PERFECT FRENCH FRIES - ALL THE SECRETS TO FRYING THEM AT HOME

Identity Card of the Recipe

206 KCal Calories per serving

Ingrediants

500 g of potatoes
30 ml of vinegar
1 pinch of coarse salt

Materials Needed

Potato peeler
Knife or potato slicer
Spacious casseroles
Food thermometer
Blotting paper
Skimmer
Bowls

Preparation

Peel the potatoes and cut them into sticks with the aid of a potato slicer or a simple knife. Alternatively, cut the potatoes into regular wedges or slices.

The choice of potatoes
To get the perfect fries it is important to choose the variety carefully. The most suitable are new potatoes, low in starch (therefore not very floury). For even tastier fries, we recommend choosing potatoes enriched with selenium.

Rinse the potatoes in fresh water several times, then leave them to soak for at least an hour, taking care to change the water more often: this phase is important to eliminate the starch, therefore to prevent the chips from sticking together during cooking and to make them crunchy.

Did you know that
As soon as they are immersed, the water tends to become opaque: this phenomenon is explained by the release of starch from the potatoes. After rinsing them several times and soaking them again, the water in the potatoes should appear clear: this means that most of the starch has been released by the potatoes.

Prepare a saucepan, fill it with water and bring it to a boil: when it reaches 100 ° C, add a handful of coarse salt and a few tablespoons of white vinegar. boil.

What is pre-cooking used for?
The precooking of the potatoes in salted and acidulated water is used to speed up cooking in the oil and to eliminate other starch residues from the potatoes.

Drain the potatoes from the water, arrange them on a clean cloth and dry them thoroughly. Leave them to cool in the fridge for an hour. Those who wish can freeze the potatoes and use them later.

Did you know that
It is important to let the potatoes cool before frying them: the thermal shock will make them better and more crunchy.

Proceed with frying. Pour plenty of peanut oil in a saucepan, possibly in stone. Calculate the temperature: when it reaches 160 ° C, dip the potatoes (very cold or frozen) and calculate 6-7 minutes, taking care not to exceed the threshold of 160 ° C.
After the necessary time, drain the fries with a slotted spoon and let them drain onto a sheet of absorbent paper. In the meantime, bring the oil temperature to 180 °: once this temperature is reached, dip the potatoes again and finish cooking for 2 minutes. This step is important to make them very crunchy!
Drain the fries and let them drain on absorbent paper.
Season with salt just before serving.

Alice's comment - PersonalCooker

I am sure that many of you will tell me: "I'll buy the bags of pre-fried chips first". You would also be right in thinking it: but if, at least once, you try the preparation starting from fresh potatoes, I'm sure that the flavor will win you over to the point of making you change your mind. Homemade fries are unmatched in goodness.

Nutritional values and Health Comment on the recipe

French Fries are a recipe that is part of the side dish group.
They have a high energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly monounsaturated, complex carbohydrates and peptides of medium biological value.
Cholesterol is absent and fibers are relevant.
This recipe, despite the correctness of the frying method, does not lend itself to the diet against overweight; furthermore, it is advisable to significantly reduce the portion in case of type 2 diabetes mellitus and hypertriglyceridemia.
It does not contain lactose and gluten, therefore it lends itself to the diet against the respective intolerances.
It is admitted by the vegetarian and vegan philosophy.
The average portion of French fries is approximately 50-60 g (105-125 kcal).
The nutritional values were calculated assuming an oil absorption equal to 15% by weight