Potatoes seem something simple to make French fries, but there are people who leave you some soft, other very hard and aren’t Golden or anything. That is why I consider it important to start explaining this simple dish. The first thing you need are potatoes, obviously. Peel, wash thoroughly under the tap with cold water and you are drying one to one with a paper. Then you go cutting potatoes one by one. They can be cut thin and elongated shaped square, etc.
Oil is now cast in a frying pan. The amount will be around 4 fingers. Heats up the oil at the maximum temperature that will allow your kitchen. The oil will be hot in 2 minutes or so, but to be sure, you can throw a potato in the Pan and when you see that it boils and as foam, oil is hot and ready to throw the potatoes. Low fire and gets average temperature of your kitchen. Pour salt to cut potatoes and they pour into the skillet with a slotted spoon, carefully.
Most likely you do not jump you oil to throw the potatoes, since you have just throw the salt. If you cast it before, then water will form on the potato and is likely that jump you oil. That is why I advise that you dig it at this point. Now let the potatoes in the fire, at medium temperature, until the potatoes are soft. To find out if they are soft, with slotted spoon you can touch to check if they are soft. If you serve orientation, in 15 or 20 minutes will be soft, depending on how hot that was oil. Once the potatoes are soft, should Brown it. For this purpose, fire, rises but a tad lower than the maximum temperature of your kitchen, i.e. If your fire reaches 9, as you put it at 8. Let them on the fire until you can see that they begin to Brown, then you use the slotted spoon to move them a bit and browned on the other side. When they are golden, you guys put them gradually from the Pan and ready. Don’t forget to turn off the heat and remove the Pan from the fire so that it does not burn (be careful not to burn you with the skillet) if ye have cut more potatoes than will fit in your pan (I usually FRY 4 maximum at a time), then you have to repeat the operation. I.e. Once you’ve brought the first potatoes sartenada, bajais fire at medium temperature, cast them salt potatoes, cast them in the skillet and, when they are soft, go up the fire.