Just adding this step before frying, the fast-ripening potatoes are crispy and fragrant

Fried potatoes are a favorite of many people. However, not everyone knows the secret to making this dish as delicious and crispy as the outside.
Soak in salt water

Soaking in salt is one of the first moves to remember.

Potatoes are easily bruised after peeling, so when you cut them, drop them in a tub of salt water for about 15 minutes to prevent this. The salt on the outside of the potatoes also makes them delicious and richer when fried.

Soak with vinegar

Similar to how to soak in salt water. You mix a little vinegar in the vinegar for the sliced ​​potatoes to soak for about 20 then take out the apple and fry. Note, do not add too much vinegar because it will change the taste of the dish.

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Blanch hot water

Blanching in hot water is also another way to make the potato cook faster and more crunchy.

You can put a little salt in the pot of water. When the water is boiling, let the potatoes boil quickly, not the potatoes will be crushed or boiled and lose their appetite.

Then take out the potatoes, immediately pour with cold water, drain and fry over high heat.

Put in the fridge

You need to fry the potatoes until they are ripe and only slightly yellow on the outside, let cool, put in the refrigerator cooler. If making a large amount, you can put it in the freezer for a longer shelf life, and fry the potato when you eat it.

Powder coating

Potatoes to drain, then cover with a layer of crispy fried flour, shake well so that the dough covers the potato pieces before frying.

The outer batter gives the potato a crispy crust. With this method, you may not have to fry it twice, but you should still blanch the potato to cook from the inside.

Fry 2 times

This is the restaurant’s most important secret to making the french fries always crispy.

When frying for the first time, keep on low heat and let the potatoes cook. Note to fry quickly, when the potato is ripe the surface, take out, let the fat dry for about 5 minutes.

Then you continue to fry the second time. This time, you have to put on high heat. When the shell is yellow, hard, it should be removed immediately to avoid being scorched, losing its aesthetics.

Also, if you want the potato to be crispy and evenly golden, you always have to cover it with oil.