Dani García, a chef from Malaga, explains the recipe for making the best French fries:

There are many tricks in the kitchen, as many as there are recipes and dishes. There are many that are so usual in each home week after week that we all repeat them systematically, although there is always someone who gives us that tip that takes the dish to the next level. Dani García, one of the most awarded chefs in Spain, with restaurants around the world and deeply rooted in Málaga, talks about a classic like fried potatoes.

The chef from restaurants such as Leña and Lobito de Mar explains his recipe, his trick, to achieve "the best fried potato," which he considers his "true vice." To "succeed at home" and find the "perfect point," the Málaga-born Dani García gives clear guidelines on how to make perfect fried potatoes, at least in his way of understanding them.

The step-by-step for Dani García's fried potatoes

"The choice of potato, simple, sour potato, forget the rest," explains Dani García, who starts by making it clear that any other potato variant is not valid, it must be sour. Then, the cut. According to the chef from Málaga "thickness rules, neither thin nor thick," he points out in a video shared on his profile Como Dani, where he leaves recipes of all kinds, simple and complex, sweet and savory.

"And after cutting, lots of cold water to release all the starch," emphasizes Dani García about the next step, just before starting with the heat. According to the chef, the first frying should be with "a gentle bath" where "the potato cooks" but "does not brown," remembering a temperature of the oil around 140 or 150 degrees. After this first fry, where the potato "starts to float and the sound changes," it's time for a second one where he recommends raising the temperature to 180-190 degrees, seeking that "perfect golden and crispy" finish.

Dani García, in the video, enjoys the finish and remembers that "it's how it should be," with "that semi-puffed crispy layer on the outside" which for him is a vice.

Dani García's tricks for his fried potatoes

• Always choose sour potatoes.
• Maintain a regular cut, neither too thin nor too thick.
• Wash them in cold water to remove the starch.
• First fry: 140-150º, gentle, to cook without browning.
• Second fry: 180-190º, to achieve the perfect golden and crispy finish.
• A touch of salt at the end.