Frying Fries: Getting Crispy Results In Your Fryer

French fries are a popular side dish, but they can be tricky to get right. The traditional method of frying them twice in oil can be messy and time-consuming, and the fries often lose their crispness before they even reach the table. Air fryers offer a healthier, faster, and less greasy alternative, but getting the right level of crispness and avoiding sogginess can be a challenge. So, how can you cook fries in a fryer to achieve the perfect texture and taste?

Characteristics and Values Table for Cooking Fries in a Fryer

Soaking and rinsing potatoes

The process of soaking also helps to prevent the potatoes from oxidizing and turning brown. This is further enhanced by adding a little acid, like vinegar, to the soaking water. The ideal soaking time is between 30 minutes and 24 hours, depending on the recipe and the level of starch removal desired. It is important to note that the longer the potatoes are soaked, the crispier they will become when fried.

After cutting the potatoes into fries, place them in a bowl of cool water to prevent browning. Use a colander to rinse the potato sticks for a minute, then soak them in a bowl of cool water for 10 minutes. Drain and rinse again, then dry the potatoes thoroughly with a kitchen or paper towel. It is crucial to remove as much water as possible before frying, as excess moisture can cause sputtering and affect the browning of the fries.

Some recipes, like McDonald's famous fries, skip the soaking step and instead parboil the potatoes in a solution of salt, vinegar, and water to remove excess starch. This is followed by drying and a brief high-heat fry before freezing, and then a final fry.

The double fry method

Firstly, cut the potatoes into fries of a similar thickness and size so that they cook evenly. As you cut, place the fries in a bowl of cool water to prevent them from browning. Then, using a colander, rinse the potato sticks for a minute, and place them back in a bowl of cool water to soak for 10 minutes. Drain and rinse the fries again, and dry them thoroughly with a kitchen towel.

Next, heat a few inches of your chosen frying fat in a saucepan or deep fryer to 325°F (162.8°C). Add half of the potatoes and fry for 5 minutes, stirring occasionally. Remove the fries and place them on a paper towel-lined plate to drain and cool for about an hour. The fries should have taken on very little colour, if any, and the potato should be soft.

Increase the heat of the oil to 375°F (190.6°C). Add the fries back into the fryer and cook for another 3 minutes, stirring frequently, until they are golden brown and crunchy. Remove the fries from the oil and blot with a paper towel. Sprinkle with salt and pepper, and serve.

Oil and temperature

The choice of oil and the temperature at which you fry your potatoes can make or break your French fries. The conventional way of making French fries is to first soak the raw fries in water and then double fry them. The purpose of the first fry is to cook the interior of the potato so that it’s soft. The potatoes should not take on any colour during this fry. If you’ve cut your fries to a similar thickness, 5 minutes should be enough to get the interior soft. Once you’re done with the first fry, remove the fries and let them drain on a paper towel for 5 minutes.

Now, increase the heat of the oil to 375°F. The second fry is meant to give the fries a golden-brown colour and make them crunchy on the outside. Depending on the thickness of your fries, 3 to 5 minutes should be enough for the second fry. You can always check for doneness by taking a fry out of the oil and tasting it to see if it’s soft and crunchy.

The type of oil you use is also important. While soybean oil or other vegetable oils can be used, beef tallow or duck fat are considered to be more stable fats that tolerate high-heat frying with the least amount of oxidation.

Crisping and browning

To crisp and brown your fries, you will need to increase the temperature of the oil to 375°F. Then, place the fries back into the fryer for around 3 minutes, stirring frequently. You can tell if they are done by tasting one—it should be tender on the inside and crisp on the outside.

If you are using an air fryer, it is essential to spread the potatoes in a single layer in the basket, leaving a little space between each fry. This allows the hot air to come into contact with all sides of the fries, which is what makes them golden brown and crisp. When all the fries are crispy, toss them all into the air fryer together for 1 to 2 minutes to warm up and crisp up the earlier batches.

Removing as much water as possible from the potatoes before frying is also key to achieving the perfect crisp. One way to do this is to soak the raw fries in water before frying them. This method is taught in cookery schools and is used in many restaurants and pubs. However, it is important to note that this method can make the fries lose their crispiness very quickly.

Another way to remove moisture is to place the fries in a bowl of cool water as you cut them, then use a colander to rinse them for a minute, and finally, soak them in a bowl of cool water for 10 minutes. After this, drain and rinse the fries again, then dry them thoroughly with a kitchen towel.

Serving and storing

When serving your fries, it is recommended to sprinkle them with salt and pepper. You can also add other spices, such as basil and cayenne pepper, or Old Bay seasoning. If you are serving fries cooked in an air fryer, once you have cooked them in batches, put them all back into the air fryer basket and cook for 1-2 minutes to warm them up and make them crispy.

When storing your fries, it is best to avoid reheating them in the microwave as this can make them soggy. Instead, opt for reheating in the oven, air fryer, or on the stove. You can also freeze your fries for a quick second fry at a moment's notice. Store your seasoned fries in an airtight container for up to five days.

Frequently asked questions