Crispy fries can even be fried at home (French fries) like fast food eateries and it will be golden outside and air inside. To do this, first potatoes soaked in water to remove excess starch. The longer soak, the more crispy it will turn out. And then slices are double deep-fried. It also affects on their texture, because if you fry once, the potatoes will become crispy on the outside, but inside it will remain as if baked, and after re-frying at a higher temperature will become ideal texture. Throw potatoes into the pan in small batches to the oil did not cool much, and use a deep-fat thermometer to поддержания постоянной температуры. 
Time: 1 hour. ten min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large tubers of russet-burbank potato (approximately 1 kg.)
- Vegetable oil, for deep fat (about 2 liters.)
- Fine sea salt and ground black pepper
Recipes with similar ingredients: potatoes, french fries
Recipe preparation:
- Fill a large bowl with cold water. Peel the potatoes. Cut 0.8 cm thick slices, then stack the slices in a pile and chop the sticks with a thickness of 0.8 cm., throwing them into a bowl of water. Soak for at least 30 minutes and up to 24 hours. This will help remove excess potato starch and prevent oxidation.
- Pour 4 cm of rapeseed oil into a pot with a thick bottom; install a deep fat thermometer and heat the oil over medium heat to a temperature of 160 ° C. Drain and dry the potatoes to remove excess moisture.
- Dip 2 handfuls of potatoes in hot oil. Over potato There should be a minimum of 2 cm of oil. Fry until it becomes light golden, 5-7 minutes. Put the potatoes on a slotted spoon, gently brushing off the excess oil and transfer to a wire rack. Repeat the same until all the potatoes are fried.
- Bring the oil temperature to 175 ° C. Fry potatoes again 2 handfuls at a time until golden brown, about 2 minutes. Lay out potatoes with a slotted spoon, gently brushing off excess oil, and sprinkle salt and black pepper. Repeat the same until fry whole potatoes.
