How to make perfect crispy fries using simple kitchen hacks

Do you enjoy eating fries? I do. Although I am aware of all their downsides, I believe that in moderation, you can indulge in them from time to time. When I do, I always use a simple trick that makes the fries the best in the world.

It might seem that there are no pitfalls in preparing fries. And indeed, you can make them in the most prosaic way: cut the potatoes and fry them in oil. The problem is that such fries turn out... mediocre. You then have to cover them with tonnes of salt and drown them in ketchup to make them somewhat edible. But what if there was a simple way to make fries good? You need to know a simple trick.

First, use the right type of potatoes. Type B or C potatoes are best for fries. Next, soak the potatoes. Before putting them in the deep fryer, I wash them in water and vinegar. This way, the fries come out firm and don’t turn mushy, as we eliminate a significant amount of starch. Finally, use cornstarch. I believe this is key to achieving satisfactory crispiness.

Do these methods work? When I see my kids enjoying fries prepared this way, I can confirm that they do. So, if you plan to have a similar feast at home, the recipe is below. Good luck, and... happy crunching!

Ingredients:

        
• Type B potatoes,
• white vinegar,
• water,
• cornstarch,
• oil.

Method of preparation:

1. Peel the potatoes and cut them into thin sticks.
2. Transfer them to a deep dish, and pour a solution of water and vinegar in a ratio of 10:1 over them. Set aside for half an hour.
3. After this time, drain the liquid and transfer the potatoes to a paper towel. You need to dry them very thoroughly—this guarantees that the cornstarch will not run off them and that the oil will not splatter from the pot.
4. Now coat the potatoes in cornstarch. Use 1 tablespoon for every 900 grams of potatoes.
5. You can start frying the prepared fries in heated oil. In just a few minutes, the potatoes will fry at 190-200°C. Enjoy!