It turns out you don’t need to soak it in ice water, this chef shares his tricks for making restaurant-style crispy fries

Instagram/@rawmacaron

Brilio.net – French fries so it’s a snack that almost everyone likes. It tastes delicious, crunchy on the outside but soft on the inside, making it difficult for anyone to stop after one bite. It’s not surprising that this simple dish is always present on various occasions, from watching a movie to complementing the main meal.

However, behind its deliciousness, French fries actually go through a quite long manufacturing process. Starting from selecting the right potatoes, cutting them to a uniform size, boiling to the frying stage, everything influences the final result. Even the slightest mistake can make the potato texture mushy, oily, or not cooked evenly.

In between these stages, many people also add an important step before frying the potatoes, namely soaking them in ice water after boiling. This step is believed to make the potatoes crispier and remain dense when fried. However, this stage often makes the process of making French fries take longer.

However, there are other ways you can do it when you want to make French fries. This method was once used by a chef on the Instagram account @rawmacaron. Through one of the uploaded videos, he shows how to make potatoes crispier and non-soft even though they are not soaked in ice water, you know. The results are similar to the french fries sold in restaurants.

To find out more, see the tutorial provided BrilioFood collected from Instagram @rawmacaron on Thursday (13/11).

How to make ginger styst potatoes.

1. Wash and cut the potatoes.

First, choose potatoes that are large and firm, then wash them thoroughly until there is no remaining soil or sap. After that, cut the potatoes lengthwise into sticks with the same thickness so that they cook evenly when fried. If you like the results to be softer on the inside, you can choose russet potatoes or yellow potatoes which have a more starchy texture.

2. Boil with a little salt.

photo: Instagram/@rawmacaron

After cutting, boil the potatoes in water with enough salt. Boiling is important to soften the inside of the potato and reduce excess starch which can make the results mushy. Cook until the potatoes feel soft but not falling apart, about 5–7 minutes.

3. Drain and dry.

photo: Instagram/@rawmacaron

Once boiled, remove the potatoes and drain the water. Immediately tap or press gently with a kitchen tissue so that the remaining water is completely absorbed. This drying process is very important, because potatoes that are still wet will absorb more oil when fried and the result will be mushy.

4. Season before coating in flour.

photo: Instagram/@rawmacaron

Before coating in flour, sprinkle the potatoes with dry seasonings such as salt, pepper, paprika powder, garlic powder, and chicken stock powder. Stir well so that all sides of the potatoes are evenly coated with the spices. This trick makes the potatoes taste more delicious from the inside, not just on the surface.

5. Coat with cornstarch.

photo: Instagram/@rawmacaron

This is the main secret to making French fries taste “crunchy” like at a restaurant! Coat the potatoes with a little cornstarch until all parts are lightly coated. This layer will form a crispy skin when fried, but the inside will remain soft and not dry.

6. Fry until perfectly crispy.

Heat a large amount of oil, then fry the potatoes until they are golden in color and crispy in texture. Use medium heat so that it cooks evenly and doesn’t burn quickly. After that, drain and leave for a while for the oil to completely drain.

7. Season again for the finishing touch.

photo: Instagram/@rawmacaron

Once the potatoes are warm, sprinkle again with the oregano, paprika powder, and garlic powder. This additional seasoning makes the aroma and taste even more distinctive, like restaurant-style fried potatoes. Serve it hot with tomato sauce, cheese sauce, or mayonnaise to make it even more delicious!

Questions about the causes of greasy french fries.

Oily fried potatoes often disappoint because the texture is soggy and not crispy. In fact, there are several common causes that are often overlooked during the frying process.

1. Why do French fries get oily after frying?

Potatoes that still contain too much water will allow oil to enter the pores when fried. As a result, instead of being crispy, it actually becomes soft and feels heavy because excess oil has been absorbed.

2. Does the temperature of the oil affect the potatoes becoming oily?

Yes, if the oil temperature is too low, the potatoes will absorb more oil. Ideally, fry potatoes at a temperature of around 170–180°C so that the outside dries quickly and forms a crispy layer.

3. Is it true that frying a lot can make potatoes oily?

That’s right, because too many potatoes in the pan will drastically lower the temperature of the oil. When the temperature drops, the drying process of potato skins slows down, and this makes it easier for the oil to be absorbed.

4. Does the type of oil affect the results of oily fried potatoes?

Of course. Oils with a low smoke point such as light olive oil spoil more quickly and can make the potatoes taste oilier. It’s best to use palm oil, canola oil, or corn oil that can withstand high heat.

5. Why do freshly removed potatoes immediately become soft and oily?

Because it wasn’t drained properly. If potatoes are left stacked without ventilation, hot steam will become trapped, causing the skin to become soggy and the oil to be absorbed back into the potato.

(brl/ola)