Timeline for How do I make french fries that are crispy inside and out?
Current License: CC BY-SA 4.0
6 events
| when toggle format | what | by | license | comment | |
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| Jul 21, 2021 at 15:18 | comment | added | SpookyWitch77 | I never had the "mushy inside like baked potato" texture with the method described above but this could be subjective. We fry them until the color is dark gold with a hint of brown. To make them super crispy, you can also slice your potato into very thin circles (best to do with a mandolin or food processor that has a slicer insert) instead of the french-fry cut - or as it was already mentioned above: matchsticks | |
| Jul 20, 2021 at 19:16 | comment | added | Sneftel | That sounds pretty similar to what the OP is already doing. Was the advice you got presented as a way to make the fries fully crispy on the inside, as the OP is asking for? | |
| Jul 20, 2021 at 17:37 | history | edited | SpookyWitch77 | CC BY-SA 4.0 |
added 338 characters in body
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| Jul 20, 2021 at 16:21 | review | Late answers | |||
| Jul 22, 2021 at 20:00 | |||||
| Jul 20, 2021 at 16:06 | review | First posts | |||
| Jul 22, 2021 at 18:23 | |||||
| Jul 20, 2021 at 16:00 | history | answered | SpookyWitch77 | CC BY-SA 4.0 |