Perfect Homemade French Fries??
What is the secret to getting those crispy-on-the-outside-fluffy-on-the-inside fries that rival those of the better burger places like Fuddrucker's, Flamers and In & Out Burger? I have an electric fryer, but when I use that, they soak up too much of the grease. I have used several types of oil, and it doesn't seem to matter. I soak them in ice water, then pat them dry, and I still don't get the crispy outer skin I desire. Oh GAWD, someone help me!
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14 Comments:
double fry in peanut oil.
no bullshit.
fry once til they are kind of limp and weird looking.
drain, drain, drain
crank the heat a little
re-fry again until golden and crispy.
ChelleyD01 at 10:06PM on 11/14/08
What kind of potato are you using? If you can find them, use Kennebec potatoes. They make a superior fry. It also sounds like your oil is not hot enough or you are putting in too many potatoes at the onset thus dropping the oil temp. Otherwise, fry as in the above comment.
jdmcdonald at 10:18PM on 11/14/08
@ ChelleyD01 - at what temp?
@jdmcdonald - I use Yukon Gold. Should I change them?
BITTER at 10:27PM on 11/14/08
Your oil is definetly not hot enough. And you must double fry. First, cut fries at about 1/4 inch w and h. Then fry at 300 degrees for 4 mins., drain and let cool in fridge. Fry again at 340-350 to desired doneness. I like to use yukons but it's hard to find them large enough to make a nice long frite. Russets work just fine, also.
sailordave at 10:28PM on 11/14/08
did you see this?
http://www.seriouseats.com/recipes/2008/08/brunch-jeffrey-steingarten-easy-french-fries-frites.html
cybercita at 11:54PM on 11/14/08
Its the heat. If the oil is not hot enough, it doesnt give the outer coating and the fries absorb the oil. I think if you watch a show about making fish and chips, they might explain it as its very important that the fish doesn't absorb the oil as that is truly nasty. The reason people recommend peanut oil is because then you don't have your fire alarm going off from all the smoke in the house.
I like baking my "fries" myself, but to each their own.
blizcheetah at 12:54AM on 11/15/08
I was surprised to see the one step method recommended by SE. ATK showed a 3 step fry. They tossed the cut fries in oil, covered the bowl and microwaved until they were slightly pliable. Then they were rinsed, dried, cooled, fried at a lower temp (around 325) until just starting to brown. Drain, cool, then fry again at 375 until golden. I've seen Michael Chiarello and Alton Brown do the double fry also. They soak the cut fries in cold water to release some starch, then rinse and dry. The other thing they all stress is that you don't try to fry too many slices of potato at once, especially on the final fry, because it lowers the temp of the oil too fast. Once fried, put them in a low oven on a rack to keep hot until ready to serve.
Alton and Michael both have videos of their methods on You Tube.
PerkyMac at 1:21AM on 11/15/08
Another thing that you can do, is while you are cutting them put them into salted water. This will actually pull some of the moisture out of the potato.
When I make home fries, I will allow them to rest in a salt water bath for several hours, and then do a double fry method of cooking. I like fries crisp. And yes, they must be dry before going into the fryer, or you will have serious splattering and a dangerous cooking situation.
Alan
aholsber at 8:21AM on 11/15/08
Double-frying them in suet makes for the best fries on the planet.
Yes, I know this is not healthy if you have even a predisposition to heart disease, but french fries are not exactly health food (for that matter, I'm not really supposed to eat potatoes, so when I do eat them, I tend to take a 'screw the cost' approach) and if they're only made this way once in a blue moon, most people won't suffer for it a bit.
mongoose at 8:24AM on 11/15/08
I also agree with the double fry method. However, after the first fry, spread the potatoes out on a baking sheet and deposit them in the fridge for a few hours so the surface dries off.
browntown at 3:44PM on 11/15/08
we just cut them up and fry them in small batches, in very hot oil. then we drop them in a paper bag and salt them. crisp on the outside and soft on the inside. french fries don't need hours to prepare.
dearrie at 11:42AM on 11/16/08
did you see this?
http://www.seriouseats.com/recipes/2008/08/brunch-jeffrey-steingarten-easy-french-fries-frites.html
cybercita at 11:54PM on 11/14/08
I decided to try this with some frozen ravioli (no potatoes left). I am definitely going to give it a shot next time I make fries. I put the frozen ravioli into cold oil and then heated. I had my screen ready, expecting lots of pops of oil and a mess from the moisture. Not a bit of splatter and the ravioli weren't the slightest bit greasy. If you've got potatoes (even frozen ones) try it and let us know your results. I'm astonished!
PerkyMac at 11:54AM on 11/16/08
perky,
i haven't tried it myself, but i would completely trust jeffrey steingarten's advice. he's like christopher kimball without the nerd factor, and a thousand times more discerning and sophisticated, imo.
i don't eat french fries any more. as i get older, i have to exercise much more and eat much less.
cybercita at 12:19PM on 11/16/08
@cybercita ~ tell me about it! I made the ravioli as an appetizer - not half bad. I put the leftovers in sauce and will have it for lunch. I occasionally cook for an elderly couple (like parents to me) and they do love their fries, so I have to eat some too! :-D. They are so old, they're older than moi, which is even older than dirt!!! And I love them dearly. When you get that old, you can eat whatever you can still eat, you know? ;-O
PerkyMac at 12:38PM on 11/16/08