The potato is probably the most consumed food in the world. It can be declined and made in a thousand and one ways. So many people will tell you that French fries still rank first in people’s top preferences.
At first glance, they seem easy to prepare. Cut into sticks, they are submerged in an oil bath and that’s it. Yes, it’s a bit simple. Because, precisely, to prevent them from being too oily, soft or completely burnt, there are specific rules to follow, as Damien Desmarchelier, a chef from the southwest of France, points out. And that’s before you even throw them in the pan. Do you want to know the chef’s secret to making tasty, golden and crispy French fries at home? He continues reading.
Golden rules for preparing French fries at home
When you want to taste good French fries, you want them to be soft on the inside and crispy on the outside. We don’t want them to fall apart in the pan. And surprisingly, despite the rise of nonstick pans, many people believe that regular pans are better suited for frying potatoes.
Thus, in order to get a serving of crispy and pleasant-looking fries, certain golden rules must be taken into account.
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 correctly and cut them according to your preference.
Another cardinal rule: wash your potato sticks several times to remove as much starch as possible. Later place them on a paper towel so that it absorbs the smallest drop of water.
What is the famous chef’s secret to having delicious fries?
Just sprinkle about three teaspoons of salt into 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 is this light searing that will prevent the potatoes from sticking to the pan as they fry. This trick is also used when you want to fry chops or steaks. The salt is then removed with a paper towel. Also remember to clean the pan well with a dry cloth.
How to fry some good crispy French fries?
Once this ingenious operation has been carried out, now the oil must be poured. Give it time to heat up before dipping the fries into it. It’s not everyone’s instinct, but some advise covering the pan to aid in frying. Otherwise, some of the French fries sticks may remain raw.
First fry the potatoes over medium heat at first, then gradually increase the heat to make them crisp. It is better to use a wooden spatula to flip the fries. If you want them to be tender on the inside and crispy on the outside, cooking them in two stages is essential: therefore, make a first immersion for 7 minutes over medium heat (160°C). Drain them and submerge them again for 2 or 3 minutes increasing the heat (180°C). This second fry will bring precisely the crunch and golden pain of French fries.
Good to know: To keep your fries from sticking, place them in small amounts in the pan. Don’t forget to stir them from time to time. Salt and other spices are sprinkled on right after cooking. Be careful, salt can quickly soften potatoes if added in the middle of cooking.