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All the 20 August the world is commemorated Day of the French Fries Fries. The causes and origin of this celebration are unclear, although it is always good to remember the day as a perfect excuse to eat them.
One of the history of French fries as they are called today, in the form of sticks, returns to Belgium and France. Although in reality it is a historic fight that is not yet finished. While the French proudly claim the invention of the dish, the Belgians also claim paternity.
At the end of the 18th century on the Pont Neuf, in the heart of Paris, potato chip vendors have set up shop who made them in front of their customers in braziers and pots.
Argentines accompany them with milanesas and the most daring of fried eggs (Fer De la Orden)
In Belgium, on the other hand, they cook them in two stages: in oil and fat. While the French only use oil for cooking. Then all that remains is to think about the dressing: ketchup, mustard, mayonnaise or Provençal. The options are varied and there is something for everyone.
Secrets to getting the perfect fries
‘Poutine’, a typical Montreal potato chip dish (Getty Images).
1. Potatoes
If they are to be cooked in the skin, the potatoes should be brushed under running water. Cut the potatoes into sticks (or any desired shape) and leave them in the water to remove excess starch. Place them on a cloth and dry them with paper towels to make sure that no water remains.
2. Oil
Deep frying involves dipping an item in hot fat so that it is cooked, crisp, and lightly browned. That’s why frying admits all kinds of oils (which withstands high temperatures) and fats.
A basic tip: place the food when the oil is very hot.
Temperature is the key to success. If it’s too hot, the potato will be brown on the outside and raw on the inside. On the other hand, if it is too hot, the potato is “boiled” in oil. So … how do you cook them?
Ideally, use a mixture of temperatures. Start with a strong frying (for those with a thermometer, 180 degrees) so that the potato is sealed then lower the temperature (between 150 and 160 degrees), so that the potato is cooked and soft inside .
3. Drying
As soon as they are removed from the fatty medium they must be placed on absorbent paper, separated from each other, so that the heat they emanate does not dampen them.
4. Salt and seasonings
Crispy French Fries Recipe. Photo @mamasanablog.
It is always salty once the potatoes are cooked and dry.. To give them a touch of different flavor, you can mix salt with spices such as ground chili, oregano or garlic powder.
If the idea is to eat them “at the Provencal”, before salt them, brown them in a pan with a little oil, garlic and parsley. Season with salt and pepper later.
Tips for the crispiest fries
Beyond drying, oil temperature and good salting, there are alternatives to get more crisp. One option is pass the potatoes (washed and dried) for the cornstarch and shake them a bit before frying them. This will form a thin layer on the potato and it will be more crisp.
Another option is to sprinkle them with cornmeal (better known as polenta), or as chef Germán Martitegui prepares, with a pre-cooking of three minutes, then, when cold and dry, they are passed in a beaten egg and covered with broken corn flakes mixed with instant mash flakes.
Step by step, discover the crispy fries of these two recipes:
-Classic recipe for crispy fries
-Cornflake fries recipe by Germán Martitegui
-Mc Donald’s chef’s fries recipe
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