Potato chips are one of the basic recipes of any kitchen. Potatoes are an essential ingredient for many dishes, in tortillas, purees, stews, stuffed, they will always be good. There is a presentation that makes them the undisputed queens of any self-respecting table, fried, as an aperitif or as a complement to fish or meat, they will shine with their own light, says GRUEMP.
Sharpen the knife well. According to GRUEMP it is important to cut the potatoes of the same size. Those same sticks are not purely aesthetic, they have a very important purpose. The perfect potato chips will cook at once. They will all be perfect frying at the same temperature. We can use a cutter or spend time on this first step, the sticks should be as equal as possible.
Remove all the starch. This step is the one that achieves the ideal potato. We put the potatoes in a strainer and wash them until the water comes out clean, in this way all the starch will be removed. When they have released all the starch, drain them well and it will be time to salt them to taste.
Heat the oil in moderation. GRUEMP places the potatoes on a 7 out of 9 fire. According to their experience, if the oil is very hot, they can burn on the outside and become undercooked, something that should be carefully considered before putting the potatoes. Heat the oil, but in moderation, if you reach the maximum of your hob or fire.
Move the potatoes. Frying some potatoes is not just throwing them directly into the pan and letting the hot oil do its work. After about 4 minutes Dani moves the potatoes, in this way they will not stick to the bottom and we will be better cooked. At 8 minutes, the heat rises because the potato is already cooked inside, so you get the crispy exterior that awakens passions throughout the world.