The chefs’ secret trick to making crispy fries easily at home

Portion of crispy fries – Source: spm

Golden rules for preparing french fries at home

When you want to taste good fries, you especially want them to be soft on the inside and crispy on the outside. We don’t want them to crumble in the pan. And, surprisingly, despite the rise of non-stick pans, many people believe that regular pans are better suited for frying potatoes. Thus, to achieve a portion of crispy fries with a pleasant appearance, certain golden rules must be kept in mind.

First important rule: choose the type of potatoes very carefully. According to experienced cooks, floury potatoes with yellow flesh are best suited for frying. So you have to peel them properly and cut them according to your preference.

Another fundamental rule: wash your potato sticks in several waters to eliminate as much starch as possible. Then place them on a paper towel so that it absorbs the slightest drop of water.

What is this famous secret to have delicious fries? Just sprinkle about three teaspoons of salt on the pan and let it heat up like this for 5 minutes. Stir with the handle of the utensil to coat the entire bottom. It’s this slight abrasion that will keep your potatoes from sticking to the pan while frying. This trick is also used when you want to fry cutlets or steaks. The salt is then removed with a paper towel. Also remember to wipe the pan well with a dry cloth.

Frying potatoes – Source: spm

Having performed this ingenious operation, the oil must now be poured. Give it time to heat up before you dip your fries in it. It’s not everyone’s instinct, but some advise covering the pan to help with the frying. Otherwise, some fries sticks may remain raw.

First fry the potatoes over medium heat at first, then gradually increase the heat to make them crispy. It’s best to use a wooden spatula to flip your fries. If you want them tender on the inside and crunchy on the outside, cooking in two stages is essential: therefore, make a first immersion for 7 minutes over medium heat (160°C). Drain them and plunge them again for 2 or 3 minutes by increasing the power of the fire (180°C). This second frying will bring precisely the crunch and the golden pain of the fries.

Good to know : so that your fries do not stick together, dip them in small quantities in the pan. Don’t forget to stir them from time to time. Salt and other spices are then sprinkled on right after cooking. Be careful, salt can soften the potatoes quickly if added in the middle of their preparation.