Imagine crispy fried potatoes with a tender center that children and adults love so much. We are ready to go to a cafe and order ourselves a portion or two, but is it really impossible to repeat the same recipe at home? According to statistics, 55% out of 100 do not know how to make real French fries at home. But we will teach you how to cook, because the most important thing is to know the secrets.

What do you think is most important for success at home? Oil for frying? Capacity? Or a potato variety? Probably the last option is true. The most important thing to get identical golden sticks that won’t fall apart is to choose the right type of potato.

Requirements:

• high level of starch content;
• long shelf life;
• smooth surface without “eyes”;
• large root size;
• absence of green spots;
• do not darken after cleaning;
• bears blows well.

Among the huge variety of potatoes, there are only two varieties that are ideal for all criteria:

• Anosta. This is a specially grown Dutch variety that is not good for anything more than fries and chips. Does not have a strong taste, very starchy. Its tubers are perfectly smooth and large. Grows in dry soil with moderate watering.
• Lady Claire. It has a high level of starch and is slightly sweet. The white, smooth tubers are easy to peel and cut. It makes French fries very soft and literally melts in your mouth. Can be stored for up to six months.

Interesting to know! McDonald's uses Santana, Innovator and Russet Bourbon potato varieties. This elite “bread” has the right to be grown only by the Fam Frites company, which constantly checks the quality of not only the vegetable, but also the soil where it grows.

Easy deep fryer recipe

In fact, there are many nuances to such a simple air fryer recipe. If you simply cut up potatoes and put them in a kitchen utensil, you will probably end up with an inedible dish that vaguely resembles fries. Therefore, strictly follow our instructions:

• you will need 2 kg of potatoes;
• 1 liter of vegetable oil.

What oil should I take? Choose refined one without a pronounced aroma. As for its origin, it can be corn, olive, sunflower or any other that you can afford.

Peel large or medium-sized tubers. Cut into bars of desired thickness and place on a towel to dry.

Turn on the deep fryer and pour 1 liter of fat into the fryer bowl. Wait until the indicator indicates readiness. Place dried potatoes in a mesh and place in oil. One serving will take from 4 to 6 minutes.

Read also: Pasta with beans - 7 original and unusual recipes

Make sure that your mesh is not overloaded with potatoes. For 2 kg you will have about 8 servings.

Before serving, you need to let the excess fat drain off, and to do this, use disposable towels where you place the potatoes.

Add salt before serving to guests and household members.

Interesting! An unusual potato variety called “Northern Lights” is versatile and also suitable for deep-frying and frying. Its peculiarity is that when cut, the root crop has a dark purple core with light inclusions.

French fries at home in a frying pan

Cooking in a frying pan is a little more difficult than in a deep fryer. The whole difference is that in a kitchen unit the pieces are completely immersed in fat, but on a frying surface this effect is difficult to achieve. Problems also arise when the oil begins to foam or splash excessively. As a result, you end up with one-sided potato pieces that are overcooked on one side and left raw on the inside.

To avoid mistakes, read the correct recipe for cooking French fries at home in a frying pan. For two servings you will need:

• 500 g potatoes;
• 100 g olive oil.

Why should you choose olive oil? Firstly, because it releases less transgenic fats when fried, helping to make French fries lower in calories. And secondly, it has a lower boiling point, which means it will not foam as much.

Tip: to prevent oil from splashing, the vegetable must be dried before frying so that no traces of moisture remain.

Another little secret to frying in a pan. Keep the finished sticks in water while peeling and slicing. And then leave in clean liquid for another 10 minutes. This will remove excess starch from the cut surface. And then dry it.

Pour oil into the frying pan and let it heat well. Prepare two servings. Place the first one in the frying pan so that all the straws fit in one row. Wait 3 minutes and turn each piece over. Fry a little more and remove to a dry towel. Repeat with the second portion.

Interesting! The world's largest fast food restaurant has found a way to quickly and healthy peel potatoes. First, the tubers are doused with hot steam, due to which the skin softens, and then a thin layer is removed with brushes, leaving the most useful substances in the tubers.

