Even at home, you can make perfect French fries that will be even tastier than those in many of your favorite fast food restaurants.
Below we will tell you about the rules that should be followed in order for potato slices to be crispy on the outside and soft on the inside.
Rest assured: potatoes prepared this way will not turn into dry and inedible pieces in half an hour.
To begin with, the tubers, of course, should be cleaned, and then the rounded parts should be cut off from all sides to obtain a rectangular block.
Cut it into slices approximately 0.6 x 0.6 cm in size.
Now you need to remove excess starch. To do this, put the blanks in cold water for 30 minutes.
The next step is cooking. For 1 kg of potatoes you will need 2 liters of water, as well as 1 tablespoon of salt and 2 tablespoons of vinegar. Throw the future French fries into the water when it boils, and cook for another 2-3 minutes after it boils again.
After this, drain the water and transfer the wedges to a paper towel to dry.
All that's left is to deep-fry the potatoes. Do this in small portions. Don't keep one portion in hot oil longer than 1 minute.
