Ingredients
Potatoes and mixed spices:
- 1 kg of special fried potatoes
- Special Sala spice blend: 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 pinch cayenne pepper, fine salt and dried oregano
- Quality frying oil
Preparation
- Cutting and rinsing: peel and cut the potatoes into regular fries about 8 mm thick. Rinse them thoroughly in cold water to extract the surface starch.
- Complete drying: drain and dry meticulously in a clean cloth to avoid splashing and ensure crispness.
- First gentle cooking: cook the fries at 150°C for 5 to 6 minutes. They must be tender to the core without taking on color. Remove them and let them rest for 10 minutes on a rack.
- Second crispy cooking: increase the oil bath to 185°C and immerse the fries again for 2 to 3 minutes until they become golden and crispy as desired.
- Spice coating: remove the fries, place them in a large salad bowl lined with absorbent paper, immediately sprinkle with Sala spice mixture and shake the bowl vigorously to coat each fries evenly.