French fries are a beloved snack, not just for kids but for adults too. There’s something about the crispy, golden fries that keeps us coming back for more. Whether dipped in spicy chili sauce, ketchup, or coated in a cheesy, spicy mix, they are an irresistible treat.
However, achieving that perfect crispness at home can be a challenge. Many home cooks struggle to replicate the crunch of fries from their favorite fast-food joints. The reason, according to chefs, is that people often start frying the potatoes as soon as they’re cut.
But this method only leads to soggy fries. To get that coveted crispness, chefs recommend two additional steps before frying.
Preparation:
– Potatoes, cornstarch, salt, and cooking oil.
Frying Method
Peel and cut the potatoes into finger-like shapes, about the thickness of your little finger. The size is up to you, but it’s best not to cut them too thick, or they’ll take longer to cook and may not cook evenly. Aim for a width of 5mm to 1cm for the potato pieces.
Note: As you cut the potatoes, place them in a bowl of water to prevent browning.
Once all the potatoes are cut, gently rinse them to remove excess starch from the cut surfaces. This helps prevent sticking during frying and keeps the potatoes from getting too soft.
Sprinkle with cornstarch before frying
Bring a pot of water to a boil and add a teaspoon of salt. Drop in the potatoes and cook until they turn slightly translucent. Drain immediately and plunge them into cold water to stop the cooking process. Let the potatoes cool completely, then drain and pat dry.
Fry the potatoes over medium heat
If you’re in a hurry, you can blot the potatoes dry with a paper towel. Then, place them in a bowl, sprinkle with a small amount of cornstarch, and toss to coat the potatoes lightly.
Next, transfer the potatoes to a freezer bag and place them in the freezer for at least two hours. This step is crucial, as it helps the potatoes develop a crispy texture when fried.
Double-frying for extra crispness
Heat a suitable amount of oil in a pot over medium heat. When the oil is about 60% hot, carefully add the frozen potatoes. Fry until they are golden and crispy, then remove from the oil and drain on a paper towel.
Alternatively, you can double-fry the potatoes. For the first fry, cook the potatoes until they are a light golden color, then remove them from the oil. Heat the oil again and fry the potatoes a second time until they are a deep golden brown and crispy. Drain on paper towels.
Now, your fries are ready to be seasoned! Sprinkle with cheese powder, spicy salt, or dip them in chili sauce or ketchup for a classic treat.
Key Points to Remember:
– Always blanch the potatoes and coat them with cornstarch before freezing. This ensures a crispy texture.
– Wait for the potatoes to cool completely after blanching before coating them with cornstarch. If the potatoes are too hot, the cornstarch will form a paste, resulting in a less desirable texture and flavor.
– Avoid using high heat when frying. Medium to low heat is best to prevent the potatoes from burning. Remember, potatoes are mostly starch, which burns easily.
Happy frying, and enjoy your crispy, golden treats!
Source: Dan Viet
