Do you want to be the king of French fries? We tell you our secrets to be the ‘number one’.

It may be difficult for us to agree on some issues, but there are others on which we all, or a great majority of us, come to understand each other very quickly. One of these issues is how good some french fries are, well done, your own, your mother’s, your grandmother’s…

Besides being exquisite, French fries are one of the most popular dishes that can be served in any kind of bar and restaurant. With crust, without crust, thinner, fatter, breaded, with eggs, with cheese, with ham, with meat, alone, but in the end it is potato and it is fried. Because what you like, you like.

They are so popular that they even have their own day, yes, didn’t you know? Every August 20th is celebrated as World French Fries Day, something that we at Yelow celebrate in style as passionate about gastronomy and cooking. At Yelow we are convinced that in order to be the king of French fries, or of any other recipe, the quality of the food is as important as the quality of the kitchenware and appliances with which you prepare a particular dish. So, we tell you our little secrets with which your French fries will be a real scandal and everyone will want to know how you make them.

The (open) secret of double frying

First of all, it is essential that the potatoes have a proper cut and that it is uniform so that they all brown at the same time and so that they also have a homogeneous image. If you have tried with a knife but each one comes out in a different way, remember that at Yelow we also have utensils with which you can cut the potatoes into sticks as evenly as possible. It is also important to wash the potatoes before frying them so that they release the starch they naturally contain, but dry them very well before soaking them in oil.

Now we teach you the trick of double frying. At this point we will have to choose between the frying pan or the deep fryer. We may have got the hang of the frying pan and the fires of our kitchen, so we can use it, although if we are talking about accuracy we can resort to the latest generation of fryers like the ones we have in Yelow. Cooking, in addition to inspiration and creativity, needs the most exact rules possible, especially when it comes to time and temperatures.

So, either in a frying pan or in a deep fryer, we heat the oil until it reaches a temperature between 120 and 140 degrees. Once the oil reaches the temperature , we will fry the potatoes until about fiveminutes have passed, so up to this point everything is normal. When this time passes, what we have to do is to remove the potatoes and let them rest for a few more minutes, specifically until they cool down, which usually takes about 10 minutes. The second step is to heat the oil in the frying pan or deep fryer to 180 degrees and turn the potatoes again until they acquire a darker golden color. This will make the potato very crispy on the outside but still tender on the inside.

Once we have the perfect potato, we let them rest on a plate with absorbent kitchen paper to remove excess oil and apply the salt evenly so that it reaches all the potatoes. And if you never find the right tray or plate at home, at Yelow we also have a wide variety of kitchenware in our catalog so that the presentation is always at the height of your dishes. In addition, if you are looking for containers to carry chips or any food with home delivery, we have a catalog of organic products that are sure to fit your needs.

If you want more, in our cash you will find everything you need to make your business or home kitchen a real culinary wonder factory.

Visit us. We are in the Albán Park in Armilla, by e-mail at info@yelow.es or by phone at 958 122 543.