Making Fried Potatoes: Deep Fryer Method Explored

There are few things more comforting than a plate of crispy, golden fried potatoes. Whether they're thin and crunchy or fluffy on the inside, potatoes are a versatile treat. But can you make fried potatoes in a deep fryer? The answer is yes, and here's how. First, you'll need to prepare your potatoes by slicing them into wedges, slabs, or thin slices, depending on your preference. Then, you'll need to heat up your deep fryer to around 350–375 °F. Place the potatoes in the hot oil and fry them for a few minutes until they turn a gorgeous golden brown. Take them out and drain the excess oil on a paper towel or wire rack. Sprinkle on some salt and your favorite seasonings, and serve them with your choice of sauce.

Potato wedges

Ingredients

• 500g of potatoes (Russet/Yukon/Maris Piper)
• 1 teaspoon of red chilli powder or 3/4 teaspoon of paprika
• 3/4 to 1 teaspoon of dried basil
• 1/2 to 1 teaspoon of thyme
• 1/2 to 1 teaspoon of oregano
• 3/4 teaspoon of salt
• 1 teaspoon of garlic powder or 1 tablespoon of garlic paste
• 1 teaspoon of onion powder
• 1/4 to 1/2 teaspoon of crushed black pepper
• 2 tablespoons of oil for baking or water for deep frying
• 2 tablespoons of flour (optional)
• Oil for deep frying

Method

• Wash the potatoes well and scrub them with a brush to remove any dirt.
• Cut each potato in half lengthwise, and then cut each half into 3 or 4 wedges, depending on the size of the potato.
• Place the wedges into a bowl of cold water for 30 minutes. This helps to remove the excess starch.
• Meanwhile, prepare the seasoning. Add all the herbs, garlic powder, onion powder, red chilli powder and flour (if using) to a small mixing bowl. Mix well and taste test. Add more salt if needed.
• Drain the wedges and dry them thoroughly with a kitchen towel.
• Preheat the deep fryer or oil to 320°F.
• Fry the wedges in batches for 10 minutes. Drain them on a wire rack over a sheet tray.
• Turn the fryer up to 375°F and fry the wedges again for 2-3 minutes until crispy and golden brown.
• Drain the wedges on a wire rack and season with salt to taste.

Tips

• You can use a Dutch oven with 4 inches of oil instead of a deep fryer.
• Make sure there is enough oil to completely cover the wedges.
• Use a thermometer to control the temperature of the oil.
• You can season the wedges with dried ranch seasoning, or a mixture of salt, pepper, thyme, Italian seasoning and garlic powder.
• Red potatoes are a good variety to use, but other types of potatoes can also be used.
• You can store leftovers in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.

Crispy potatoes

Deep-fried potatoes are a delicious treat, offering a crispy exterior that gives way to a fluffy, tender centre. They are versatile and can be served as a snack, side dish, or indulgent treat. The key to achieving that sought-after crispiness is to ensure the potatoes are cooked through, with a golden exterior, but not burnt or soggy. This guide will take you through the steps to achieve crispy potatoes, from preparation to cooking, with some helpful tips along the way.

Ingredients and Equipment

For crispy potatoes, you will need the following ingredients:

• Potatoes (russet, red, or Yukon gold potatoes are recommended)
• Oil for frying (peanut, vegetable, canola, or corn oil are good options)
• Seasonings of your choice (salt and pepper are standard, but you can also experiment with spices like cayenne, garlic powder, or dried herbs)
• Optional: buttermilk, flour, and additional seasonings for a more complex flavour profile

In terms of equipment, you will need:

• A deep fryer or a large pot for frying
• A thermometer (a candy thermometer is ideal)
• Kitchen towels
• A wire rack and sheet tray (optional but recommended)
• A slotted spoon or fry basket

Preparation

Before frying, you must prepare the potatoes. First, cut the potatoes into your desired shape: slices, wedges, or quarters. Aim for uniformity in size to ensure even cooking. If you are cutting the potatoes into wedges or slices, place them in cold water until you are ready to fry. This helps to remove excess starch, preventing sogginess.

For an extra crispy and flavourful potato, you can also try a double-frying method. First, pre-boil the potatoes until they are slightly cooked but still firm. Then, follow the frying instructions below.

Frying

Now, it's time to fry! Preheat your deep fryer or oil to the desired temperature. For crispy potatoes, you want the oil to be hot, typically between 350-375°F (190°C). You can test the temperature by dropping a small piece of potato into the oil; if it's hot enough, it will sizzle.

Once the oil is ready, carefully place the potatoes into the fryer in batches. Do not overcrowd the fryer, as this can cause the potatoes to become soggy. Fry the potatoes for approximately 10 minutes, or until they are a deep golden brown. Remove them from the oil with a slotted spoon or fry basket and place them on a kitchen towel or wire rack to drain the excess oil.

Seasoning and Serving

While the potatoes are still hot, season them generously with your chosen seasonings. Toss the potatoes to ensure an even coating of seasoning. Serve immediately, perhaps with a dipping sauce like ranch dressing or your favourite sauce.

