French fries are a familiar dish to many people. Especially, children love this dish. When eating out, french fries are often served as an appetizer to snack on while waiting for the main course, or french fries are often served with burgers or fried chicken.
The preparation of this dish is very simple, anyone can make it at home. However, making french fries crispy and golden is not something that everyone knows. If you don’t know how, the fries will quickly become soggy and lose their deliciousness.
The chef reveals some tips that will help you make better and longer-lasting french fries.
Choosing the potatoes
When making french fries, you should choose large, long potatoes so that the slices will look better. If you choose small potatoes, the slices will be short and crumbly. You should choose potatoes that are firm and the skin is not turning green or sprouting.
Preparing the potatoes
Peel the potatoes and wash them thoroughly. Prepare a bowl of water mixed with white vinegar. Put the peeled potatoes in it. Then take each potato out and cut it into bite-sized pieces. After cutting the potatoes, put them back into the water to prevent them from turning black. Do this for all the prepared potatoes.
Soak the potatoes in vinegar water for about 10 minutes, then rinse the potatoes to remove the outer starchy layer. By doing this, the potatoes will not become mushy when fried.
Blanching the potatoes
An important step to make the potatoes crispy, long-lasting, and not mushy is blanching them in boiling water.
You need to boil a pot of water, add a little salt to make the potatoes more flavorful. When the water is boiling, put the cut potatoes in and boil for 2 minutes then remove them.
Put the blanched potatoes into a bowl of cold water to cool down. Then remove the potatoes to drain the water and put them in the freezer for about 3 hours. This helps the potatoes become crispy and not mushy when fried.
With this method, you don’t need to coat the potatoes with flour, but the fries will still be crispy.
Frying the potatoes
When frying the potatoes, you should deep-fry them so that the fries will be evenly golden. Use a tall-sided pan to avoid the oil splattering and also to save oil.
Heat the oil to medium high, then fry the potatoes (no need to thaw them). When the fries have a surface and turn slightly yellow, remove them from the oil. Wait for the potatoes to cool down, then fry them again for a crispier texture.
Reheat the oil and add the potatoes to fry until they have a brownish yellow color. Remove the potatoes to drain the oil and arrange them on a plate.
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