Receta de patatas fritas caseras
Si alguna vez te has preguntado cómo recrear en casa esas emblemáticas patatas fritas de comida rápida, esta versión imitada ofrece la misma textura crujiente por fuera y tierna por dentro que a todos les encanta. El secreto está en un método de remojo sencillo y una técnica de doble fritura que crea unas patatas perfectas, doradas y nada grasientas.
Ingredientes
- 3 medium russet potatoes
- Vegetable oil (for frying)
- 2 tablespoons corn syrup
- Salt (to taste)
- Ice water
Preparación
- 1
--- Prep the Potatoes ---
- 2
Peel the potatoes and slice them into ¼-inch thick slices, then cut into fries about ¼-inch wide for that classic shape.
- 3
--- Soak the Fries ---
- 4
Fill a large bowl with cold water and ice. Stir in the corn syrup until dissolved.
- 5
Add the cut potatoes and place in the refrigerator to soak for 24 hours.
- 6
This step is key for achieving crispy, non-greasy fries.
- 7
--- Rinse ---
- 8
After soaking, drain the water and rinse the potatoes twice with fresh, cold water.
- 9
Pat dry thoroughly with paper towels.
- 10
--- Heat the Oil ---
- 11
Pour vegetable oil into a deep pot or Dutch oven and heat to 300–325°F.
- 12
Test the oil by dropping in a fry—if it bubbles gently, it’s ready.
- 13
--- First Fry ---
- 14
Carefully add the fries to the hot oil and cook for 5-7 minutes.
- 15
Remove and drain on paper towels. Let them cool for a few minutes.
- 16
--- Second Fry ---
- 17
Increase oil temperature to 350–375°F.
- 18
Return the fries to the oil and fry until lightly golden and crispy, about 2–4 minutes.
- 19
--- Finish ---
- 20
Remove fries from oil and immediately sprinkle with salt.
- 21
Serve hot and enjoy.
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