It’s World French Fry Day and no one can resist a good serving. However, there are different types and different ways of cooking them, For this reason, it is difficult to know what the perfect French fry is and how to obtain it, which certainly has to be crispy on the outside and soft on the inside.

The classic, elongated shape is always a success. Its cylindrical shape is achieved with a apple corer. With this method, Nico Ríos, head chef at Terraza New Cucos, says that “what we achieve is that the potato is ultra-creamy inside.” Ríos also explains that the detail of the potato stick is “a good poaching at a temperature of 120 degrees. We poach, remove, drain and fry at 180 degrees.”

The style of the bravas is more peculiar, they have a different cut, playing with textures and the special touch is given by the sauces, which in the case of Ríos is achieved with “our brava sauce and a touch of our garlic and parsley mayonnaise.”

Other usual suspects are: potatoes with garlic cabañilThey are cooked in extra virgin olive oil at 140 degrees, the chips are heated and the mixture is added. For José María Martínez ‘Chele’, owner and chef of Cabo Palos Restaurante Chillout, it is made up of “vinegar, crushed garlic, a little bay leaf, a little salt, it is poured on top and the potato is impregnated with that aroma.”

Something more novel are the Potatoes in two textures with ‘Reaper’ chili sauce or with aioliOnce fried, they are put into the frying pan and when the potatoes have finished caramelizing on one side, they are turned over like an omelette. Once on the plate, Martínez reveals his trick: “I like to add salt afterwards so that it doesn’t lose moisture easily inside.”

Marc Subias, chef at Bodega Pasaje 1986, points out that the final recipe includes “the crunchiness of the potato, with the creaminess of the egg yolk, plus the crunchiness of the white and the powerful flavor of ham.”