Choose potatoes
In the autumn and winter, potatoes are in season, so they are affordable and also have a delicious taste. You can buy potatoes to store in your house and use gradually.
Choose fresh potatoes with a sandy exterior and thin skin. The potatoes should be round, with few eyes, firm, and not soft or have any bruising. When holding the potato, it should feel solid and heavy.
Avoid buying potatoes with green or sprouted skin because they contain toxins that are not good for your health.
Prepare potatoes
Before peeling the potatoes, you need to prepare a bowl of diluted saltwater. After peeling the potatoes, soak them immediately in the diluted saltwater. This helps reduce the harmful acrylamide content and also cleans the potato starch, preventing discoloration.
Then, cut the potatoes into long pieces using your index finger. You can also use a serrated knife to create a more visually appealing shape. Continue soaking the cut potatoes in the diluted saltwater with a few pieces of ice for about 15 minutes. This will make the potatoes crispy and delicious.
Blanch the potatoes before frying
Before frying, remove the potatoes and let them drain thoroughly.
Prepare a pot of boiling water. Add a bit of salt and sugar to the pot, then blanch the potatoes briefly.
If you want the potatoes to have a beautiful color, you can add a little turmeric powder to the water. If you are using Dalat potatoes, which already have a yellowish flesh, you don’t need to add turmeric powder.
Blanch the potatoes for about 3 minutes, then remove them and immediately soak them in cold water to cool down.
Once the potatoes have cooled, remove them and let them drain. Spread the potatoes evenly on a tray and place them in the refrigerator for about 30 minutes to make them firmer. If you want the potatoes to become firm faster, you can also put them in the freezer.
Double frying the potatoes
To make the fried potatoes crispy, you should double fry them.
First, take a deep frying pan and pour enough oil to submerge the potatoes. Heat the cooking oil and test it by dipping a chopstick into the oil, if there are bubbles, it’s ready. Divide the prepared potatoes into multiple batches and fry them in the pan. Occasionally, gently stir the potatoes to ensure even cooking and to prevent them from sticking together.
After a few minutes, when the surface of the potato pieces becomes sealed, remove them and place them in a strainer to drain the oil. Turn on a fan to cool the potatoes completely. After this step, you can transfer the potatoes into a container, seal it tightly, and store it in the refrigerator/freezer. When you want to eat, you can take out the potatoes and fry them for the second time.
For the second frying, heat the oil over medium heat and fry the potatoes until they turn a golden crispy color. Remove the potatoes and place them on absorbent paper to remove excess oil and prevent the oil from seeping back into the potatoes, which can make them greasy and soggy.
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