So what’s this famous secret for delicious fries? Simply sprinkle about three teaspoons of salt onto the pan and let it heat for five minutes. Stir with the handle of the utensil to coat the entire bottom. This light abrasion prevents your potatoes from sticking to the pan while cooking. This trick is also used when cooking schnitzels or steaks. The salt is then removed with a paper towel. Also, remember to wipe the pan thoroughly with a dry cloth.
How do you fry good crispy fries?
After this ingenious operation, it’s time to pour in the oil. Give it time to heat up thoroughly before dipping your fries in. This isn’t everyone’s reflex, but some recommend covering the pan to aid frying. Otherwise, some fries may remain raw.
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First, fry the potatoes over medium heat, then gradually increase the heat to crisp them. It’s best to use a wooden spatula to flip your fries. If you want them to be melted on the inside and crispy on the outside, cooking them in two steps is essential: So, do a first dip for 7 minutes over medium heat (160°C). Drain them and dip them again for 2 or 3 minutes to increase the heat to 180°C. This second frying brings out exactly that crispy and golden pain of the fries.
Good to know : To prevent your fries from sticking together, dip them into the pan in small batches. Don’t forget to stir them occasionally. Add salt and other seasonings right after cooking. Be careful, though, as salt can quickly soften potatoes if added midway through cooking.
