The secret to perfect fries lies in adding a certain product to the oil in which we will fry them. Thanks to this simple method, the potatoes will crisp nicely and look like from the most appetizing advertisement. We tell you what to do and what to avoid to prepare perfect fries.
French fries can be a delicious snack or addition to dinner. Wanting those prepared at home to taste really good and be we need to prepare them properly. There is a simple trick that will help you make them truly perfect. It turns out that it is enough to add one flat teaspoon of a certain product to make the fries golden and tasty.
The secret to successfully frying them is to add one teaspoon of plain flour to hot oil. This should be done before we put our fries in the fat. The flour will create a coating on them, thanks to which this delicious potato snack will not absorb too much fat. This will make it the fries we fry will become crispy and have a perfect golden color.
Let us also remember that how we prepare our potatoes for frying is also very important. After peeling and cutting them, they should be rinse them thoroughly under cold running water. This will help us get rid of excess starch. This simple action will prevent the fries from sticking together and will also make them crispy. However, they must be thoroughly dried before being put into the oil. To do this, you can spread the potatoes on paper towels and leave them for a few minutes until all the moisture is removed from them.
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French fries, although they seem to be an easy dish to prepare, can be tasteless, pale and soft. This is often due to the mistakes we make. One of the common mistakes is throwing fries into oil that is too hot. Then the potatoes absorb large amounts of fat and become heavy.
Oil that is too hot may also be harmful to the quality of fries the fries burn on the outside and are still raw on the inside. Another mistake is to use watery ones, which will cause the fries to fall apart.
In addition, remember that when frying potatoes, Do not put too many fries into the oil at once, as this will cause the temperature of the fat to drop significantly. Ultimately, this will negatively affect the taste of our snack.
