Potatoes are probably the most consumed food in the world. Potatoes can be prepared in many different ways. However, many people say that French fries remain the most popular. At first glance, the cooking method seems simple. Cut them into sticks, fry them in oil and voila! Yes, they are indeed easy to cook. But there are rules to follow so that these fries are not too greasy, too soft or too burnt, explains Sud-Ouest chef Damien Desmacherlier. And this, even before putting them in the pan. Want to know the chef’s secret to making delicious, golden and crispy fries at home? Here it is.
Basic rules for making potatoes at home
For good fries, you want fries that are soft on the inside and crispy on the outside. You want the fries not to crumble in the fryer. And surprisingly, even though non-stick pans are all the rage, many people still think that traditional pans are better suited for frying potatoes. So, to make crispy and delicious French fries, you need to follow a few basic rules.
The first important thing is to choose the right type of potato. According to experienced cooks, starchy potatoes with yellow flesh are best suited for French fries. So peel them properly and cut them to the desired size.
Another rule of thumb is to rinse the potatoes several times to remove as much starch as possible. Then place them on a paper towel to absorb any water drops.
So what is the secret to good fries? Simply sprinkle about three teaspoons of salt into a pan and heat it for five minutes. Stir with a kitchen handle to coat the entire bottom surface. This little friction prevents the potatoes from sticking to the pan while frying. This tip is also used for frying cutlets and steaks. Then wipe off the salt with a paper towel. Don’t forget to wipe the pan with a dry cloth.
