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*Next, and this is an essential step, you must cut them carefully.
For a perfect cut, it is best to use a mandolin or slicer.
If you don’t have one, use a sharp knife to cut medium-sized slices,
which are no thicker than one centimeter. Each slice is then cut into sticks.
Place the fries in a bowl of cold water.
Leave it like this for 20 minutes to remove excess starch.
Then take them out and dry them with a clean towel.
Then pour a generous layer of oil into the pan.
Heat and add the potato sticks.
Leave it like this for about 5 minutes until the fries are golden brown.
Feel free to add a few cloves of garlic,
This makes them taste even tastier!
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Remove them from the pan, place them on a paper towel and let them cool slowly,
before putting them back in the very hot oil. A few minutes is enough.
Look at them and you will already visually notice the well-measured gilding.
(Be careful not to let it turn black!) When you’re done, take them
and place them back on a paper towel to remove excess oil. Your fries will be tender on the inside and crispy on the outside.
What oil for crispy fries?
Peanut oil or any other light vegetable oil is ideal,
*to make the best homemade fries. This will give you that crispy crust you sometimes miss.
Note: Due to its high smoke point, peanut oil is generally preferable to olive oil.
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Why vinegar on fries?
How to get a plate of crispy fries,
without using the fryer? Then, it is important to choose high quality ingredients
. Note that the best types of fried potatoes are those that tend to ripen later, such as apples. It is important that they contain little water, starch and sugar. Otherwise, they tend to brown and caramelize quickly. In addition, excess starch makes it soft because it absorbs a lot of oil. A solution to this problem? A secret ingredient: vinegar. Its acidity delays the degradation of pectin by preserving it during cooking. It is a soluble fiber that helps to satiate you, regulate the absorption of fats during digestion and maintain good intestinal transit.
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