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The potato is probably the most consumed food in the world. It can be declined and made in a thousand and one ways. But many people will tell you: French fries still rank first in top preferences. At first glance, they seem easy to prepare. Cut into sticks, they are immersed in an oil bath and that’s it. Yes, it’s a bit simplistic. Because, precisely to avoid them being too oily, soft or completely burnt, there are specific rules to follow, as Damien Desmarchelier, chef of the southwest, points out. And that’s before you even throw them in the pan. Do you want to know the chefs’ secret to making tasty, golden and crispy French fries at home? It’s this way.
Golden rules for preparing French fries at home
When you want to try 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 non-stick pans, many people believe that regular pans are better suited for frying potatoes. Thus, to get a portion of crispy and nice-looking French 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 properly and cut them according to your preference.
Another cardinal rule: wash your potato sticks in several waters to remove as much starch as possible. Then place them on a paper towel so that it absorbs the slightest drop of water.
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