DistantNews
Support us
🇦🇷 Argentina /Culture & Society

The simple home trick for fries that are crisp outside and tender inside

From La Nación · () Spanish

Translated from Spanish and summarized by DistantNews. Read the original for the full story.

At a glance

In-depth Named sources Context piece
  • Soaking cut potatoes in cold water for 30 minutes before frying helps remove surface starch and improve texture.
  • The potatoes should be drained and dried thoroughly to prevent oil splashes, then fried in abundant neutral oil with enough room to cook evenly.
  • Cold-water soaking and double frying are presented as the key steps for restaurant-style fries.

The secret to better homemade fries starts before they reach the oil. Soaking the cut potatoes in cold water for 30 minutes can help produce a golden, crisp exterior while keeping the center tender.

The method, recommended by Paulina Cocina, helps remove some of the starch from the surface. After soaking, the potatoes must be drained and dried completely with kitchen paper or a clean towel. Drying improves the texture and prevents water from hitting the hot oil and causing splashes.

The choice of potato also matters. The article recommends using potatoes that are fresh and firm, along with a neutral oil such as sunflower oil. The oil should be plentiful enough to cover the potatoes, and the strips should have enough space to cook evenly. A tall, wide pot can make frying easier and help limit splashing.

The article presents soaking and double frying as the two essential steps. Together, they help create a browned, crunchy surface without sacrificing the soft texture inside.

About this summary

Originally published by La Nación in Spanish. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.

More Stories

From Our Blog