French fries don't need starch. The main raw material of French fries is potato, which itself contains a lot of starch. If you have to add starch, you can use ordinary starch, which will make the fried food more crisp.

French fries are also skillful. Generally speaking, oil can be precipitated before French fries to avoid impurities. If there is residue in the oil when frying, you can put white radish in it at this time to absorb the residue.

Before frying French fries, be sure to soak them in water, add salt and cook for 3 minutes, then drain them with a colander, dry them and fry them. To fry potatoes, you can steam the potato chips until they are 80% ripe, then freeze them in the refrigerator, whether they are frozen or not, and then fry them until they are hard, so that they will taste better.

The oil temperature of fried potatoes should be sufficient, and it is best to use the method of re-frying, pre-frying at low temperature and cooking at high temperature when re-frying, which is convenient and effective.

The secret of French fries is freezing. If you don't freeze the French fries, the squeezed French fries will be soft, shapeless, unpalatable, and have a bad taste and seem to have no appetite.