French fries in a slow cooker

A multicooker is an indispensable and very convenient device. On the one hand, it is convenient because, like a deep fryer, it has a deep bowl in which you can heat fat and dip pieces of vegetables into it. But there are also difficulties. You may find that, unlike a deep fryer specifically designed for its purpose, the multicooker does not have the necessary deep mesh. And without it, you will have to work hard to fish out the potatoes without overcooking them.

Read also: Tilapia fillet in batter – 9 recipes

But we will tell you how to cope with difficulties and cook great French fries in a slow cooker!

Take the prescription:

• 1 kg potatoes;
• 0.5 liters of sunflower oil.

We carry out standard preparatory procedures: we clean the tubers and clean them with thin straws. By the way, some types of food processors have a special attachment for cutting French fries. Dry the cut pieces.

On the multicooker panel, set the frying mode to maximum temperature. Pour in the vegetable fat and wait until it heats up for about 4 minutes.

Next, prepare the necessary tools. Take a large sieve that will fit into the multicooker bowl. If this is the case, you're in luck. It will replace the fryer grate. But if there is no sieve, it doesn’t matter. Let's use a slotted spoon - a large flat spoon with holes.

Let's start adding potatoes. Use small portions. So that the straws are free. 1 kg of potatoes yields an average of 4 servings.

After 3-4 minutes, start catching the toasted cubes. If you use a sieve, dip the potatoes into the fat along with it. If using a slotted spoon, carefully pick up the pieces with a spoon and place on a plate with a paper napkin.

Important! French fries should not be salted during cooking. Not at any stage. Just before serving.

Cooking in the oven without oil

This method is perhaps the most universal. It is low in calories and since no fat is used, it can be served to children without fear. And potatoes cooked in the oven are in no way inferior in taste to their friend from the deep fryer. To cook French fries in the oven without oil, take:

• 0.5 kg;
• baking paper;
• salt in a salt shaker.

These simple recipe ingredients will help you create tender, crispy, and healthy fries. The most labor-intensive step is washing and cutting the tubers. If you get the hang of it quickly, proceed to dry the pieces on a cotton towel.

At this time, your oven is already heating up to 180°C. Place a sheet of parchment on a baking sheet. Place the potatoes in one layer. Place in a roasting pan. Make sure it doesn't burn. You need to turn it over after 10 minutes. The average cooking time in the oven is 20-25 minutes.

Interesting to know! Most people who adhere to the principles of proper nutrition complain that McDonald's fries are very high in calories precisely because of the poor quality of fat. But in fact, the type of oil used in restaurants is specially adapted for deep-frying and is far superior in quality to all those that we use at home.

Quick recipe in the microwave

This method is incredibly fast in preparation. You can get a crispy side dish in just 10 minutes, using a minimum of effort and ingredients. Another plus in favor of this method is that a minimal amount of vegetable oil is used, which means the dish will not be high in calories. To cook French fries at home in the microwave, take:

• - 500 g;
• vegetable oil - 1 tbsp;
• salt for sprinkling.

Peel and cut each vegetable into long strips. Try to keep them all the same size, otherwise some will cook faster and others will remain raw.

Many people love this particular type of potato. Because it differs from other forms of food in its special taste and aroma. We will teach you how to cook the popular dish French fries in your home kitchen.

In addition to these spices, you can add your favorite seasonings, depending on your taste preferences.

Ingredients:

• potatoes - 4 pieces;
• sunflower oil – 3 tbsp. spoons;
• salt – 2 pinches;
• garlic – 2 cloves;
• paprika (ground) – 1 tbsp. spoon.

Preparation:

1. You need to make the marinade in a deep bowl. To do this, pour oil there. Add salt and ground paprika.
2. Peel the garlic and crush it with a press.
3. Peel the potatoes and rinse them in cold water.
4. Cut the potatoes into thin slices. The approximate width of the straw is 0.8–1 cm.
5. Place potatoes on a paper towel to remove moisture.
6. Place dried potatoes in a bowl with the marinade.
7. Mix everything and mash the potatoes with your hands so that the spices are better absorbed.
8. Place parchment paper on a baking sheet. Place pickled potatoes on it. The slices should not touch. Then the dish will be better prepared. There is no need to grease the pan because the marinade contains oil.
9. Place the fries in an oven preheated to 200 degrees.
10. That's all! You managed to make French fries in the oven. Serve it with your favorite sauce.

