Chefs’ tip for finger-licking crispy fries

Chef’s Guide to Perfectly Crispy, Finger-Licking Fries

1. Prepare the Potatoes: Start by thoroughly cleaning and washing the potatoes. For the best results, choose potatoes that are low in water and starch, such as late-ripening varieties. These types are less likely to brown or caramelize too quickly during cooking.
2. Cutting the Potatoes: The key to evenly cooked fries lies in the cut. Use a mandolin or slicer for precision. If you don’t have one, a sharp knife will do—just aim for medium-sized slices no thicker than 1 cm. Then, cut each slice into uniform sticks.
3. Remove Excess Starch: Place the cut fries in a bowl of cold water and let them soak for at least 20 minutes. This step removes excess starch, which can make the fries soggy. After soaking, drain and pat them dry with a clean towel.
4. First Fry: Heat a generous amount of oil in a pan. Peanut oil or any light vegetable oil with a high smoke point works best for achieving that crispy exterior. Once the oil is hot, add the potato sticks and fry for about 5 minutes until they turn a light golden brown. For extra flavor, toss in a few cloves of garlic while frying.
5. Cool and Double Fry: Remove the fries from the oil and place them on a paper towel to drain and cool slightly. This step is crucial for achieving the perfect texture. Once cooled, return the fries to the hot oil for a second fry. This time, cook them until they reach a deep golden brown. Be careful not to overcook them, as they can quickly turn black.
6. Drain and Serve: Once done, transfer the fries to a paper towel to remove any excess oil. The result? Fries that are crispy on the outside and tender on the inside.

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