Tips for frying crispy golden potatoes even after a long time

Choose potatoes

In the fall and winter, potatoes are in season so they are cheap and delicious. To make crispy fried potatoes, you should buy fresh potatoes that are still sandy, have thin skin, are round, have few eyes, are hard and heavy. When you gently squeeze them, the flesh inside will be naturally yellow. Choose Da Lat potatoes for the best taste. Avoid buying potatoes with green skin or sprouts because they contain toxins that affect your health. Also, do not buy soft, mushy potatoes with black bruises because they are spoiled.

Preliminary processing

Peel the potatoes and soak them in diluted salt water to reduce the harmful acrylamide and prevent the potatoes from turning black. Then, cut the potatoes into strips the length of a little finger. If you have a serrated knife, the cut will be even more beautiful. Continue to soak in diluted salt water, add a few ice cubes for about 15 minutes to make the potatoes crispy. If you want the potatoes to have a beautiful golden yellow color, you can blanch them in boiling water with a little turmeric powder, sugar, salt, then remove them and rinse them with cold water, drain. If you choose Da Lat potatoes, the flesh is naturally yellow, so there is no need to blanch them, they will still have a beautiful golden color when fried.

Fried twice

The "golden secret" to help potatoes stay crispy and not get soggy after a long time is to fry them twice. Frying on the first heat will help the surface of the potatoes shrink: Measure the amount of oil to cover the potatoes, then put them in a pan and heat the oil. Test with a chopstick to see if it bubbles, then it's hot enough. Divide the potatoes into batches and fry, stirring occasionally to avoid breaking them.

After a few minutes when the potatoes are slightly hard on the surface, take them out and put them in a colander, turn on the fan to cool the potatoes completely. If you have time, let the potatoes cool down and put them in a box in the refrigerator. When you eat them, fry them a second time to ensure that the potatoes are always crispy even if left for a long time.

On fire 2, increase the heat to medium and keep the heat even to spread the oil, divide into batches and fry until the potatoes are crispy and help drain the oil (not greasy). When the potatoes are golden brown, remove them to absorbent paper and use.