Crispy fried potatoes
Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
Crispy fried potatoes
- Prep time: 30 minutes
- Cook time: 15 minutes
- Total time: 45 minutes
- Serves: 4
Ever wondered how your favourite burger joint cooks those perfect french fries? So amazingly crispy on the outside, then on the inside delightfully soft and tender, making them melt in your mouth and making you want to just get up, go buy a bag of potatoes, go home and fry a bunch. Then when you think, c'mon it's frying potatoes, it can't be any harder than just dipping them into molten oil and they come out mushy and hanging resembling an old man's reproductive organ. But when talking complexity, it really is as easy as you first thought, just takes a bit more time and a few additional steps which we will get to further in the post.
Ingredients
- 1 kg potatoes, russet
- 1 sprig rosemary
- 1 sprig thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika powder
- salt and pepper to taste
Method
- 1)
Peel and cut your potatoes into desired shapes, I cut mine into small cubes, although you can make any shapes you desire as long as they’re nearly each the same size so they cook evenly.
- 2)
Rinse under cold water, then pat dry.
- 3)
In a medium sized pot, boil 2 liters of water along with 2-3 tablespoons of salt and 1/2 teaspoon of baking soda. (by adding baking soda to the water we’re making an alkaline water mix which will break down the gluten in the potatoes making the surface of each piece more rough, that will later on develop a crispier crust.)
- 4)
Now add your potatoes to the pot and cook until a knife inserted into the potatoes goes in without putting much pressure.
- 5)
Once cooked, strain through a colander and stir well shaking the colander making each piece of potato in colide with one another to create rough surface.
- 6)
Cool the potatoes and season with your spices.
- 7)
Pour enough olive oil into a nonstick pan to cover the bottom on medium-high heat and bring the oil to about 160*C . If you don’t have a food thermometer, easy way to check if oil is ready is to dip a small piece of potato into the oil, if the oil starts bubbling around the potato it’s hot enough. If it’s steaming and creating larger waves it’s too hot and need to cool down, if not thrown away.
- 8)
Fry the potatoes stirring from time to time until beautifully golden and crisp.
- 9)
Transfer onto paper towel to soak any excess oil and serve hot.
Notes
Russet are a sort high in starch making them hold shape when frying best, If you can’t find Russet potatoes, look for Yukon gold, they’ll work just as well. Russet are easy to recognize as they have a slightly red color.