potatoes
Wash, peel, and cut potatoes into finger-sized sticks. Rinse or soak to remove excess starch, then pat dry with paper towels.
Step 2: Blanch the Potatoes
Boil a pot of water and blanch the potatoes for 1 minute. This partially cooks them while retaining their firmness.
Step 3: Coat with Cornstarch and Chill
After blanching, lightly coat the potatoes with cornstarch. Store them in an airtight container in the fridge for 5 hours. This step is key to maintaining crispiness; skipping it results in soft, limp fries.
Step 4: Fry the Potatoes
Double Fry Method
First Fry: Heat oil to 70% hot, fry the chilled potatoes on medium heat until lightly golden. Drain on paper towels.
Second Fry: Reheat the oil, fry the potatoes again until golden brown and crispy outside, tender inside. Drain excess oil.
Serving Suggestions
Enjoy these crispy fries with ketchup, chili sauce, or mayonnaise. For extra flavor, sprinkle cheese powder or chili flakes on top.
In summary, the secret to perfect crispy fries lies in blanching, coating with cornstarch, chilling, and double frying. Follow these steps for a snack that’s sure to impress!
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