Celebrate International Fry Day with perfect crispy fries
2:34 PM EDT, July 13, 2024
The potato is almost a perfect vegetable, and fries are among its greatest gifts to the world. These delightful potato bites are loved globally. To celebrate International Fry Day, which falls on July 13, here are some tips for preparing crispy and delicious fries in your kitchen.
Fries seem like a simple dish—sliced potatoes fried in oil. However, the fries served in fast-food restaurants have a unique taste that can be replicated at home with a simple trick. This way, you can prepare crispy fries that taste just like your favorite fast-food chain's, and their preparation is both cheap and easy.
How to make crispy fries? don't forget this ingredient
Belgian fries are highly valued, but fast-food-style fries also have a loyal following. There have been rumors that these fries are made from processed potato mass, not real potatoes. However, the secret to their perfect crunch lies in the preparation. Specialized equipment and advanced techniques certainly impact the taste of these iconic fries. But you don't need a laboratory at home. Use potato starch, and the result will be perfect or even better.
Remember to choose the right type of potatoes—type C, floury, is best. After cutting the potatoes into thin sticks, soak them in water to remove excess starch, making them crispier. Adding vinegar to the water helps maintain the firmness of the potatoes. It is also essential to dry them well.
How to make fries like McDonald's?
- To make homemade fries like McDonald's, forget about thick Belgian sticks. The key is thin potato sticks and the right coating. Soak the fries in cold water with white vinegar (in a 1:10 ratio) for about 30 minutes.
- After soaking, transfer the potatoes to a paper towel and dry them thoroughly. Then, coat them in a thin layer of cornstarch (about 1 tablespoon per 2 pounds of potatoes).
- These prepared fries are ready for frying. Ensure the oil is well-heated, and avoid putting too many fries in at once, as it lowers the temperature of the oil. This causes the potatoes to boil instead of fry, leading to a loss of their crunchiness.