In the microwave

Ingredients:

• potatoes - 2 pieces;
• salt and pepper mixture - to taste;
• non-fragrant oil - 1 tbsp. spoon.

Preparation:

1. Peel, rinse and cut the potatoes.
2. Dry it with a towel.
3. Sprinkle potatoes with salt and pepper. Leave to marinate for 10-15 minutes. If you do not have a mixture of peppers, then use black and red varieties of this spice.
4. Place potato slices on a glass dish. Leave some space between them.
5. Place the dishes in the microwave. Bake the dish for about five minutes at maximum power.
6. After the specified time, turn the potato wedges over and put them in the microwave again. Bake for about 3-5 minutes. Watch the cooking, otherwise the dish may dry out.
7. Microwave fries are ready! Serve it with sauce and your favorite drinks.

Diet fries without oil

Ingredients:

• potatoes (new) – 6 pieces;
• sweet paprika (ground) - to taste;
• eggs (chicken) – 2 pieces;
• ground pepper (black) - to taste;
• salt - to taste.

Preparation:

1. Peel and cut the new potatoes into strips.
2. Break the eggs and fold the two whites separately. You won't need yolks in this recipe.
3. Beat the whites until smooth.
4. Add salt, sweet paprika and pepper to the whites. Mix everything.
5. Place the potatoes in a deep bowl and pour the egg marinade over them. The potatoes should be completely covered. Otherwise, the product will marinate unevenly.
6. Preheat the oven to 210-220 degrees.
7. Cover a baking sheet with parchment and place the potatoes. Place it in the oven for 10 minutes.
8. Now take out the mold and remove the parchment. Leave the potatoes to continue baking until golden brown. This will take about 5-10 minutes.

French fries in the deep fryer

To get even potato slices, choose them of approximately equal size.

Ingredients:

• potatoes - 10 pieces;
• salt - to taste;
• vegetable oil – 1 l.

Preparation:

1. Peel the potatoes and cut them into strips.
2. Dry the vegetable component very thoroughly. An important condition in this recipe is the absence of moisture.
3. Preheat deep fryer with oil to 150 degrees.
4. Place the chopped potatoes in a basket and place them in the oil for 3 minutes. Sunflower oil must be boiling.
5. Now place foil on a large plate. Place all the potatoes on it to cool slightly.
6. Raise the temperature in the deep fryer to 180 degrees.
7. Transfer the potatoes to the basket and place it back into the appliance.
8. Fry until golden brown.
9. Now put the potatoes back on the foil and sprinkle them with salt. This must be done immediately while it is still hot.
10. The dish is ready. Now you can enjoy perfect potatoes and treat your friends.

In a frying pan

Ingredients:

• potatoes – 2 pieces;
• ground black pepper – 1 pinch;
• refined oil – 0.5 l;
• salt - to taste.

Preparation:

1. Remove the skins and cut the potatoes into thin strips.
2. Prepare a large bowl or pan and fill it with cold water. Place the vegetable for 10 minutes. This is done so that the starch is removed and the potatoes turn out crispy.
3. Dry it with napkins or paper towels.
4. Now prepare a thick-walled frying pan. The smaller its diameter, the less oil is required.
5. When the pan is hot, add oil.
6. Place potatoes into boiling oil. Let it cook for about 10 minutes. A golden brown crust is a clear sign of readiness.
7. Now place the finished slices on napkins. They will absorb unnecessary fat.
8. Sprinkle pepper and salt on top of potatoes. Serve it hot, along with your favorite sauce.

Several sauce options for the finished dish

Sour cream and garlic

Ingredients:

• sour cream – 0.2 kg;
• hard cheese – 0.1 kg;
• dill – 50 grams;
• garlic – 3 cloves;
• salt - to taste.

Preparation:

1. Pour sour cream into a deep container.
2. Peel the garlic and crush it with a special device. Transfer it to sour cream.
3. Grate hard cheese on a fine grater and add it to the garlic mixture.
4. Chop the dill very finely. Put it in the sauce.
5. Add salt to the sour cream sauce and mix everything. Now you need to prepare the fries and serve them all together.

