French Fries
Golden, hot, and crisp outside, with a creamy yellow-potato center. A short soak rinses off starch, and double frying gives better texture without overcomplicating the kitchen. A direct, salty side meant to be served right away.
What you need
Ingredients
- 1.25 tspTable Salt
- 1.2 lWater
- 0.75 tspTable Salt
- 3 cupVegetable Oil
- 900 gYellow Potato
Per serving
Nutrition
- kcal
- 450
- fat g
- 25.99
- carbs g
- 50.18
- fiber g
- 4.95
- protein g
- 4.73
Step by step
Preparation
- 1
Peel the **yellow potatoes** and cut them into medium sticks, as evenly as possible. Do not cut them too thin: yellow potato has a creamy center and needs some body so it does not break.
- 2
Soak the **potatoes** in **water** with the soaking **salt** for **10 minutes**. Drain and dry them very well with paper; if they go into the oil wet, they splatter and brown unevenly.
- 3
Heat the **oil** over medium heat. Fry the **potatoes** in batches for **4 to 5 minutes**, until cooked but still pale. Remove them and let them rest for **5 minutes**.
- 4
Raise the heat and fry the **potatoes** again for **2 to 3 minutes**, until **golden** and crisp outside. Work in batches so the oil does not cool down.
- 5
Transfer the **fries** to paper and season immediately with the final **salt**. Serve right away: they should crackle when bitten and stay creamy inside.