French fries
2 servings
40 minutes
French fries are a symbol of modern street food with roots in French and Belgian cuisine. In the USA, they have become an integral part of fast food, winning gourmets' hearts with their crispy golden crust and tender softness inside. This recipe reveals the secret to perfect fries: double frying gives them an unmatched texture. First, the potatoes are lightly fried, then cooled, and finally undergo a finishing cook to become airy and fragrant slices. Their taste is simple yet versatile – salt enhances the natural sweetness of the potatoes while the crispy crust creates an appetizing combination of textures. Perfect as a side dish for meat or as a standalone treat, especially with sauces ranging from classic ketchup to spicy cheese dip.
1
Peel the potatoes, cut them into 1 cm sticks. Place them in a bowl of ice water. Then dry them.
- Potato: 3 pieces
2
Heat the oil slightly and add the potatoes. Fry under a lid for 12 minutes.
- Sunflower oil: 300 ml
3
Take out the potatoes and let them cool. The oil should also cool down. About 10-15 minutes.
4
Heat the oil until it sizzles and add the potatoes, frying until golden brown.
- Sunflower oil: 300 ml
5
Remove the potatoes from the oil onto paper towels. Drain and salt.
- Salt: to taste