This is how you can make crispy fries with little fat

You might not think so, but something as everyday and simple as French fries can be greatly improved with a few tricks. Here, we'll tell you the ideal way to make them extra crispy and fat-free.

Sadly, French fries are not considered a healthy food. This is mainly due to their high content of saturated fat, calories, and sodium . However, it's important to mention that these are not inherent characteristics of the potato itself, but rather a consequence of the frying process.

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For this reason, some people choose to use other cooking methods to take advantage of the potato's benefits, such as baking.

Although they are not considered healthy, the recommendation is precisely to look for alternatives that are a little less harmful to your health.

An essential point to keep in mind is the portion size. Eating French fries isn't harmful as long as you're careful not to overindulge and make them a regular part of your diet. Similarly, you can cook them with vegetable oils other than canola to reduce their saturated fat content; experts recommend avocado oil.

Or, if you're looking for something on the side or a snack that isn't necessarily salty, you can substitute regular potatoes with sweet potatoes, which are also an excellent option due to their high fiber and vitamin content.

We're sharing The Food Lab's recipe for fries so crispy they don't get soggy even when they cool. Take note!

• 1 kg of white, Russet, or Kennebec potatoes (the higher the starch content, the better).
• 2 tablespoons of vinegar.
• 1 teaspoon kosher salt.
• 1 lt of vegetable oil of your choice.

Peel the potatoes and cut them into 6 mm thick sticks using a serrated knife (it is important that it is serrated because the type of cut also helps to preserve the crunch).

Set aside the cut potatoes in water to prevent browning while you finish cutting them all.

Place the potatoes in a large colander and rinse under running water for 20 seconds.

Next, in a deep pot, bring the potatoes to a boil with two liters of cold water, the vinegar, and salt. Bring to a boil over high heat, then simmer for 10 minutes. Use a wooden spoon to carefully remove the potatoes from the pot and let them drain in a colander.

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Spread the potatoes on a towel and let them cool for 5 minutes. Separate them into three batches for cooking.

In a large pot, pour the oil and wait for it to heat over medium-high heat.

Put in 1/3 of the first batch of potatoes and wait 10 seconds before adding another third, and after waiting 10 seconds, add the rest.

Fry for 50 seconds, stirring a couple of times. After the time is up, remove the potatoes with a wooden spoon and spread them on paper towels, making sure they don't overlap.

Repeat the process with the second and third batches.

After letting it cool for 30 minutes, reheat the oil and fry half of the potatoes for 4 minutes. Stir a few times and wait until they turn golden and crispy.

Remove with a wooden spoon and let drain on paper towels.

Repeat the process with the rest of the potatoes.

Season to taste, and that's it.

Enjoy!

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