Just like potato chips, French fries are something that you just can’t eat one and say you had enough of them. These yummy and crispy golden brown finger length sticks of potatoes tempt everybody from a kid to her grand mom.
Have you wondered why the French fries you try at home always turn out soggy and limp while the ones you eat out are crispy. A chef on the NBC Channel reveals the secrets of getting the French fries absolutely crispy at home. So, let’s not waste any time and learn the techniques of getting them right so that you can enjoy tonight’s soap on the T.V with home made crispy French fries.
Here’s how you do it:
Firstly, you cut the peel and cut the potatoes length wise using a knife or a French fry cutter. If you are using a knife, make sure that you don’t cut them too thin or thick. Put these in cold water so that some of the starch is removed.
Dry the potatoes thoroughly and heat any cooking oil in a deep fryer to 325° F. Add the dried potato wedges in small batches and fry for about 3 minutes. (Remember not to add more at a time as the temperature of the oil drops down drastically).
Remove them before they turn brown and drain them on paper bags to remove excess oil. Now, increase the temperature of the oil to 375° F. Deep fry the wedges again for about 4 minutes or until they turn golden brown. Season them with your favorite spices immediately as they stick better when they are hot.
Fill them up in a bowl with the ketchup, curl up your knees on the couch and enjoy them while you watch your favorite soap on the tube.
If you are interested in knowing more about the origin of French fries, click here.