Tomato sauce

Ingredients:

• Provençal herbs – 2 pinches;
• soy sauce – 2 teaspoons;
• tomato paste – 0.15 l;
• paprika – 1 teaspoon;
• balsamic vinegar (grape) – 1 tbsp. spoon;
• hops-suneli - 1 pinch.

Preparation:

1. Pour tomato paste into the bowl.
2. Add dry seasonings (paprika, Provençal herbs and suneli hops) to it.
3. Pour balsamic vinegar into the sauce.
4. Now add soy sauce to the main mass. Mix everything. The perfect accompaniment to French fries - ready.

Cheese sauce

Ingredients:

• processed cheese – 0.1 kg;
• starch – 10 g;
• dried dill – 2 teaspoons;
• cream (can be replaced with milk) – 0.2 l;
• basil and salt - to taste.

Preparation:

1. Pour 100 ml of cream and mash a pack of processed cheese in it.
2. Dilute starch in 100 ml of cream.
3. Place the cheese mixture on low heat. When it warms up, add starch in small portions. Mix everything and cook until the sauce thickens.
4. Add dill, basil and salt to the cheese mixture. Mix everything.
5. Cheese sauce is ready! Transfer it to a convenient container and serve.

In a slow cooker

Ingredients:

• potatoes – 0.5 kg;
• seasoning for French fries - to taste;
• refined oil – 1 l;
• salt – 1 teaspoon.

Preparation:

1. Wash and cut the potatoes into strips.
2. Fill it with cold water for 15 minutes to remove the starch. Then dry with paper towels.
3. Pour a liter of oil into the slow cooker. It must be odorless so that the taste of the finished dish is not interrupted.
4. Set the “frying” program.
5. After a quarter of an hour, the oil should boil, now you can lay out the dried potatoes.
6. It will take about 10-15 minutes to prepare. The exact time depends on the power of the electrical appliance.
7. Place the finished potatoes on napkins and immediately sprinkle with the desired spices and salt.
8. French fries in the slow cooker are ready! Serve it with your favorite refreshing drink.

A simple option from a semi-finished product

Ingredients:

• frozen potatoes – 0.5 kg;
• salt and pepper - to taste;
• olive oil – 3 tbsp. spoons;
• fresh herbs - a few sprigs;
• garlic – 2 cloves.

Preparation:

1. Defrost the semi-finished product a little.
2. In a large bowl, mix: main ingredient, salt, crushed garlic and pepper.
3. Finely chop the greens and add them to the potatoes.
4. Pour olive oil over everything and stir.
5. Place in a baking sleeve.
6. Pierce the top in two places to prevent the bag from bursting.
7. Microwave the vegetable at maximum power for 10 minutes.
8. Serve it with the sauce.

How many calories are in French fries?

100 grams of this product contains:

• proteins – 3.9 g;
• carbohydrates – 38.1;
• fats – 16.4 g;
• calorie content – ​​315 kcal.

It is worth noting that in store-bought dishes or fast food, the calorie content will be significantly higher. In addition, it is unknown what kind of oil these potatoes were fried in.

Well, who doesn't love French fries??? What you say is harmful! It’s also a pity to die healthy :-) And sometimes you can afford something like this if you stick to a healthy diet most of the time!
First of all, let me start by saying that it is not enough to buy a deep fryer to make perfect French fries. A deep fryer helps, especially when there is no cooking thermometer to check the temperature of the oil and the culinary sense is also not yet developed to know when the oil is hot enough to add potatoes.
There are many more nuances outside of frying.

And here's how to make great French fries at home:

1) Choose potatoes with a high starch content, that is, ones that are mushy. It is from this that the crispiest crust and tender pulp is obtained, and it also has a lower natural water content, which is of key importance.

2) As paradoxical as it sounds, before cooking, potatoes need to be soaked for 2-3 hours (up to 8 hours) in cold water to get rid of excess starch.

3) After straining, you need to first boil the potatoes until half cooked and then cool completely. The potatoes should be soft in the middle but not falling apart. In order not to go into a long scientific rant, I will just write briefly: this activates the necessary enzymes and changes the chemical characteristics of starch, helps the fries retain their shape during frying, does not darken, and gets that consistency that everyone loves, they are creamy in the middle and nicely crispy on the outside.

