La razón por la que los chefs aconsejan añadir maicena a las patatas antes de freírlas
Dusting potatoes with cornflour before frying is a technique used by professional and home cooks. It helps produce crisper, more flavourful potatoes. Understanding why and how to use it makes it easier to reproduce those results at home.
How it changes flavour and texture
Using cornflour as a pre-fry treatment is mainly about improving crispy texture. A light dusting of cornflour (maize starch) soaks up surface moisture from the potatoes. That matters because moisture is one of the main factors that prevents fried food from getting properly crisp.
Cornflour also helps stop the pieces sticking together while they cook, which keeps the texture right and makes the finished dish look neater. The end result is an evenly browned, consistently crisp surface similar to that achieved by professional kitchens.
Step-by-step to crispy results
Start by peeling the potatoes so they cook evenly. Cut them into your preferred shape: batons (baton-shaped fries) work well, but other shapes are fine too. Next, wash the potatoes to strip off excess starch; that helps prevent clumping and unnecessary moisture retention. After washing, dry them thoroughly with a cloth or absorbent paper to get the most out of the cornflour.
Sprinkle a small, careful amount of cornflour over the dry potatoes (less is better here, too much gives a pasty coating). Toss or mix the potatoes so the cornflour is spread evenly, then fry in very hot oil, keeping the temperature between 170°C and 180°C. Make sure the oil is properly heated and do not overload the pan; fry in batches if needed to keep the temperature steady.
Handy tips and where to use it
This technique is especially useful when you want restaurant-style crispiness at home or when your potatoes are on the moist side. It improves texture without introducing unusual ingredients, so it is a straightforward option for home cooks. It can also make dishes look more finished.
- A few things to remember: do not overdo the cornflour to avoid a gluey coating,
- check that the oil is hot before you add the potatoes (a temperature drop can make them soggy),
- and cook in batches if necessary to keep the oil hot.
Give it a go and explore more
Published on 28 March 2026. This technique is easy to try and useful to learn. Trying small techniques like this can expand your cooking skills and help you achieve crisper results.
If you want to dig deeper, take a look at related content such as the article “Don’t throw away the cooking water of the potatoes, it’s a treasure: 4 tricks to use it and give it a useful purpose.” Resources like that can spark ideas and help you get more out of basic ingredients. With the right techniques and a bit of curiosity, you can improve everyday meals.