High starch potatoes like Idaho potatoes (also called Russet potatoes) are best for French fries. As oil heats up it breaks down—cooking oils with a high smoke point will break down more slowly—and that creates crispier fries. Remove each batch and drain on new/dry paper towels. Allow them to cool. Cut the potatoes into sticks about 3 to 4 inches long and 1/2 inch thick. They should not be brown at this point! Avocados fries, sweet potato fries, polenta fries -- all make delicious alternative french fries. Drizzle the fries with olive oil and add seasonings, then spread them in a single layer on a large baking sheet. Rinse well and then thoroughly pat them dry with paper towel. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Soak the potato slices in cold water for a minimum of one hour, and up to overnight. There are a few secrets to making perfectly crispy French fries at home. Head to the Cutting Board. There are some products in United States that I try to buy organic all the time, and potatoes are one of them. Ready for a french fry fake out? This will not create the perfect french fry. McDonald’s uses 4 different kinds of oil to make their French Fries: Soybean, hydrogenated soybean, canola and corn. Preparation Peel the sweet potatoes. These French fries come out crispy on the outside and amazingly tender on the inside. Toss them with the remaining oil and spices until coated, then place them on the baking sheet in a single layer. 1. But I say, wait a darn minute. Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. Get Perfect French Fries Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Salt. The Secret to Making Crispy French Fries at Home. McDonald’s uses a variety of non-GMO Russet potatoes, (Ranger Russet, Umatilla Russet, & Russet Burbank) along with Shepody potatoes to make their French Fries. Add potatoes and let fry for a few minutes undisturbed until starting to Brown. Use a candy or frying thermometer to monitor the oil's temperature; thermometers that clip onto the edge of the pot ensure it doesn't slide around. Refined peanut oil is the best oil to use for making french fries. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. Feel free to experiment with the different types of potatoes. Using a French fry cutter makes this much easier. Square off the potato with your knife and slice it into 1/4-inch slabs. Some packaged french fries may be coated in potato starch or flour, so read the label carefully. You can also use canola or safflower oil. It needs to be properly filtered and stored in an airtight container, preferably in the refrigerator or a cool, dark, dry place. Combine ¼ cup grated Parmesan cheese, ½ teaspoon paprika, and ⅛ teaspoon pepper in a small bowl. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. They are a high starch potato and have the least amount of moisture. There are so many faux french fry recipes to love. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. Begin by peeling five pounds of potatoes, then cut them into sticks. Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry … This variety is denser and they have the least amount of moisture in them. Drain excess oil and place on an absorbent paper. Otherwise, they'll either be crispy but undercooked in the middle or just plain greasy and limp. When it comes to the actual cooking, you want to fry the french fries twice. We generally use canola oil, but if you are actually frying french fries… Slice the potato lengthwise into 1/4-inch slices, and cut again into 1/4-inch strips. Place the blade of a sharp knife or vegetable peeler at the top … Remember to turn off the heat under the oil during this time. Oil. How Do Restaurants Make French Fries so Crispy? This step prevents the outside of the french fries from getting too brown before the inside cooks all the way through. Heat some oil (i like olive oil) and a few pats of butter in frying pan. As soon as you cut the fries, you're going to transfer them to this bowl. Submerge cut potatoes in a bowl of cold water and let soak for … Potatoes: Which type of potato is best for french fries? Soaking the sliced potatoes is the fundamental first step of making proper french fries. Add potatoes, and cook until golden, 5 to 6 … However, it can degrade faster than that. When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. When the fries are cut, rinse them under cold water in the bowl until the water turns clear. So, count about 4 medium potatoes per person. To blanch your potatoes, bring a large pot of water to a … Now sprinkle salt and pepper … Not only will you save money, but you know exactly what you are putting into the french fries too. Throw them in a pot or large bowl and cover them with cold water, then let them soak for at least two or three hours. Before moving the storage container, look for any separation in the oil and then give it a sniff test; if it smells off or acrid, don't use it. Bake at 450 degrees F for 15 to 20 minutes. Steps to Making French Fries. However, if you want them light and crispy, that's what you have to do. When the fries are cut, rinse them under cold water in the bowl until the water turns clear. ♦ The second way people try to make fries is by getting fancy and twice cooking the french fries. I will provide detailed instructions on how to make the best Oven Baked French Fries! These contain so much water that they will actually hollow out when you fry them because the water will evaporate. So, if you find organic ones, go for it! (There's oxygen in water, after all.) Drain and dry the potatoes. Carefully slice the potatoes into 1/4- to 1/2-inch-thick fries. After scrubbing the potatoes, you can peel them or leave the skins on for a little extra fiber. The way to achieve this is to cook the fries twice using a particular type of potato and oil. As you cut the potatoes, toss them into a bowl of cold water. Cut each slab into 1/4-inch strips. Baked French fries are so easy to make with only a few potatoes, some oil and one pan! Transfer the fries into a bowl of ice water. Avoid waxy potatoes, a category that includes any with red skin, new potatoes, and fingerling potatoes. Strain the fries and blot them with a clean towel to get rid of excess water. Start with a 5-pound bag of potatoes. Either leave the skins on or peel them (I prefer the peel on). Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. Rinse and drain the canned potatoes. https://www.thekitchn.com/how-to-freeze-your-own-french-fries-235216 Peel and wash them really well. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. https://www.thekitchn.com/how-to-make-baked-sweet-potato-fries-241843 The fries should be about 3 inches long. Place the french fries in … I think people love the fries because of MacDonalds. Place them in a large bowl and cover with cold water. The longer, the better as this process removes the starch which makes for extra crispy fries. 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