Are you on the hunt for the perfect crispy French fries? Then look no further!
This is not a typical Spanish dish. It is more like a trick to get your fries nice and crunchy on the outside, yet tender on the inside. The reason we wanted to include it here is because it could make the perfect accompaniment for many of the dishes we show in Tips and Tapas. Huevos rotos con jamón or patatas bravas are just two examples.
Now, it will take you more time to make than regular fries, but it is definitely worth it. Once you have those fries in your mouth, you will be glad that you took the extra time!
Patatas con doble fritura
- Olive Oil
Peel the potatoes and cut them just the way you like them.
Heat a frying pan with a lot of olive oil in it. Keep in mind all of the chips need to be submerged in the oil while they´re being fried. Once it is very hot, toss your potatoes in. If you have a lot of them, fry them in batches, as we don't want them too many in the frying pan.
Remove them once they are starting to slightly brown. Place them in a plate or bowl for at least 40 minutes, or until they get cold. Some chefs put them directly into the freezer for about 20 minutes to get an even crisper exterior, but this could damage your freezer, so we prefer not to do so.
Once they have cooled, reheat your oil. It needs to be very, very hot; even hotter than it was previously. Then, place the potatoes back into the frying pan and fry them for about 3 more minutes or until they become nice and golden. Remember to move them around periodically to ensure they don’t stick together.
Place them in a bowl lined with paper towels, add some salt and pepper and enjoy!