Tips for frying crispy golden potatoes even after a long time
Even without breading, french fries can still achieve the quality of golden brown, crispy on the outside and soft, fatty inside dipped in chili sauce that many children love.
Choose potatoes
In the fall and winter, potatoes are in season so they are cheap and delicious. To make crispy fried potatoes, you should buy fresh potatoes that are still sandy, have thin skin, are round, have few eyes, are hard and heavy. When you gently squeeze them, the flesh inside will be naturally yellow. Choose Da Lat potatoes for the best taste. Avoid buying potatoes with green skin or sprouts because they contain toxins that affect your health. Also, do not buy soft, mushy potatoes with black bruises because they are spoiled.
Preliminary processing
Peel the potatoes and soak them in diluted salt water to reduce the harmful acrylamide and prevent the potatoes from turning black. Then, cut the potatoes into strips the length of a little finger. If you have a serrated knife, the cut will be even more beautiful. Continue to soak in diluted salt water, add a few ice cubes for about 15 minutes to make the potatoes crispy. If you want the potatoes to have a beautiful golden yellow color, you can blanch them in boiling water with a little turmeric powder, sugar, salt, then remove and rinse with cold water, and drain. If you choose Da Lat potatoes, the flesh is naturally yellow, so there is no need to blanch them, they will still have a beautiful golden color when fried.
Fried twice
The “golden secret” to help potatoes become crispy and not become soft after a long time is to fry them twice. Fry them on the first heat to help the surface of the potatoes shrink: Measure the amount of oil to cover the potatoes and then put them in a pan to heat the cooking oil. Test with chopsticks to see if it is hot enough, divide the potatoes into batches and fry them, occasionally stirring gently to avoid breaking.
After a few minutes, when the surface of the potatoes shrinks and becomes a bit hard, take them out and put them in a colander, turn on the fan to let the potatoes cool completely. If you have time, let the potatoes cool down and put them in a box in the refrigerator, and fry them a second time when you eat them to ensure that the potatoes are always crispy even if they are left for a long time.
On fire 2, increase the heat to medium and keep the heat even to spread the oil, divide into batches and fry until the potatoes are crispy and help drain the oil (not greasy). When the potatoes are golden brown, remove them to absorbent paper and use.
