Many families choose french fries as a “leading” dish to start, especially children love it. Frying potatoes is not difficult, but many people fry fast, the potatoes are not crispy.
To make crispy golden french fries, follow these steps:
Choose potatoes
To make delicious fried potatoes, it is necessary to choose fresh and good quality potatoes. Good potatoes often have a slightly rough, round, evenly shaped skin, few eyes, yellow-brown color and are heavy when held. When buying, you can gently press the potato and see the natural yellow color inside.
Potatoes can be tasty but when they have green skin, sprouts, or mold, they should not be used because they are toxic at that time.
Soak the potatoes in cold water
After buying potatoes, peel and clean them and then soak them after being sliced. Soak the potatoes in a bowl of cold water with salt and vinegar, for about 10-15 minutes, then scoop them out to drain. This is a tip to fry golden and crispy french fries, without getting soggy for a long time that few people know. Soaking the potatoes in water will help prevent discoloration, remove the outer layer of starch, prevent the potatoes from becoming mushy when frying, and make the skin crispier. Moreover, soaking the potatoes with salt and vinegar helps make the potatoes crispier when frying.
Blanch the potatoes in boiling water
Blanching the potatoes in boiling water before frying, instead of frying them raw, is a way to make the potatoes golden and crispy. Add a teaspoon of salt and half a teaspoon of vinegar to boiling water, then pour the potatoes into the water and blanch for about 3-4 minutes. After that, use a strainer to scoop the potatoes into a bowl of cold water or ice water, soak for about 5 minutes, then scoop them into a basket to drain or use a dry cloth to absorb the water on the surface of the potatoes.
If you want to save time, you can partially fry the potatoes, then refrigerate them in the fridge before frying, so that the potatoes are both golden, aromatic, and crispy, without worrying about being undercooked.
If you have time, after the potatoes have drained, put them in a box or tray and put them in the freezer for 3 hours. This will make the potatoes firmer, crispier when fried, and not mushy.
Furthermore, to have a crispy outer skin, you can coat the potatoes with flour before frying.
Double-fry
Double-frying the potatoes is one of the tips for frying golden and crispy french fries that many restaurants and snack shops apply.
In the first round, pour enough oil to submerge the potatoes in a batch. Dip a chopstick into the frying oil, and when bubbles appear, it means the oil is hot enough. Then, put the sliced potatoes into the frying oil in batches, occasionally gently flipping them to avoid breaking them. When the potatoes turn golden on the surface, remove them from the oil and turn on the fan to cool them quickly. If you have time, after the potatoes have cooled, put them in a container and refrigerate them. When you want to eat, fry them for the second time to ensure that the potatoes are always crispy even after a long time.
In the second round, increase the heat to maintain an even temperature and put each batch of potatoes into the hot oil until they are crispy and help drain the oil. When the potatoes turn golden and crispy, remove them and place them on absorbent paper to absorb excess oil, so that they will be less greasy when eating.
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