The secret to perfect French fries? Don’t rush to fry the potatoes right after cutting them. Instead, add an important step to keep them crispy. Check out the recipe below!
Ingredients:
– 2 large potatoes.
– 1 teaspoon of salt.
– Enough starch.
– Water.
– Cooking oil.
Instructions:
Properly prepare the potatoes
– Choose large potatoes to cut long, even fries that kids will love.
– Peel and cut the potatoes into long, thin sticks, about 0.5 cm thick. Thicker cuts will result in softer fries that take longer to cook.
– Soak the potatoes in water to remove excess starch, ensuring crispiness and preventing discoloration.
Parboil the potatoes – The secret to even cooking and crispiness
– Bring a pot of water to a boil, add 1 teaspoon of salt, and parboil the potatoes for about 3 minutes.
– Remove the potatoes from the heat when the edges turn translucent but the centers remain firm.
Cool and dry the potatoes
– Immediately after parboiling, rinse the potatoes in cold water to tighten the outer layer, resulting in crispier fries.
– Use paper towels or kitchen towels to thoroughly pat the potatoes dry before proceeding to the next step.
If you have the time, after parboiling for 2 minutes, plunge the potatoes into ice-cold water to cool them quickly, then drain and place them in the freezer for 3 hours. This extra step will result in even crispier fries.
Coat the potatoes with starch for an extra crispy exterior
– Lightly dust the potatoes with starch and gently toss to ensure an even coating.
– The starch coating will create a crispier exterior when the potatoes meet the hot oil and will also help maintain that crispiness for longer.
Double-fry the potatoes – The key to long-lasting crispiness
– Heat the oil over low heat, and test it by dipping the tip of a wooden spoon into the oil. If the oil bubbles gently around the spoon, it’s ready.
– Fry the potatoes for the first time until they are cooked through and lightly golden. Remove them from the oil and drain on paper towels.
– Increase the heat to high and fry the potatoes a second time until they turn a deep golden brown and become crisp. You’ll hear a “sizzling” sound when the fries are perfectly crispy.
Final product:
– Golden, crispy French fries that are fluffy on the inside. Serve with chili or ketchup for a delicious snack.
Tips for longer-lasting crispiness:
– Avoid cutting the potatoes too thickly to prevent over-frying and sogginess.
– Parboiling ensures even cooking and prevents raw centers.
– Coating the potatoes with starch before frying creates the perfect crispy exterior.
– Double-frying helps maintain crispiness for longer.
Good luck, and enjoy your crispy French fries!
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