oung and old love it. In fact, it’s difficult to find someone who doesn’t like fries. Although potatoes have endless uses in the kitchen, french fries certainly remain one of the most popular and gourmet recipes in the world. And for good reason, they have a unique taste: crispy on the outside and soft on the inside. They are still high in calories, regardless of whether they are cooked in the pan, in the deep fryer or in the oven, they should not be abused. However, since they are quite easy to prepare, they are often found in our dishes as a stand-alone dish or as a side dish to good meat. The secret of their inimitable taste? That famous chip that makes our taste buds shine. And yet, many complain that they do not always get the expected result. How do you keep your fries from getting soggy too quickly and how do you get them crispy? Read the following quickly!
To get perfect, golden brown fries, the rule is simple: they have to be melty on the inside like mashed potatoes and crispy on the surface. Yes, but it’s quite an art to get there! Because many people admit that they have difficulty achieving this ideal cooking. They are sometimes too oily, overcooked and therefore quite soft. It also happens that they burn on one side, turn black quickly and have a too hard consistency. In short, it is not always easy to have exquisite fries on your plate. Yes, but that was without counting our little trick!
Today we decided to share with you a recipe that will help you eat the crispiest fries ever . It’s easy to make and especially highlights a small detail that makes all the difference and that you wouldn’t have thought of!
How do you make the crispiest fries ever?
Ingredients
- 1kg potatoes
- sunflower oil
- Cold water
- 2 spoons of white vinegar
Preparation
1. Peel the potatoes and cut them into sticks about 1 cm thick (you can leave them with the skin on, but you have to wash them very well)
2. Place the cut potatoes in a large container and cover with water.
3. Add the two tablespoons of white vinegar and mix a little.
4. Let rest in the refrigerator for at least 20 minutes. An hour would be ideal.
5. Then remove the sticks from the water and dry them as best as possible (you can use a kitchen towel or towels).
6. Heat the oil in a pot or pan suitable for frying.
7. Fry the potatoes as often as necessary.
8. Enjoy the crispiest potatoes ever!
This preparation is quick and easy. You notice that the vinegar water changes everything! You won’t want to eat your fries any other way when it comes to the taste.
But why use vinegar when making fries? For many reasons :
- White vinegar prevents your fries from browning too quickly when they come into contact with hot oil. On the contrary, it promotes their golden color.
- In addition, the vitamins contained in the potatoes are preserved. In particular, it preserves the pectin contained in potatoes. And thanks to its acidity, it makes fries less greasy and therefore more digestible.
- Finally, because it is full of starch, it brings balance to the potato to avoid the soft texture of the fries and promote the crispy aspect. They will be so much tastier!
Homemade ketchup sauce with your crispy fries
Since it’s always good to have a delicious sauce with your fries, here is a recipe to make a delicious sauce. It is a homemade ketchup, easy to prepare and much richer than an industrial sauce.
Ingredients
- 1kg tomatoes
- 1 onion
- 1 clove of garlic
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar
- Salt
- pepper
Preparation
- Chop the onion finely.
- Cut the tomatoes into cubes (if they are whole).
- Chop the garlic.
- Put everything in a blender and mix well until a homogeneous consistency is achieved.
- Pour the contents into a saucepan and heat over medium heat.
- When the preparation begins to bubble, add all the other ingredients.
- Cook until the sauce is reduced and slightly thickened.
There you go, you’ve just made a delicious and juicy homemade ketchup sauce!
With such an amount you will certainly have enough ketchup, which you can store in jars, previously cleaned. This way you have some on hand every time you eat fries!
Caution : To remove any type of bacteria from the jars, you must boil them for 10 minutes (with the lids on) and then spray the inside with alcohol. Then all that remains is to fill them with the sauce. Remember to store the filled jars in the refrigerator.
From now on you not only know how to make very crispy fries, but you also have a very tasty sauce to go with them. Who says better?