Before, I used to simply cut potatoes into strips and deep fried them until they turned golden brown. However, I was taught a VERY simple trick by a Belgian guy to make them crispier on the outside, softer on the inside and just overall tastier. In short, the trick is to fry them in two stages as shown below:
Here are detailed explanations of the trick.
First Stage
- Cut the potatoes into any shape like you normally would with a cutter or with a knife.
- Deep fry them at a relatively high temperature for 2 to 3 minutes. (Avoid them becoming completely golden brown! They have to remain white, but feel softer upon touch and with some tiny golden spots).
- Spray oil on top of them to coat them a little.
- Put them in the freezer for a minimum of 1 hour. (Best results are achieved when they are left for 2 hours and more)
Note: You can even store them for up to three days, but I would not recommend any longer though.
Second Stage
- Whenever you want to cook them, thaw them for a bit just to separate each individual pieces, because they will be a bit stuck. (You do not need to let them reach room temperature. You can cook them cold ❄️ !)
- Deep fry them until they look completely golden brown or to your taste!
And You Are Done! 🍟
After trying it once, you can actually modify it in however ways you want such as:
- Frying them slowly during the first stage
- Trying different types of potatoes
- Soaking them in cold water before the first stage
- Drying them before the first stage
- etc.
Feel free to modify it to your liking 👍!
Click on the buttons below to subscribe and follow for more content!