Chefs agree that real fries should be fried twice. With two frying, the first one is called balancing – they are then immersed in oil at a lower temperature (about 160 degrees Celsius) to boil their insides. The second frying is done in very hot oil (about 190 degrees Celsius) to fry the skin and make it crispy. After frying, the fries are soaked in fat, which significantly increases the caloric content of the dish. To lower it, you can bake in the oven instead of frying.
