French fries: what not to do to make them crispy and dry

Fries are the ultimate comfort food; they're more than just a dish or "just" a recipe; they can practically always make our mouths water.  

These are the six mistakes you should never make if you want to make them at home and aim for a flawless outcome. 

Is the flesh yellow or white? Olive oil or seed oil? When should I add salt, too?  

For golden and crispy fries that keep cooking perfectly, we recommend using yellow-fleshed potatoes.

Make an informed decision when selecting potatoes.

In the kitchen, cutting is an art and should never be left to chance—this also applies to fries. You must cut your fries into cubes or into "sticks" no thicker than half a centimetre if you want to serve flawless fries at the table.

Don't randomly cut

A crucial step that should not be overlooked is letting the potatoes sit in extremely cold water for 30 minutes after cutting them. This is a secret that very few people are aware of and even the most hurried ones forget to follow.

Soaking is an essential stage.

Similar to potatoes, not all types of oil are ideal for deep-frying. You need an oil that can withstand high temperatures because the ideal cooking temperature ranges from 160 to 180 degrees Celsius. Go for peanut oil instead of solely using extra virgin olive oil.

Which oil should I use?

The double cooking method is the key to success; cook them for 5–6 minutes at 160 degrees Celsius, then drain them using a slotted spoon. Return them to the oil for 1 minute after it has reached 180 degrees Celsius. You won't regret it.

Cooking: a spacetime question

Now that you've followed all the instructions, don't forget to finish the job. After the fries are cooked, use a slotted spoon to remove them from the pan and place them on a sheet of absorbent paper. 

Be mindful of salt.

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