The healthiest home fries are those baked in the oven or in a fat-free fryerprepared with a bit of olive oil and natural spices. These are the best foods to eat every day to take care of your health. However, if you feel like doing so crispy fries like from fast foodof course, you can afford it once in a while. Try ours trick for crispy, golden fries.
In restaurants fries they are deep fried, which makes them golden and crispy on the outside and perfectly soft on the inside. Nowadays, when preparing French fries at home, many of us avoid frying in oil. However, this old, home method is the best to achieve the desired effect. Potatoes in this form will, of course, be more caloric. However, when eaten occasionally, they will find a place even in a healthy menu. It is worth remembering that moderation is the most important thing. The trick to reduce the amount of fat in fries is, of course, to heat the oil very well so that the potatoes do not absorb it. It is also worth draining them on paper.
People who are not interested in the secrets of culinary art may say that potatoes are potatoes, so it doesn’t matter which one we use. Nothing could be further from the truth. Depending on the category assigned to them, they may have a completely different consistency. Differences in individual types result primarily from the starch content, their structure, and the amount of water and sugars. We can distinguish:
- culinary type A, so-called salad potatoeshard, with a compact structure and low starch content, thanks to which they retain their shape after cooking and do not fall apart in salads,
- culinary type B, potatoes for general use, slightly floury. They have an average starch content and are quite soft. They are perfect for cooking, dumplings and potato pancakes. You can also make potato puree from them,
- culinary type C, floury potatoes with high starch content. They will be best for dumplings, Silesian dumplings, dumplings, purees and stuffings,
- culinary type D, the most floury, is used in industry, including: for the production of starch and alcohol.
What type of potatoes is best for fries? If you want the fries to be soft inside, choose culinary type Bbut if they are to be very crispy, it will be better culinary type C.
Before you start frying, it is worth using a few tricks that will make the fries come out crispy and delicious. A trick worth using is to soak the potatoes cut into sticks in very cold water for about 30 minutes. This will help remove excess starch and have a positive effect on the consistency of the fries. Please remember to dry them thoroughly after this treatment. If you like your fries to have a characteristic, crispy “skin”, coat them in potato flour. A high oil temperature is also important, so that the potatoes do not absorb fat.
Ingredients for fries:
- 4 medium potatoes,
- 2-3 teaspoons of potato flour,
- approx. 500-600 ml of vegetable oil for frying (e.g. rapeseed, sunflower),
- sun
Preparation:
- Wash the potatoes, peel and cut into fairly thin sticks.
- Pour very cold water into a bowl, add the prepared potatoes and set aside for half an hour.
- Drain the potatoes and dry them thoroughly.
- Coat them in potato flour.
- Heat the oil in a deep pan or pot. It is worth frying them in batches.
- Fry the fries until golden brown, it will take about 5-7 minutes.
- Drain the finished fries on a paper towel.
- Sprinkle the finished fries with salt.
Sources: Terazgotuje.pl
