Golden rules for making French fries at home
When you want your fries to taste good, you especially want them to be tender on the inside and crunchy on the outside. We don’t want them to fall apart in the pan. Surprisingly, despite the advent of non-stick pans, many people think that regular pans are better suited for frying potatoes. Thus, to get a portion of crispy potatoes with a nice appearance, some golden rules must be observed.
The first important rule: choose the type of potato very carefully. According to experienced chefs, potatoes covered with flour with yellow pulp are best suited for frying. So you have to peel it properly and chop it according to your preference.
Another rule of thumb: Wash the potato sticks in several waters to get rid of as much starch as possible. Then place it on a paper towel so that it absorbs the slightest drop of water.
What is the famous secret to eating delicious French fries? Just sprinkle about three teaspoons of salt on the pan and let it heat up like this for 5 minutes. Flip the pot handle to cover the entire bottom. It is this slight abrasion that prevents the potatoes from sticking to the pan during frying. This trick is also used when you want to fry cutlets or steaks. Then the salt is removed with a paper towel. Also remember to wipe the pan well with a dry cloth.
How do you fry good crispy potatoes?
After performing this ingenious process, the oil must now be poured. Give it time to heat up before you dip your fries in. Not everyone’s instinct is, but some advise covering the pan to help with frying. Otherwise, some french fries sticks may remain raw.
Fry the potatoes first on medium heat at first, then gradually increase the heat to make them crispy. It is best to use a wooden spoon to flip the french fries. If you want it tender on the inside and crunchy on the outside, then two-stage cooking is necessary: for this, immerse them for the first time for 7 minutes over medium heat (160 ° C). Drain them and immerse them again for 2 or 3 minutes by increasing the power of the fire (180°C). This second fry will bring exactly the crunch and golden pain to your fries.
good to know : So that the potatoes do not stick together, dip them in small quantities in the pan. Don’t forget to move them from time to time. Then sprinkle with salt and other seasonings immediately after cooking. Be careful, salt can soften potatoes quickly if added in the middle of preparing them.