Who doesn’t love potato chips? We can buy them at a fast food stand, in one of the chains, fry the frozen ones from the store at home – or prepare the really best and most delicious ones from scratch at home. It’s not that difficult, although it does take a bit of time.
Potato chips are an obvious part of our menus, despite the fact that most of us perceive them as something unhealthy. If we prepare them correctly, there is nothing to worry about (of course, if we do not consume them daily).
Frying the best fries starts already with the selection of potatoes, which should be as error-free as possible, and it is ideal to choose cooking type C. Once you have chosen, you can continue further.
RecipeTin Eats youtube video advises how to make delicious crispy fries:
Source: Youtube
Simply but honestly
A simple trick to perfect French fries is double frying. But even before we put them in the hot fat, we have to cut them into pieces that are as thick as possible. It is logical that the thinner the fries, the faster they will be fried. On the other hand, we also need to give them a chance to bring the appropriate consistency to the plate. We can be inspired by those we buy in a bag.
It won’t work without water
Chopped French fries must first be rinsed well to remove as much starch as possible from their surface. It wouldn’t do a good job of frying. And that’s not all – from the strainer, the still raw potatoes go into a bowl of cold water for the next ten minutes, which will extract another part of the starch from them. After this time, we drain the fries, dry them well in a towel and we can really start frying them.
The choice of fat is important
The heat treatment of French fries has its own rules if we want to achieve the best results. The magic is in the two-phase frying and the chosen fat. Many may be surprised that chefs from the best hotels and restaurants use animal fat to fry potatoes, and even beef tallow, which we are not used to including in the kitchen. In any case, ordinary pork or duck fat will also be suitable. The result will be unique.
Two temperatures and a pause during frying
The method, which results in well-fried but not burnt fries, involves a first stage to soften the potatoes (basically “cook” them) and a second stage to ensure crispness. The first part will take approximately five minutes – of course depending on the strength of the fries, and for now we will only heat the oil to 160 °C. As soon as the fries are soft, they will need to be taken out and laid out on a napkin to absorb the excess fat from them. Now heat the custard in the pan to 180 °C and return the fries to it for approximately the same time.
That’s all – enjoy!
This is the whole trick that gives the best restaurants a reputation as French fries specialists. Now there’s no reason why you can’t also gain such a reputation, at least among your friends.
Sources: www.fifteenspatulas.com, www.recipetineats.com, www.thespruceeats.com
