How to make perfect crispy fries: the secrets

Crispy fried potatoes are usually not easy to make, because it is very difficult to strike this balance when the vegetable remains soft on the inside and nicely fried on the outside.

To achieve this result, you need to take into account several very important nuances. Even the moment when you throw the potatoes into the water is very important, explains the Express, citing a famous chef, the son of world-famous chef Rick Stein, Jack.

Ingredients:

• 1 kg of potatoes
• Butter
• Duck fat
• Salt and pepper

How to cook:

Start by peeling the potatoes and cutting them into uniform pieces to ensure even cooking. Be sure to add the potatoes to the water only when it is already boiling; this helps to create a crispier appearance for each piece.

If you throw them in cold water, you will get a more uniform texture of the vegetable, like new potatoes, rather than the crispy golden crust typical of fried potatoes.

To add flavor, it is recommended to season the water with a generous amount of salt and cook the potatoes for about 15-20 minutes.

Once cooked, carefully drain the potatoes without shaking them too much, as this may cause them to fall apart or become too coarse, contrary to what some recipes suggest.

Preheat a large baking dish in the oven, then remove it and spray with a moderate amount of oil. Put the pan back in the oven to heat the oil until it is very hot.

The oil should be boiling before you start adding the potatoes. Once the potatoes are in the oven, stir them lightly to coat them with the oil and then roast for about an hour, turning them every 20 minutes to crisp them up.

To further enhance the flavor, drizzle the duck fat over the potatoes and season with black pepper just before serving. The addition of duck fat at the end provides a rich flavor while preserving the vegetable oil, which can withstand high temperatures, for a perfect crunch.

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