How to make crispy potato fries

Introduction

The secret to tasty, successful fries located in two places.

The first is the potato has the right balance of starch and moisture, which unfortunately we can not always control.

The other is the double cooking. The potatoes fried want first low temperature to soften and then to high for crispy exterior.

Cut the potatoes into sticks 10x1x1ek. and place in water.

Rinse, letting the water run for a while.

At this stage the can be preserved in the refrigerator for several hours.

Place the oil in a saucepan and bring to a temperature of 150 ° C.

Drain and pat dry the potatoes well and add the oil.

Attention to the quantity, is not too great. The potatoes should be free swimming in oil without crowding.

Stir occasionally carefully.

Fry until soft and well-being at the limit to begin to dissipate.

This is the hardest part, but as the surface breaks indentation where the oil enters the second stage of frying, and this results in extra crisp surface and special taste.

Drain potatoes, pat dry on paper and salt them lightly with fine salt while still hot.

At this stage we can preserve at room temperature for a few hours or in the refrigerator during the summer months.

Raises the temperature of the oil at 180-190 ° C and fry the potatoes until they get golden colour and crispy.

Here again attention to the amount! Not too many that flooded the pot and boil nor burn so few!

Drain, pat dry on paper, salted with coarse salt and sprinkle top with oregano.