Potato fry is usually not too crunchy results. Even over time will be soft not like potatoes purchased at fast food outlets.
If you’ve ever tried to make fries at home, the results will most likely be disappointing. Some people have french fries with golden brown outside but still hard on the inside. There is also experiencing soft inside but the outside is soft.
But if you taste fried potatoes at a fast food restaurant it will taste different. So, what’s the problem? Quoted in Fox News (06/07) to get the perfect fried potato texture, professional chefs use a double-fry method to cook their potatoes.
For example, fast food restaurants make a two-step process that makes the outside of golden brown but soft inside. If you want to do it at home, all you need is some ingredients like the same large cut test potatoes, oil and salt.
The first step is to put half the cooking oil in the pan and fry the potatoes in a temperature of about 162 C to 176 C. The purpose of frying in this first stage is to make sure the middle of the potato is cooked but the outside has not looked browned. Lift and dry the potatoes and chill.
Next, heat the oil up to 190 C to 204 C and fry the potatoes for the second time. This step does not take long, because only looking for a good color on the outside. After the potatoes look golden brown, remove and season with salt while still hot.
If you do it right, the resulting fries will be as crunchy as in a fast food restaurant.