A dish as simple as french fries can be absolutely amazing if you manage to get them super crispy on the outside while keeping them tender and creamy on the inside. There is just one little trick to achieving this: frying them twice at two different temperatures.
This method reinforces the crispy crust formed during the first fry—which would otherwise soften over time due to the potato’s own moisture.
Let’s get started!
Ingredients
- 3 large potatoes
- 1 L sunflower oil
- salt
Sauce used
- alsa Brava Olivera d'Atenea Olivera d'Atenea Brava Sauce
Instructions
- To prepare these super-crispy potatoes, we start by peeling and dicing them. Once cut, we wash them to remove excess starch and dry them with paper towels.
- Now for the frying: in two stages and at two temperatures:
- For the first frying stage, fry the potatoes in very hot oil—at around 180°C to 200°C—for approximately one minute.
- We remove the potatoes and let them drain on a plate lined with paper towels.
- Once the excess oil has drained off, we move on to the second frying stage: with the oil hot, fry them for about 3–4 minutes or until golden brown.
- Remove from the heat, drain again, and… they're ready! Add a generous drizzle of Olivera d'Atenea Salsa Brava—with just the right kick of heat—and enjoy.