Pope recipes: 6 tricks for Pay potatoes

First of all I want to say that for me the potato is the most of the planet Earth and surroundings.

What I am going to say goes against the culinary diversity of this website and that is, very inside, a garrison that does not carry potatoes, that is not dad , is ... well ... something that is not bad. But never ideal. The ideal is potato. Always.

However tasty the opponent is, for me, Pope kills everything .

of potato recipes . French fries recipes both: cane, wedge, Spanish, noisette. The difference is in the cut but also in how you take cooking.

Pay potatoes are those finite and super crispy thinii. They are actually Paille Popes, straw in French. But if you are going to put them on a pancho, don't fuck me, they are Pay potatoes .

These Pay potatoes generally come in package, industrialized, but do not know how richrrims that are homemade (in addition to the fact that we can control salt and other factors). The quid of the matter is how to do to make crisp and stiff and not a fofo stick that is sorry.

Here I pass you then, in addition to the Pay Pope recipe, 6 tricks so that the thing works as it should work.

Ingredients

almost ingredient

• 1 potato (or how many you want)
• oil
• salt

Pope recipes: 6 tricks for Pay potatoes

Truth of the good

1. Cut the potatoes with a mandolin or knife into very fine slices

2. Cut the slices into strips (in gastronomy this is a German cut: 'shivering'), less than 1/2 cm. more or less.

3. Trick 1 : Popes must lose all their moisture before entering the oil. If not, they will stick through the starch, your Pay potatoes will be a report, you will feel a failed, those things. Then the trick is to put them on a clean, well separated reviewer, and dry them a bit with their hand. Let them stand there for a while, say 10 minutes.

4. Heat the oil to the maximum. As in all frying, the oil must be very hot .

5. Trick 2 : Take the potatoes in the oil. They have to be few. Make the frying batches that are necessary but do not pile them up. The idea is that there are couples , crispy and separate.

6. Trick 3 : Every so often, I moved the pan in the pan. You can also (carefully) move the same Pay potatoes, so that they take off each other.

7. When they are golden, take them out with care. Trick 4 : Place the Pay potatoes on an absorbent paper, separated from each other. Do not put them on top of others. In this way they will not be hot when drying and will remain enteritas and crispy.

8. Trick 5 : Don't leave them until they are warm.

9. Trick 6 : Never tapes! They soften.

10. And now, you put them on a pancho and ruin everything.

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Pope recipes: these are my Pay potatoes

I don't like Pancho

If you want to see more potato recipes , I recommend these potato croquettes: Pope Pops are what is eaten at the ambassador's receptions before the Ferrero Rocher.