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How To Make Perfect French Fries

French Fries

This recipe will teach you how to make perfect French fries, which for me means tender on the inside and crispy on the outside, with plenty of both. They are very simple to prepare, though I recognize that in order to fry well, you must first gain some experience in order to understand the oil and its temperatures and achieve perfect results. You can also use a deep fryer, which will come in handy during this process. What does “frying well” mean to me? So, take a fried potato, a croquette, or whatever you’ve fried and notice how little oil remains on your fingers.

Personally, I almost never fry at home; it is not a technique that I am particularly fond of, but I recognize that it is necessary from time to time, especially for recipes like this one, because, while I prefer baked potatoes, they are also delicious when fried.

These fries are ideal as a garnish to the Asturian veal cachopo, but if you want them to be the star, prepare them with cabrales cheese sauce, what a treat!

If you enjoy preparing potatoes in a variety of ways, don’t overlook the microwave potato technique; once you try it, you won’t be able to stop. There are also classics like fried potatoes, mashed potatoes at home, and ajillo chips. If you’re looking for a traditional recipe, try the revolconas, meneás, machaconas, or scrambled potatoes, or the resultonas duquesa potatoes. And take advantage of the oven’s incredible results by making baked potatoes gratin or tartiflette, or the famous deluxe potatoes or oven-roasted segment potatoes with their sauce.

This recipe will teach you how to make perfect French fries, which for me means tender on the inside and crispy on the outside, with plenty of both. They are very simple to prepare, though I recognize that in order to fry well, you must first gain some experience in order to understand the oil and its temperatures and achieve perfect results. You can also use a deep fryer, which will come in handy during this process. What does “frying well” mean to me? So, take a fried potato, a croquette, or whatever you’ve fried and notice how little oil remains on your fingers.

Personally, I almost never fry at home; it is not a technique that I am particularly fond of, but I recognize that it is necessary from time to time, especially for recipes like this one, because, while I prefer baked potatoes, they are also delicious when fried.

These fries are ideal as a garnish to the Asturian veal cachopo, but if you want them to be the star, prepare them with cabrales cheese sauce, what a treat!

If you enjoy preparing potatoes in a variety of ways, don’t overlook the microwave potato technique; once you try it, you won’t be able to stop. There are also classics like fried potatoes, mashed potatoes at home, and ajillo chips. If you’re looking for a traditional recipe, try the revolconas, meneás, machaconas, or scrambled potatoes, or the resultonas duquesa potatoes. And take advantage of the oven’s incredible results by making baked potatoes gratin or tartiflette, or the famous deluxe potatoes or oven-roasted segment potatoes with their sauce.

Yield: 1

French Fries

French Fries Recipe

Garnishes are the preparations we use to accompany dishes that appear to be asking for something more, as is often the case with meats and fish. We usually use vegetables or potatoes prepared in various ways as garnishes, but if we must highlight a really popular and useful garnish, it is French fries.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 55 minutes

Ingredients

  • Potatoes for frying.
  • Olive or sunflower oil, enough to fry.
  • Shall.

Instructions

    1. Peel the potatoes and cut them into equal-sized sticks. I used a mandolin with blades to cut the potatoes into sticks, but you can also do it with a knife.
    2. Soak them in a bowl of cold water for 5 minutes to release the starch and prevent them from sticking together later.
    3. Using kitchen paper or a cloth, thoroughly dry them.
    4. Heat a large amount of oil in a fryer or a pan. I used my fryer and set it to 140oC, but if you do it in a frying pan, this temperature is when you add a potato and it bubbles constantly and without browning at all, and the oil does not smoke.
    5. They need to be cooked for about 5 minutes. When you can pierce a potato with a knife and it feels tender, you've reached the ideal point.
    6. Turn up the heat and remove the basket from the fryer, or transfer them to a plate with a slotted spoon if you're using the pan. In a fryer it is up to 180ºC , and in a frying pan without the oil getting to smoke but it is quite hot, so that the potatoes brown in a matter of 2-3 minutes. They're ready when they're golden to your liking, but keep an eye on them because they change color quickly.


Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 164Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 73mgCarbohydrates 21gFiber 2gSugar 1gProtein 2g

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