SAEDNEWS: You’ve probably wondered why, when you fry potatoes, they don’t come out dry, crispy, and perfectly separated. The secret lies in a few simple but essential techniques. Here, we’ll walk you through all the expert tips to get it right.
First, rinse the potato strips thoroughly in cold water. If you have time, for better taste and texture, place them in a bowl and add enough water to fully cover all the slices. Add salt (for example, about 1 heaping teaspoon per 2 medium potatoes). Let them sit in the refrigerator for about 30 minutes. This helps prevent the potatoes from sticking together while frying.
If you don’t have time, at least rinse the potatoes well once or twice with cold water to remove the surface starch, which is what causes them to stick together.
After that, drain the potatoes and let them dry completely. This step reduces oil absorption and also prevents sticking. If you’re short on time, pat them dry using a clean cotton towel or paper towels so there is no moisture left.
If you want fries like fast food restaurants, bring a pot of water to a boil and then add the potato strips. Let them boil for about 4–5 minutes until they are partially cooked. This makes the fries crispier after frying. However, if you prefer them drier and more crispy on the outside (like potatoes used in stews), you can skip this step.
Next, pour enough oil into a pan. Using a non-stick pan is recommended so you use less oil and prevent sticking or breaking. Heat the oil well until it is hot enough that adding a piece of potato creates a sizzling sound. You can test it by dropping in a single strip; when the oil starts bubbling around it, it is ready.
If you don’t mind using more oil, you can fully submerge the potatoes for a more even golden color—just use a smaller pan to reduce oil usage. If you prefer less oil, shallow frying is fine, though the fries will have a more uneven golden-brown color instead of a uniform finish.
Once you add the potatoes to the pan, spread them out evenly. Do not stir them until the bottom side turns golden. This prevents them from breaking apart, especially since they are partially cooked. Stir gently and slowly afterward to avoid breaking the pieces.
If you want, you can also freeze the boiled potatoes for 1–2 hours before frying to make them firmer and less likely to break, but this step is optional.
After frying, remove the potatoes from the pan and place them in a strainer to drain excess oil. For even better results, spread them on paper towels or baking paper to absorb any remaining oil.
