French fries
Description
Only old potatoes are needed for this recipe—large ones that are easy to cut into matchsticks. Frying time will vary depending on thickness; I usually fry each batch for 8–10 minutes. For deep frying, use refined oil. Salt the potatoes only after frying, otherwise they will release juice and splatter in the oil. I wrote everything in detail in the recipe, see below. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the potatoes, salt, and refined vegetable oil. Let's get started!
- 2
Step 2
Peel the potatoes, cut into strips about 5-7 mm thick.
- 3
Step 3
Fill a large bowl with cold water, add the potatoes, and change the water a couple of times to wash off the starch. Since I don't have a large deep fryer, I'll fry in small batches, so I'm keeping the potatoes in water so they don't darken.
- 4
Step 4
Place a pot with vegetable oil over heat and let the oil heat up well. Pat the potatoes dry with paper or lint-free cotton towels to remove as much moisture as possible.
- 5
Step 5
When the oil is very well heated (I test it with a potato stick: I dip the end in the oil, and if it starts to sizzle, it's ready to fry), add some of the potatoes to the fryer and fry for 8–10 minutes; the time will vary depending on the thickness of the potatoes. Watch the color—as soon as the potatoes turn golden, they're done.
- 6
Step 6
Using a slotted spoon, transfer the potatoes onto paper towels and let the excess fat drain. Salt the potatoes.
- 7
Step 7
French fries are ready! Serve them hot or warm immediately after cooking. Over time, they will stop being crispy and lose the flavor qualities the whole world loves them for.
- 8
Step 8
Serve immediately or slightly chilled.