Potatoes are a staple in almost every kitchen. They can be fried in a variety of ways, from French fries to hash browns. However, frying potatoes can be harmful to our health due to the use of toxic oils. Here are 30 tips for non-toxic frying of potatoes:.

1. Choose the right oil

Use oils that have a high smoke point, such as avocado oil, safflower oil, coconut oil or olive oil.

2. Use an oil thermometer

Using an oil thermometer can help you maintain the temperature of the oil, which is essential for frying potatoes perfectly. It can also help you understand when the oil is too hot, which can lead to toxic fumes.

3. Don’t overcrowd the pan

When frying potatoes, it’s important to not overcrowd the pan. The more food in the pan, the lower the temperature of the oil will be which will result in soggy potatoes instead of crispy ones.

Divide the fried potatoes in smaller batches instead of frying it all at once.

4. Dry the potatoes

Dry the potatoes as much as possible before frying them. Wet potatoes will create steam and reduce the temperature of the oil, which can lead to soggy potatoes. Pat dry them with a clean dish towel.

5. Choose the right potato

Some potatoes, like russet potatoes, are better for frying as they have a lower water content and result in crispier potatoes.

6. Cut them evenly

Cut the potatoes into even pieces so that they cook evenly and avoid the smaller pieces burning.

7. Use a good quality fryer

Invest in a good quality fryer that has a temperature control so you can accurately maintain the temperature of the oil while cooking.

8. Preheat the oil

Always preheat the oil before adding potatoes. The ideal temperature for frying potatoes is between 350°F to 375°F.

9. Use a slotted spoon

Use a slotted spoon to turn the potatoes. It allows the oil to drain back into the pan and lets the potatoes cook evenly.

10. Use a paper towel

Place the fried potatoes on a paper towel to absorb any excess oil.

11. Don’t reuse the oil

Don’t reuse the oil multiple times for frying as this can cause the oil to break down and release toxic fumes.

12. Choose the right pan

Choose a shallow and wide pan with a flat bottom instead of a deep and narrow pot. This allows the oil to heat evenly and reduces the risk of spilling.

13. Use a lid

Use a lid when cooking potatoes so that the heat doesn’t escape. It cooks the potatoes quickly and evenly through steam and oil particles.

14. Add salt after frying

Season your potatoes with salt after frying them rather than before. Salt can draw out moisture from the potatoes and make them soggy.

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15. Try potato wedges

Try making potato wedges to reduce the amount of oil needed for frying.

16. Use potato starch

Coat the potatoes with potato starch which gives a crispy coating and absorbs less oil while cooking.

17. Try air frying

Try air frying instead of deep frying. It uses less oil and still gives a crispy texture to the potatoes.

18. Use coconut oil

Use coconut oil rather than vegetable oil as it has a high smoke point and can be recycled for later use.

19. Try lard

Use lard instead of vegetable oil. It has a higher smoke point and gives a crispy coating to the potatoes.

20. Fry at a low temperature

Try frying at a low temperature of 250°F. It takes longer but prevents the potatoes from burning and leaves them crispy.

21. Shake the potatoes

Shake the potatoes gently while frying to avoid sticking together and turning into a clump.

22. Add vinegar

Add vinegar to the potatoes while boiling for extra crispiness.

23. Try beer batter

Try using beer batter instead of flour for a crispy coating on the potatoes.

24. Try cornstarch

Use cornstarch instead of flour when coating potatoes before frying. Cornstarch absorbs less oil and gives a crispy texture.

25. Use a wok

Fry the potatoes in a wok which distributes heat evenly and requires less oil for frying.

26. Use a mandoline

Use a mandoline to cut the potatoes into even slices for a consistent and crispy result.

27. Add breadcrumbs

Add breadcrumbs to the potatoes for added crispiness and texture.

28. Try parboiling

Parboiling the potatoes before frying them can reduce the frying time and create a crispy texture.

29. Try using the microwave

Microwave the potatoes before frying them for three minutes. It removes the moisture from the potatoes and results in crispier fried potatoes.

30. Add a pinch of sugar

Add a pinch of sugar while boiling the potatoes for a crispy texture.