French fries are perfect options as a light snack. But how to cook them? It’s very straightforward: after peeling a specified amount of potatoes, let’s say 6 medium-sized potatoes, the potatoes need to be cut into pieces which are shaped as sticks.
I love my french fries crispy on the outside and soft on the inside.
So, the golden rule to follow to have the french fries done up crispy, is to cut the potato pieces as thin as the vegetable would allow it. After that, you place the cut-up-potatoes with a measured amount of cooking oil – I would say, three tablespoons of oil, but not before the oil’s heated up in the cooking pot over a medium heat range.
Following that, you fry the potatoes, turning them a fair few times, until the potatoes are soft enough. Then you leave the potatoes to cool for a couple of minutes, at first. After that, the cooking oil should be reheated at a medium heat once more. Then fry the potatoes in the oil to your liking and when done, serve the french fries sprinkled with a very light amount of salt. I try to avoid having a golden brown shade of french fries, whenever I can because it’s not a very traditional option and at a fry-up, golden brown french fries would perhaps require twice as much oil than regular good old french fries.