4) You need to fry in two stages, first on moderate heat to form a crispy crust, and then on high to brown.

5) You cannot put too many potatoes for frying at once, they will not fry properly, but will only absorb oil. The same goes for thoroughly heating the oil before frying the potatoes and maintaining a stable frying temperature.

6) You need to fry in vegetable oil, preferably rapeseed, corn, sunflower (although it does not have the best properties for deep frying) or peanut oil, they hold the temperature very well. But some gourmets claim that there are no French fries tastier than fried in beef fat, and they have the right to do so! But I don’t recommend buying special fats for frying in a deep fryer, spare your health! It's all trans fats!

7) You need to salt the potatoes at the very end! As well as adding various seasonings or herbs. Immediately after frying, when the potatoes are still hot and the oil still glistens a little on the surface.

Well, that seems to be all! There are many more methods for making "perfect" French fries, like double frying (without boiling), pre-freezing, boiling and double frying method with cooling at each stage, and the like... But the method described in this recipe for making French fries is more to me It fits everything and after a lot of trial and error it justified itself!

Good luck with your experiments!

Ingredients

• Potato
• Vegetable oil for frying
• Salt to taste

Soaking potatoes and cooling: 4 hours Cooking time: 40 minutes Total cooking time: 2 hours 40 minutes

1) Peel the potatoes and cut them into strips of the desired thickness. Wash well under cold running water.

2) Place the potatoes in a deep bowl and fill to the top with water. Leave it like this for 2-3 hours (up to 8 hours). Strain and rinse well under cold running water.

3) Place the potatoes in a large saucepan and add plenty of water and bring to a boil, cook for 3-4 minutes, depending on the size of the potatoes, until half cooked, the potatoes should be soft, but not fall apart.

4) Drain and place on a baking sheet or tray in one layer. Leave until completely cool.

5) In a deep fryer, cauldron or deep frying pan, it is good to heat a large amount of vegetable oil necessary for frying the potatoes. The oil should crackle and if you have a food thermometer, the oil temperature should be 180°C for the first stage of frying.

6) Add the drained potatoes in batches, not adding too many at a time so as not to drop the temperature of the oil too quickly, otherwise the potatoes will absorb the oil instead of starting to brown and end up being too greasy. Fry over medium heat, keeping the oil temperature stable, until a crust forms on the surface of the potatoes.

7) Increase the heat and oil temperature to 200 ° C, if you have a cooking thermometer, and fry until desired goldenness, transfer the fries to a plate lined with several layers of paper towel.

8) Add salt to taste, add your favorite seasonings if desired, and serve immediately at the stage when both taste and texture are at their peak.

Bon appetit!

French fries- a truly legendary dish, known all over the world. No matter what country you come to, you will find crispy potatoes in rectangular slices in every restaurant. Adults and children love it, although the former are a little concerned about the calorie content, but still sometimes succumb to temptation.

Today we will look at how to properly cook French fries at home, what are the subtleties of cooking in deep frying, in a frying pan, in the oven and in a slow cooker. Let's select suitable sauces and simply indulge in culinary fantasies.

Once upon a time they knew how to fry, boil and stew potatoes. Then the French decided to fry boiled potatoes and in an instant changed the entire vector of culinary development! Yes, it's that simple. Fries are simply boiled potatoes that are additionally fried in hot oil.

The French know a lot about food!

This is how French fries or . The French are very proud of their invention and get very angry when someone casually claims that French fries were invented by Americans. In fact, in the USA they were able to make it popular as fast food. The same thing happened with Italian pizza. A short excursion into history is over, now it’s time to get together and prepare the object of a long-term dispute!

What do you need to know before cooking?

• For fries, choose older potatoes. The young one is very watery and has a loose texture. This applies to any variety. French fries require strength and density;
• Much in the final result depends on oil quality. Buy sunflower oil from a good, trusted manufacturer that can effectively maintain the frying temperature;
• It is customary to peel French fries before cooking, but this is only a recommendation. Can also be fried with the skin on, if you like. Naturally, then you need to rinse the potatoes well before cooking;
• From cutting potatoes half the success depends. It may happen that the slices are too thin and completely dried out. Or vice versa, large pieces will not crisp properly. Try to cut so that the width of the slice on each side is approximately 70 mm.
• If you plan to cook this dish often, it is better to buy a good one. vegetable cutter, it will save you a lot of time!