Tips for Success

• Use enough oil: Ensure the oil is at least 1/4-inch deep in the pan. This will help prevent sogginess.
• Cut potatoes into appropriate sizes: The potatoes should be cut into sizes that will fit into your deep fryer without stacking.
• Soak potatoes before frying: As mentioned, soaking the potatoes in cold water or salted water before frying can help remove excess starch and prevent sogginess.
• Double frying: For an extra crispy exterior and creamy interior, consider the double-frying method, where you fry the potatoes at a lower temperature first, then again at a higher temperature.

Enjoy your crispy potatoes!

Oil temperature

The oil temperature is a crucial factor in achieving the perfect fried potatoes. The ideal temperature range for frying potatoes depends on whether you are frying them once or twice.

If you are frying them only once, a temperature of around 350°F (175-180°C) is recommended. At this temperature, the potatoes will fry to a deep golden colour and attain a tender texture in about 15 minutes.

However, for optimal results, it is generally recommended to fry potatoes twice. The first frying is done at a lower temperature of around 325°F (135-160°C) for about 5 minutes. This step cooks the interior of the potato, making it soft like a baked potato. The potatoes should not take on any colour during this stage.

After the first fry, the potatoes are cooled and then fried a second time at a higher temperature of about 375°F (190°C) until they are golden brown and crunchy. This second frying step is what gives the potatoes their signature crispiness.

It is important to note that the frying temperature can be adjusted slightly based on the thickness of the potato slices. For example, thinner shoestring fries may cook in less than a minute during the first frying stage, while larger cuts may take up to 6 minutes.

Additionally, the type of oil used can also impact the frying temperature. Neutral oils with high smoke points, such as canola or peanut oil, are recommended for deep frying potatoes.

Potato preparation

The first step in making fried potatoes is to select the right type of potatoes. For deep frying, it is best to use potatoes with a low moisture content and high starch content, such as Russet or Yukon Gold potatoes. These varieties will result in crispy and fluffy potatoes.

Once you have selected the potatoes, it is important to clean them thoroughly. Use a brush to scrub the potatoes under running water to remove any dirt or impurities. After scrubbing, rinse the potatoes and then pat them dry with a clean cloth or paper towel.

Now it's time to cut the potatoes. You can cut them into slabs, wedges, slices, or quarters, depending on your preferred shape and size. If you want evenly cooked potatoes, it is important to cut them into similar-sized pieces. A mandolin or a sharp knife can be used for slicing.

At this stage, you have the option to pre-cook the potatoes by boiling or baking them. This step is not necessary, but it can help reduce the frying time and ensure even cooking. If you choose to pre-boil the potatoes, follow the same procedure as cooking potatoes for mashed potatoes. Boil them until they are slightly cooked but still firm. You can also bake the potatoes in the oven at 180°C/350°F for about an hour, followed by cooling them in the refrigerator for at least four hours or overnight.

After cutting or pre-cooking the potatoes, you can soak them in a seasoned liquid or a sugar solution. Soaking the potatoes can add flavour and help prevent them from absorbing too much grease during frying, resulting in a crispier texture. If you are using a seasoned liquid, such as buttermilk with spices, soak the potatoes for about an hour. For a sugar solution, mix warm water with sugar and soak the potatoes for 15 minutes.

Once the potatoes are prepared, you can proceed to the dredging step, followed by frying.

Seasoning

Variety is the Spice of Life:

The beauty of seasoning is that you can get creative and experiment with different flavors. The most basic seasoning for fried potatoes is salt and pepper, but you can take it up a notch by adding other spices and herbs. For example, you could try a spice mix of salt, black pepper, white pepper, onion powder, garlic powder, cayenne pepper, and dried oregano. This particular mix will give your potatoes a nice kick and depth of flavor. Don't be afraid to mix and match spices to find your perfect blend.

Layering Flavors:

Don't Overdo It:

While it's tempting to go heavy on the seasoning, especially when you want that extra kick, it's important to exercise restraint. Too much seasoning can overpower the natural flavor of the potatoes and make them unpleasantly salty or spicy. Start with a light hand and taste as you go, adding more seasoning if needed. Remember, you can always add more, but it's hard to salvage overseasoned potatoes.

Timing is Everything:

The timing of when you season your potatoes is crucial. For a simple preparation, season the potatoes with salt and pepper before placing them in the hot oil. This allows the spices to cook onto the surface of the potatoes, enhancing their flavor. If you're using a more complex spice blend, you might want to season the potatoes in stages. For example, you could sprinkle some of the spice mix on the potatoes after boiling and cooling, then again after dredging in flour, and finally, a light sprinkle after frying. This method ensures the seasoning is well-distributed and adheres to the potatoes.

The Final Touch:

Once your potatoes are cooked to a gorgeous golden brown, remove them from the oil and drain them on paper towels. At this point, you can add a final sprinkle of your chosen seasoning blend. This adds an extra layer of flavor and ensures that each bite is packed with taste. Don't forget to serve your fried potatoes with a dipping sauce on the side, such as ranch dressing, ketchup, or honey mustard.

So, the key to successful seasoning when making fried potatoes in a deep fryer is to be creative, layer your flavors, mind your quantities, pay attention to timing, and always remember that final touch of seasoning before serving. Happy frying!

Frequently asked questions