The Crispiest French Fries (Patatine fritte)
If you have been searching for the secret to fries that stay incredibly crunchy even after several minutes, look no further (no soaking in water needed). This is the only method you need to achieve that perfect golden texture. Simple and fast, these patatine fritte are the ultimate Italian side dish, especially when served with a crispy Milanese or with a fritto misto.
Servings 2 people
Calories 365kcal
Equipment
- Deep Fryer optional
Ingredients
- 2 large old potatoes
- 2 Quarts peanut oil depenting on your pot
- sea coarser salt
Instructions
- Peel the old potatoes and cut them into even sticks so they cook at the same rate.
- Dry the potato sticks thoroughly with a clean kitchen towel; this ensures that water doesn't spark and splatter when it hits the hot oil.
- Fill your deep fryer or a deep pan with enough peanut oil to allow the potatoes to move freely.
- Heat the oil to 120°C (250°F). Once the oil reaches this temperature, fry the potatoes for 10 minutes.
- Remove the potatoes and place them on a kitchen towel
- Increase the oil temperature to 160°C (320°F).
- Fry the potatoes for another 10 minutes, then remove them and place them on a paper towel to absorb the oil.
- Increase the oil temperature to 180°C (356°F) and fry for the last time until they turn deep golden brown.
- While still hot, toss them with a generous pinch of coarse salt and serve immediately.
Video
Notes
If you do not have a thermometer, you can try to reproduce the same type of frying seen in the image below. It should be a very gentle fry where the oil is not bubbling aggressively.
Nutrition
Calories: 365kcal | Carbohydrates: 37g | Protein: 4g | Fat: 0.2g
