There are lots of recipes that call for par-boiling the potatoes first to reduce the amount of cooking time, but it’s an extra step and an extra pan to wash. If you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam, which helps cook the potatoes through.
In addition to taste, what separates a so-so French fry from a superb one is its texture. A properly made fry must hit the oil twice–once at a lower temperature, and then again at 350 degrees Fahrenheit–to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or “blanch” them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.
Kelly Dobkin is a freelance food writer who lives in New York City. She is currently Associate Editor of restaurant blog, Eater NY and has been writing about food since 2006. She attended the University of Michigan and is currently a student at the French Culinary Institute in NYC. She has written for Time Out NY, Metromix.com, Sheckys.com, and also maintains her own food blog, Applesauce. Follow Kelly on Twitter at @Kelly Dobkin
Before I went to culinary school, I thought the procedure for making French fries went something like this: soak potatoes in water, pat dry, throw into sizzling hot oil, drain, eat. (And if all else fails, make a run for McDonalds.) I had the basic idea, but then I started classes at the French Culinary Institute. If culinary training has taught me anything, its that a little technique can elevate the most basic food from ordinary to extraordinary.
Storage. Keep any leftovers stored in the refrigerator in an airtight container for up to 4 days and in the freezer for up to 6 months. Reheating leftover fried potatoes can be tricky since they tend to lose a lot of their moisture. Skip the microwave and reheat them in a non-stick skillet over medium-high with a little bit of oil.
How should I serve pan-fried potatoes? The best part about these pan-fried potatoes (and potatoes in general) is that they can be used as the perfect sidekick for any meal. Think of them as a base as well as a side and the options become endless. Theyd be a delicious breakfast with creamy scrambled eggs, stuffed in this bacon breakfast burrito, or added to your avocado breakfast bowl. Or, use them to add a little drama to a classic niçoise salad or as an unexpected base for beef totchos. As always, we promise not to judge if you eat them on their own with a heap of hot sauce, ketchup, or spicy mayo.
How should I season my potatoes? You can use whatever spices youd like—chili powder, garlic powder, paprika, cumin, taco seasoning, even coriander—in a ton of different combinations, but dont add them too soon! Since dried spices can burn very easily, we like to add them during the last couple of minutes of cooking. The case is different for herbs. If youre using heartier stemmed herbs, like rosemary or thyme, adding them at the beginning of the cooking process is fine. Things like chives, parsley, or basil, should be used at the last minute, lest you want them wilted and sad.
The secret to crispy pan-fried potatoes: It’s simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point. The solution: mix EVOO with vegetable oil (or another neutral oil with a high smoking point).
When we’re in need of an easy addition to breakfast, a simple weeknight dinner side dish, or even a no-fuss snack, crispy potatoes are always the answer. When the need hits, nobody wants to wait around—you want your potatoes fast. Many pan-fried potatoes take much longer than they should, requiring you to boil your potatoes, then chop, and THEN fry. The truth is: you don’t need to pre-cook your potatoes at all. Our easy, quick (ready in 20 minutes!) recipe results in extra-crispy pan-fried potatoes without all the hassle. All you need to do is slice em thin and choose the best oils (yes, the plural is intentional), and you’ll be on your way to pan-fried potato perfection.
Tips for Frying Potatoes⎢Martha Stewart’s Cooking School
FAQ
Is it necessary to boil potatoes before frying?
What happens when you fry raw potatoes?
Why do you boil potatoes for fries?
Do you always have to boil potatoes first?
Should you boil potatoes before frying?
It is not necessary to boil potatoes before frying, but it can help to shorten the frying time and make the potatoes more tender on the inside. If you want crispy and evenly cooked potatoes, it is recommended to soak them in cold water for about 30 minutes before frying, and then pat them dry with a paper towel before frying in hot oil.
Why boil sweet potatoes instead of baking them?
Baked sweet potatoes have a higher glycemic index than boil sweet potatoes. This is because the type of cooking affects the structure of the potato starch, making it more or less digestible. That is, the starch in the baked potato is digested more quickly than the starch in the boil sweet potato, thus raising the blood glucose rate more quickly and in greater amounts than when we boil the potato. Roasted sweet potatoes have a glycemic index of 94, while baked potatoes have a 46.
Why do potatoes need to be boiled?
The boiling process also softens the potatoes and makes them easier to handle. This can be especially helpful when cooking large quantities or when preparing them in advance. On the other hand, boiling potatoes can cause them to lose some of their nutrients.
Is there a difference between frying and boiling potatoes?
The answer is, yes, there is a subtle difference. Boiling potatoes before frying them can be beneficial because it helps to remove some of the starch, which can prevent them from sticking together or becoming too soft. However, when you boil potatoes, they also absorb some of the moisture, which can make them harder to crisp up when frying.