The final touch, but not least, is drained. The let drain for a few minutes and sprinkle with salt.

The fries is one of the kings kitchen dishes for children. This delicate and savory flavor, crunch, power and eat with hands that are accompanied with a sauce like ketchup few children do not go wild for the fries.
Believe it not, some good chips require expertise throughout the process recipe, ranging compact juicer from cutting to emplatado. In this post we are going to show you some tricks that you may be the kings of the fries.
For starters, you have to peel potatoes and wash. It is recommended to wash skin to remove dirt before peeling, as this will wash the least once they are peeled. When there is no need to peel them take half a potato next to the skin. A potato peeler or a sharp knife with no teeth will make it easier to remove the skin.
Now it cut. We can give you the cut you prefer, compact juicer either sliced compact juicer into sticks or dowels. But we do have to take care is that they are not very thick and all the potato wedges are the same size, to avoid leaving a cruder or more chips than the other.
Below is advisable to wash well and leave to soak for half an hour in cold water to loosen the starch and are looser in the oil and fry when duritas out more. Finally, it should drain well and dry before frying. We can do it with the extractor vegetables or paper towels. If we let them air dry can begin to blacken.
Now comes the process of cooking, ie frying. Use a deep pan or fryer with enough capacity for oil is abundant and potatoes do not clump. Leaving warm olive oil to about 150 degrees. Put the potatoes then slowly into the hot oil and fry until golden brown, stirring them always occasionally to prevent sticking together. This is the first frying, which allow enternezcan and potatoes are lightly browned.
But a second fry at a higher temperature to give the crispy extent compact juicer necessary, about 190 degrees. To do this, we take the potatoes compact juicer from the oil and let it warm to that temperature at which we return to dump potatoes to fry a few minutes to brown a little more and stay crunchy on the outside but soft inside.
The final touch, but not least, is drained. The let drain for a few minutes and sprinkle with salt. It is important that the salt we add at the end, because doing so will cause it to fry loose water in the oil and leave less crisp.
Maybe it's something you should know, so I apologize for the question ... but how do you know what temperature is the oil? I certainly am not going to put my hand, heh. Any way to know?
There is a way and it is the typical ^ ^. When I usually use a pan, I put the heat to medium power (but using this ceramic hobs, of course) and hopefully some warm 2-5 minutes. Next, place the oil in a single potato. If you see that starts Freise (some bubbles look and hear a shhh!) Then on to the rest! Otherwise, if you see that is still weak and does nothing more than bathing in oil is that todabia lacks a little oil over time. Then, when you've missed all the first frying potatoes in the bags and leave them on a plate with a paper towel. Acontinuación, Upload all poténcia fire to heat the oil to achieve compact juicer a few more degrees and so you can get your patatuelas out golden and crispy. Important: monitors that do not stick too much or burn them. The time varies depending on the power and size of the potatoes. I hope this has helped you ;)
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