French fries: recipe at home on the stove

To make French fries at home, we need the following ingredients:

1. Medium-sized, firm potatoes with the calculation of 2 pieces per 1 person;
2. 700 grams quality sunflower oil;
3. Fine salt taste;
4. Any spices, which you personally like, there are no restrictions in this matter;

Algorithm:

• Peel the potatoes (preferably, but not required);

• Cut it into neat rectangular bars, recommended width 70 mm;

• Place the cubes in water at room temperature for 20 minutes to rid the product of excess starch;

• Boil water;
• Boil the potatoes in boiling water for 7 minutes. It may take more or less time depending on the quantity you are preparing. The most important condition is that the cubes should not be completely cooked, they should be crispy. They will finally be cooked in oil;

• Place the half-cooked potatoes on a plate and let them cool for about 5 minutes;
• At this time, heat the oil in any deep vessel. It could be a deep fryer, a frying pan, anything. Below we will talk about the specifics of cooking in different dishes;
• The oil in the container should heat up to such a state that a light haze appears on the surface, and bubbles barely begin to rise from the bottom. The oil should not boil! Otherwise, the potatoes will burn before they are thoroughly cooked;

• Load the cubes into the hot oil in portions so that they do not touch;
• Leave them to fry for 3-5 minutes until golden brown, then start a new batch;
• Place the finished French fries on paper towels or napkins, this way you will get rid of excess oil;

• Last stage: salt the potatoes and add your favorite spices to taste;

• Ready! You can eat!

But there's something missing here, isn't there? Really! It's time to sort out the sauces!

The best sauces for French fries

• Cheese sauce. The easiest way is to buy it at the nearest supermarket, but you can prepare it yourself. To do this, melt several triangles of processed cheese in a water bath, mix it with mayonnaise and add a little ground black pepper. We haven’t seen such a recipe on the Internet, but it actually turns out very simple and tasty;

• Garlic Sause. It's even easier with him. Mix mayonnaise with one clove of garlic. Ready! A very tasty addition not only to French fries, but also to country-style potatoes. We don’t recommend buying it; it’s better to make this sauce yourself;

• Barbecue sauce. No matter how much our authors tried to make it at home, something strange turned out. So it’s better to buy it in a store from a good manufacturer.

How to cook French fries in a slow cooker?

The multicooker will act as a deep fryer. Many manufacturers include a special deep mold with the multicooker for preparing French fries and other dishes fried in oil.

Following the instructions for your model, heat the oil to the desired temperature, then repeat everything that was described in the classic recipe. The result should be the same. But the process itself in a slow cooker is much simpler and more interesting.

French fries in the oven: with and without oil

As we said earlier, classic French Fries require frying in oil. But that doesn't mean you can't get delicious crispy potatoes in the oven. You just need to use your imagination a little! Let's turn it on.

• Wash and cut the potatoes into cubes;
• Let it soak in warm water for 20 minutes to remove all excess starch;
• Boil the cubes in boiling water for a few minutes. Yes, so far the whole process repeats the classic recipe.
• Now preheat the oven to 180 degrees (If you have an old model where you cannot select the temperature, just set the most powerful mode);
• Line a baking sheet with foil, and then place slightly cooled potato wedges on the foil;
• Sprinkle the potatoes with spices (but not salt!) and pour a small amount of sunflower oil. Spices are needed so that, despite the lack of deep frying, a strong crust forms on the bars. Oil is essential for flavor and proper frying of the slices. You can leave it out if you want, it will just turn out a little less tasty;
• Leave in the oven for 15-20 minutes until fully cooked;
• Bon appetit! Don't forget about the delicious sauces from the previous block.

Finally

Yes, we all know that fries are very high in calories and harmful. At the same time, it is extremely tasty, and therefore popular all over the world. And yes, we can make it a little healthier in the oven with minimal oil.

The popularity of this dish eventually gave birth to a huge number of individual author's recipes. Almost every home has its own way of preparing crispy potato slices.

And since this is the case, we encourage you, our readers, to tell us in the comments about your methods of preparing French fries at home. Perhaps your method will make someone happier!

