Your fries will always be crispy and tasty with this cooking method.
Fries, we like them tender on the inside, nicely golden on the outside… This essential fried potato stick that the inhabitants of the North of France and the Belgians love so much, can be eaten alone, accompanied with a little salt or in a typical Northern dish like fricadelle, Flemish carbonade, Welsh without forgetting the essential mussels and fries or chicken and fries! But be careful, to obtain fries that are both crispy and tasty, a rigorous cooking method is required.
Before revealing the little secret to perfectly cooking your future home fries, it’s important not to skip steps. Start by choosing the right potatoes. They must be tender and floury so as not to absorb too much oil during cooking. We will prefer one of these two varieties: the Bintje, star of Belgian fries or the Manon, perfect for home fries. Then, to prepare your fries, you need to be well equipped with a sauté pan or deep fryer, a skimmer and a fry cutter if necessary, to obtain nice, regular fries without the slightest effort. Concerning the correct quantity of oil, it will be one part of potatoes for 3 parts of oil. Recent oil-free air fryers are less fatty alternatives.
The open secret to perfectly cooked fries lies in cooking them in two stages. After washing your potatoes, peeling them, cutting them into regular sticks and patting them dry in a dry cloth, immerse them in deep fryer oil heated to between 150 and 160°C, for 5 to 8 minutes, to cook the potatoes. inside the fries without browning them. Remove the fries when they are soft and still white, testing for doneness with your fingers.
Drain them and place them on a plate preferably. At this point, you can either proceed to the second cooking immediately, or without any problem wait 1 to 2 hours. Then proceed to the second cooking step: immerse them again in oil heated this time to 180 or 190°C for 2 to 3 minutes. The golden complexion appears and the crust becomes crunchier!
Once your fries are cooked, drain them, place them in a dish covered with several layers of absorbent paper and salt them. The golden rule is to eat them immediately after this second cooking so that the water contained inside the fries does not soften its crispy outer skin. Enjoy your food !