Chips or French fries. Whatever you call them, here's the recipe for the best result.
I will not waste time telling you that they come from America, that there are obviously different kinds of potatoes or other insights that you can do much for yourself, if I just keep it. Instead, I would like to analyze the variables that affect a perfect success of this fast food evergreen dish.
You say "Who knows what a fast food puts in the potatoes?" "I do not want to think about the oil they use! " Or: "... which then sometimes are not real potatoes!"
Although Ihave nothing against the fast foods, in this case getting some questions is mandatory, but it does not take away the possibility of making tasty fries, crunchy and, as far as possible, healty.
Indeed, several companies have over the years replaced the fried potatoes with potato stewed potatoes, on the other hand, have you ever wondered how potassium makes the grasshoppers or dinosaurs? Today, there is a change of course, an inversion trend due to the overabundance of information and the ease of obtaining what has made the medium super-informed (and sometimes super-paranoid) average user. So in many cases the starch is also disappearing.
The same goes for the oil, for which I refer to a specific post where I would like to tell a few things about some oil fry. Here I just want to say that the choice must obviously fall on an oil that has a high point of smoke, such as extra virgin olive or olive peanut. Restaurant chains or friggins often use mixed oils to raise the smoke point, let alone the oil that is pruned that has been considered dangerous to health by various industry studies since the 1960s.
N.B. The point of smoke is the temperature at which a fat food begins to release toxic substances. You should be able to understand it from the smoke and the smell of burnt.
Background:
There are various types of potatoes, we could list them all and be proud of them, but it does not matter now. What may be of interest, however, are the three macrocategories in which they can be subdivided, namely:
High content of starch. The so-called "flours", which are great for dumplings, fried potatoes or puree. High content of starch. "For all uses." Use them for whatever purpose but give the best of them in the oven.
Low content of starch. The so-called "potato chips". They contain moisture and have low starch content. Great for baking, for salad or soups.
I preferred to summarize in this way to avoid examining all the different qualities of potatoes, because, regardless of the real interest in the subject, most people I know about this dish reason two fundamental postulates:
1. "Everything is good if fried!" 2. "So, when I go to the grocery I take the first potatoes that I see."
If you agree with this kind of reasoning, you always came to skip the premises I do in every post.
The steps below include a switch to the microwave and one in the freezer. Obviously I described the ideal process for getting calfskin crunchy and soft inside. It is hoped that you can also skip these two steps but the result can not be the same obviously.
I conclude by saying that for frying you do not have to be tying with the oil, it depends on the pen you use and the amount of fried you have to do. But even if you are in need, using half a liter of oil is a must to completely immerse the potatoes.
Ingredients:
Are you really asking for the ingredients?! All right, read below!
For 4 large portions 1kg of potatoes 800 ml of a liter of peanut oil (or Extra Virgin Olive oil) Salt ​​q.b.
Preparation:
Peel the potatoes and cut a sheet of the same thickness, about 2 cm. Cut them further in length to get the characteristic sticks.
Rinse the potatoes to remove excess starch. Slide the water into the bowl until it is clear. Bake for 3.5 / 4 minutes in a microwave oven if you have one, covering the container with a film or a suitable lid. Finally, when the potatoes are stewed, store them in the freezer for at least two hours. This last passage guarantees the thermal shock when you get it in hot oil. If any of you are thinking, I confirm: The potatoes that are already frozen are crunchy for that very reason.
Pour plenty of oil into the pot and bring at least 180 degrees Celsius. I often even get to 200. soak the potatoes a little at a time to avoid dropping too much the temperature. Cook for about 7 minutes until you see a crisp and golden result. Drain the potatoes and leave them on a lined paper towel tray. At this point you can save them. Remember not to cover them for additional oil absorption, otherwise you will eliminate the much desired crunchy effect.
