How to fry potatoes properly to make them crispy: the Michelin method

Crispy on the outside and juicy on the inside, fried potatoes are a dish that everyone loves, from adults to children. However, this dish, when cooked at home, is significantly different from what you can taste in a restaurant.

Fortunately, this is no longer a problem. Thanks to chef Poppy O'Toole, you can learn how to cook fries the way they are done in Michelin-starred restaurants, the Mirror writes.

First of all, according to O'Toole, you should make sure that you have chosen the right type of potato that is suitable for frying. Next, boil the potatoes in salted water for 10 minutes. This life hack will make the potatoes extremely crispy, not soggy.

Now the potatoes need to be completely dry. According to the O'Toole method, the drier the potatoes are when they are put in the hot fat, the crisper they will be at the end of cooking.

And the last thing to do is to put the potatoes in a 200-degree oven and stir them several times during cooking. The dish will be considered ready when it turns a beautiful golden color.