Perfect fries with a crispy crust: 6 secrets for a divine taste. Check where you are going wrong.

1. Choose potatoes that contain less starch

French fries from varieties with lower starch content have been proven to be crispier. Even though the crust is crispy, the potatoes are soft and juicy. Such potatoes are also suitable for preparing particularly soft and airy mash.

2. Cut the potatoes properly

Some argue that the thinner the potato slices, the tastier they will be after frying. But in this case the potatoes will not be crispy: if you add too much oil – the potatoes will turn into a porridge in the pan, if too little oil – the potatoes will burn. So, keep in mind that the thickness of the potato slices should be 3-4 mm.

3. Scald them with boiling water

Cut potatoes should be scalded before frying. If you scald them and boil them for 5 minutes, the starch will start to swell in the potatoes. When potatoes are pan-fried, the starch molecules turn into a crispy crust.

4. Dry them well

If you put wet potatoes in the pan, the liquid will gradually evaporate. Thus, instead of fried potatoes, you will prepare steamed potatoes . Dry the potato slices or cubes with paper towels, then fry them.

5. Heat the pan

Put the pan on the heat, then turn off the heat. Wait 10-15 seconds. Pour only a teaspoon of water: if the pan is hot enough, the water will evaporate instantly. Then add the butter/oil.

6. Fry the potatoes until golden, then turn them over

Put all the potatoes in a deep bowl. Add salt and pepper and mix. Place the sliced ​​potatoes in the pan. Fry the potatoes until golden, then turn them to the other side.

Our team wishes you bon appetit with your loved ones!