Ever wonder how restaurants make their French fries and why they are so much better? There are a few tricks that most of us at home do not know about to get super crispy and fluffy potatoes.
The first is soaking your potatoes in water. This only goes for white potatoes that have a ton of surface starch like russet potatoes. Once you cut them into fry form you are going to want to soak them in water and activate the starches to release by moving them around. You will notice the water gets super cloudy – thats good, thats the surface starch coming off of them. This typically makes fries gummy if we dont wash them – but by soaking and rinsing, they can get crispier. You can either do what I do in this video, rinse until the water runs clear. Or you can let them soak in water for a couple of hours. Just make sure to thoroughly dry afterwards.
The second trick is what we call blanching the fries. This is the first round of frying that you do at a lower temp of 300*F. This allows the fries to partially cook. If we were to fry at 375*F like we do later, they would be too crispy and brown on the outside, and undercooked on the inside. Blanching for 3-5 minutes in 300*F fixes this problem.
Those are the two secrets, then finishing them for the last fry at 375*F until crispy and brown. For ease, I used my Cusimax Fryer. It regulates temperature so I do not have to, and has a lid so there is no splatter. It makes it a lot easier to fry! Otherwise use a pot and thermometer to control temp. Use code “cleankitchen15” for 15% off Cusimax Fryer.
I chose to use avocado oil for frying. It is the healthiest high smoke point oil to use, unless using duck fat, lard, tallow or other!
Soak your fries in water and activate surface starch by stirring around with your hands. Rinse and repeat 1-2 times until the water runs clear. Dry the fries thoroughly on a paper towel.
Add avocado oil to your fryer and turn your fryer to 300*F, or stovetop in a pot, heat oil to 300*f. Once heated, work in small batches not to overcrowd the pot, fry your fries for 3-5 minutes just until slightly cooked through. Remove and set aside. Do this with the rest of your potatoes.
Once the first round of “blanching” is done, turn the fryer temperature up to 375*F. Once the oil is heated, in batches, fry the potatoes until golden brown, around 3-5 minutes. Remove and immediately place into a bowl and salt. Do the same with the remainder of the fries and enjoy.
By far, the chains that sell fresh cut fries rely on the Idaho Russet Burbank variety. It has been the gold standard for French fries in the United States going back to longer than I can remember. When McDonald’s still made fresh fries, the JR Simplot Company sold them Idaho Russet Burbanks.
Once the first round of “blanching” is done, turn the fryer temperature up to 375*F. Once the oil is heated, in batches, fry the potatoes until golden brown, around 3-5 minutes. Remove and immediately place into a bowl and salt. Do the same with the remainder of the fries and enjoy.
The second trick is what we call blanching the fries. This is the first round of frying that you do at a lower temp of 300*F. This allows the fries to partially cook. If we were to fry at 375*F like we do later, they would be too crispy and brown on the outside, and undercooked on the inside. Blanching for 3-5 minutes in 300*F fixes this problem.
Ever wonder how restaurants make their French fries and why they are so much better? There are a few tricks that most of us at home do not know about to get super crispy and fluffy potatoes.
Those are the two secrets, then finishing them for the last fry at 375*F until crispy and brown. For ease, I used my Cusimax Fryer. It regulates temperature so I do not have to, and has a lid so there is no splatter. It makes it a lot easier to fry! Otherwise use a pot and thermometer to control temp. Use code “cleankitchen15” for 15% off Cusimax Fryer.
Soak your fries in water and activate surface starch by stirring around with your hands. Rinse and repeat 1-2 times until the water runs clear. Dry the fries thoroughly on a paper towel.
Starchy potatoes are most apt for fries because they brown evenly in hot fat, resulting in the golden brown fries that are the stuff of dreams. And the low moisture content of Russets means the oil doesnt have to work too hard to dry out the fries and make them crispy — the water that is in the potatoes will quickly evaporate, producing a crunchy, not soggy, French fry (via The Spruce Eats). Ready to make a batch of fries at home? Grab some Russets at the store, check out our recipe for copycat McDonalds fries, and get ready for a deeply satisfying binge fest.
Want to fry up a batch of crispy-on-the-outside, pillowy-on-the-inside French fries? Youre going to want to select Russet potatoes for the job. Also known as Idaho potatoes or baking potatoes, Russets are probably what you envision when you picture a spud — large, with white flesh and brown skin. So why do Russet potatoes yield the best salty treats? For two reasons — theyre starchy and because theyre low in moisture.
Is there anything not to love about French fries? At their best, the deep-fried spuds are crispy and golden brown on the outside, tender and steaming on the inside, and perfectly seasoned with plenty of salt. We love to enjoy French fries alongside a juicy burger, dipped into a milkshake, or piled high with gravy and cheese curds — aka poutine. We also know were not alone in our affinity for French fries, since its one of Americas favorite foods. Each year, the average American eats a whopping 30 pounds of the fried potatoes, whether at home, in a restaurant, or at a fast food joint (via The Daily Meal).
And speaking of fast food, McDonalds sells a truly mind-boggling amount of fries each year — in fact, 7% of the countrys potato crop is sold to the fast food giant to meet its French frying needs. We love fast food fries as much as the next person, but we also really like to make them at home. When doing so, its important to choose the right potato for the job, as waxy potatoes such as fingerlings and Yukon Golds just wont work out. Read on to find out which variety will yield the most irresistible fries.
The Best Way To Make French Fries At Home (Restaurant-Quality) | Epicurious 101
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