Do you like fries? Let's learn how to cook it at home! Everything is simple here, but you need to remember a few secrets. Or save.
Secret number 1 - potatoes
It is corny, but it is a fact. Not all potatoes make a great base for french fries. How to choosethe right potatoes for frying?
Takeout fast food workers argue that you have to choose... regular reddish potatoes.
Unlike other varieties, this one is the most starchy (although maybe this is American?).
It is the high starch content in the potatoes that will make the crust on the finished potato block crispy, but at the same time it will be soft inside.
Secret # 2 - slicing
Not everyone knows how to cut potatoes into beautiful and identical pieces. But it is in the cutting of tubers that one of the most important secrets of crispy fries lies.
That for frying in oil, then for baking in the oven, potatoes also require special cutting.
This is important to maintain the balance of crispness and soft core and the integrity of the slices so they will not break.
The optimal size of the slices' thickness is no more than 1-2 cm!
If you cut it thinner, then the potato will overcook, and if it is thicker, then it will have to be turned over and it will take a very long time to cook, and in the end it may become "porridge".
Secret number 3 - water and secret ingredient
After peeling and slicing, soak the potatoes in very cold water. Some recommend blanching it for 1-2 minutes in boiling water and immediately discarding it in a colander.
In any case, water is a justified remedy, since it washes away excess starch from the surface of the slices.
After that, the potatoes need to be dried on a towel or napkins. Excessive moisture will prevent the oil from sticking for a delicious fry or roast.
And finally the secret ingredient is... starch!
If you are cooking fries in the oven, then sprinkle the slices with a little starch. It will additionally absorb moisture and form a crust.
For 0.5 kg of a dish, you will need 1 tbsp. l. starch.
Secret number 4 - oil
The one thing you can't skimp on when frying fries is oil. There should be a lot of it and you need to take odorless vegetable oil.
The oil must be warmed up well before the potatoes are put into it.
But for baking French fries on a baking sheet in the oven, you need 2-4 tbsp. l. oils. And you can use flavored or natural unrefined oils like olive oil.
Potatoes with it will be very fragrant.
Secret # 5 - salt and spices
Salt French fries and season with spices or seasonings can only be ready-made. Since the salt softens the crust during cooking and the potatoes become too soft, without a delicious crust.
Put hot French fries directly from the oil or the oven on a dish, salt with fine table salt and season with ground paprika or a mixture of dry garlic, herbs and pepper.
You need to eat fries immediately after cooking! From the heat - from the heat.
Enjoy your meal!
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Thanks for reading to the end!