The secret to perfect fries was revealed to me by an experienced Italian chef. To achieve the desired effect, remember that adding a batch of fries to hot oil will cause a sudden drop in oil temperature. Therefore, further frying will cause the potatoes to soak up oil. For this reason, frying should be done in two stages: a short initial fry and a longer second fry in reheated oil. The first frying creates a barrier to prevent oil absorption into the fries.
Ingredients
- Potatoes, 1 kg
- Olive oil or vegetable oil (e.g., peanut oil), 1 liter
Preparation
Peel the potatoes and cut them into thin sticks. Rinse and thoroughly dry them on towels.
If the potatoes are not to be fried immediately, it is best to keep them in a pot of cold salted water. Before frying, dry them thoroughly.
Heat all the oil to 110°C in a medium pot. Add the potatoes and fry at the same temperature (using a thermometer or setting a deep fryer accordingly) for about 7-8 minutes (using minimal heat on the largest burner). Then remove the fries with a slotted spoon and spread them out on 2 large plates. Set the oil aside to cool the potatoes.
Reheat the oil, this time to 175°C.
Add the cooled fries and fry for about 5 minutes until the potatoes are lightly browned (maintaining the same temperature throughout). Stir the potatoes 1-2 times in the meantime. Remove with a slotted spoon and place on paper towels. Serve immediately, sprinkling with coarse sea salt.