Thank you! We'll see you in other materials on our site.

Cooking crispy French fries.

It would seem that it is worth preparing the usual French fries. Sliced ​​it, deep-fried it, salted it and it was ready.

But one nuance arises. remains crispy for the first two or three minutes after it is taken out of the fryer. And then, as it cools down, french fries It becomes limp and less tasty.

So our goal is deep fry potatoes so that it remains crispy even after it is served. Moreover, it remains relatively crispy even after cooling.

To make French fries you will need:

• Potato.
• Odorless vegetable oil for deep frying.
• Salt.
• Sugar. Approximately 2 heaped tablespoons per 2-2½ liters of water.

Making crispy French fries.

Peel the potatoes and cut into long strips. I usually cut straws with a cross-section of approximately 6x6 mm. Plus or minus bast shoes. In general, we don’t cut it too small, but we don’t cut it into logs either.

Place the chopped potatoes in a pan of cold water as soon as they are cut.

The meaning of this action:

Firstly, then the potatoes will not darken.

Secondly, it is necessary to wash off the starch, of which there is a lot in potatoes. The photo shows how cloudy the water became.

We wash the potatoes for about 20 minutes. Stir them a couple of times for the first five minutes, and then do not touch them so that the starch settles to the bottom.

We take the potatoes out of the water, trying not to stir up the contents of the pan too much, and rinse them under running water. Pour out all the starchy water from the pan, rinse the pan and place the washed potatoes in a clean pan.

Pour sugar into potatoes. At the rate of 1 heaped tablespoon per liter of water.

Pour cold water into the pan. A little, so that the potatoes are just covered with water. It is based on this amount of water that the amount of sugar is taken. Mix potatoes with sugar in water until the latter dissolves.

We leave the potatoes to take sweet baths for another 15 minutes.

During this time you can prepare for frying French fries.

Anyone who has a deep fryer uses it. I don’t have a deep fryer, because I don’t need it at all, so I’ll do it the old fashioned way, in a regular ladle.

Pour odorless vegetable oil into a ladle and put the ladle on fire. I use a small ladle because I don't cook on an industrial scale right away. So it takes me about 250-300 ml of oil. And I fry the French fries in parts.

Heat the oil properly. I check the degree of heating as follows. I throw a small piece of potato into the oil.

If this piece immediately begins to actively fry, it means the oil has warmed up properly.

If there is no active frying process, then we wait until the oil heats up and the piece begins to fry.

If a piece of potato immediately begins to darken and burn, it means the oil is overheated, set the ladle aside and let the oil cool slightly. Then return the ladle to the heat and check the temperature again with a new piece of potato.

Keep the heat under the ladle on medium so that the oil does not overheat or overheat.

Remove the chopped potatoes from the sweet water and dry with paper towels. We don’t take it all out at once, but in parts - as much as will be immediately put into the deep fryer.

Place the dried chopped potatoes into the heated oil.

You need to be careful here, because the moisture on the potato pieces instantly boils and can burn both itself and with small droplets of oil raised by the steam.

Deep fry the French fries until the potatoes begin to turn slightly golden in color.

And immediately take it out of the fryer onto paper towels so that they absorb excess oil.

Here the question quite legitimately arises: “And what did we get?” Something incomprehensible, completely different from the required result. Where is the crispy crust, and what prevented us from finishing cooking it? French fries completely until ready?

Of course, you can finish frying it, as has always been done. But you won’t get a crispy crust on the potatoes. And even more so, the crust will not crunch after french fries will cool down.

So let's be patient. At this point, we gave the potatoes the opportunity to finish cooking inside. But we'll make the crust a little later.

In the same way, fry all the remaining potatoes in several stages to the same state. And also place on paper towels.

Let the potatoes cool completely! This is important, so don't rush it. and patiently wait for the potato slices to cool completely.

By the way, after this stage, you can freeze the potatoes and leave the resulting semi-finished product to wait in the wings.

When the potatoes have cooled, heat the oil again. The potatoes cool quite quickly, so I simply remove the ladle with oil from the heat while it cools, and when it’s time to fry, I return the ladle back to the heat.

And again, we also place these half-fried potatoes in hot oil in parts and only now fry them French fries until cooked - that is, until it turns golden brown.