Making French Fries: Deep Fryer Alternatives

French fries are a beloved side dish and snack, but they can be tricky to get right at home without a deep fryer. The key to crispy homemade French fries is removing the starch and moisture from the potatoes. Soaking the potatoes in cold water for at least an hour, or even overnight, helps to remove excess starch and prevents the fries from sticking together during frying. Russet potatoes are ideal as they are dense and have less moisture content.

When it comes to frying, the potatoes should be cooked twice: first at a lower temperature to cook the inside, and then again at a higher temperature to crisp up the outside. This can be done in a single process by starting with cold oil and gradually increasing the temperature, or by frying in batches at different temperatures. Frying at 300-325°F for 5-6 minutes, followed by 350-400°F for 5 minutes should do the trick. It is important to note that oil temperature drops when food is added, so a starting temperature of 375°F is recommended.

For those without a deep fryer, a heavy-bottomed saucepan or cast-iron skillet can be used, ensuring there is enough oil to fully submerge the potatoes. Peanut oil, canola oil, avocado oil, vegetable oil, and sunflower oil are all suitable choices due to their high smoke points.

Homemade French fries can be frozen and reheated for a quick and easy snack or side dish. Simply cool the fries completely and freeze them in a single layer on a baking sheet before transferring to a freezer bag. When ready to serve, reheat by frying again or baking in the oven at 425°F for about 35 minutes.

Soak the potatoes in water to remove starch

Soaking potatoes in water is a crucial step in the process of making french fries, as it helps remove excess starch from the surface of the potato strips. This step is essential for achieving the desired crispiness of the fries. Here's a detailed guide on why and how to soak potatoes in water to remove starch when making french fries:

The primary purpose of soaking potatoes in water is to remove the excess starch that is present on the surface of the potato strips. Potato starch is sticky and can cause the fries to clump together during frying, resulting in uneven cooking and a less crispy texture. By soaking the potatoes in water, the starch is dissolved and washed away, ensuring that the fries remain separate and cook evenly.

Additionally, soaking potatoes in water helps prevent premature browning of the potatoes due to exposure to air. The water creates a barrier that slows down the oxidation process, keeping the potatoes looking fresh and appetizing.

The recommended soaking time for potatoes intended for french fries varies depending on the source. Some recipes suggest soaking for about 30 minutes, while others recommend a longer soak of a few hours or even overnight. The longer soak times are often preferred by chefs and restaurants to ensure maximum starch removal and crispiness. However, even a quick soak of 10-15 minutes can make a noticeable difference in the texture of the final fries.

Steps for Soaking Potatoes in Water:

• Cut the potatoes into evenly sized strips, preferably a little over 1/4-inch thick. Consistency in size is important to ensure even cooking.
• Place the potato strips in a colander and rinse them under running water for about a minute. This initial rinse helps remove any dirt or residue and starts the process of starch removal.
• Transfer the potato strips to a large bowl or container filled with cold water. Ensure that the water completely covers the potatoes.
• Let the potatoes soak for the desired amount of time, as mentioned above. During this time, the water will become cloudy as the starch is released from the potatoes.
• After soaking, drain the potatoes and rinse them again to remove any remaining starch.
• Use a kitchen towel or paper towels to blot the potatoes dry. It is important to remove as much excess moisture as possible before frying, as water can cause sputtering and increase the time it takes for the potatoes to brown.

Tips for Optimal Results:

• Use room temperature or warm water for soaking, as it is more effective at leaching out starch than ice water.
• Change the water at least once during the soaking process to ensure that the removed starch doesn't redeposit onto the potatoes.
• If time allows, consider soaking the potatoes in the refrigerator. Chilled potatoes tend to produce crispier fries.
• Avoid adding salt to the soaking water, as it can contribute to the breakdown of the frying oil.

By following these steps and allowing sufficient time for soaking, you will be well on your way to creating delicious, crispy french fries without the need for a deep fryer!

Pat the potatoes dry

After you've soaked your potato slices in water, it's time to pat them dry. Use paper towels or a clean dishcloth and pat them as dry as you possibly can. This is an important step in the process of making homemade French fries as it helps to remove excess moisture from the potatoes. This will ensure that your fries turn out crispy rather than soggy.

If you're using the double-frying method, you'll pat the potatoes dry before the first fry. If you're frying them just once, make sure they are thoroughly dried before you start cooking.

Use the right type of potato

The type of potato you use is crucial to achieving the perfect French fry. The best homemade French fries are made with starchy potatoes, not waxy ones. This means that russet potatoes are your best bet. They are dense and don't contain as much water, allowing them to get extra crispy.

On the other hand, waxy potatoes like red potatoes, fingerling, and new potatoes are high in moisture and will become hollow when fried as the water evaporates out. So, if you want that fluffy interior and crisp exterior, go for the russets.

If you're feeling adventurous, you can also try using Yukon Gold potatoes, which are a bit "waxy" but still work well for French fries.

Peeling the Potatoes

Whether or not to peel the potatoes is entirely up to you. Leaving the skin on can add texture and appearance to your fries. If you do choose to leave the skin on, make sure to scrub the potatoes well. It's also a good idea to peel back a tiny bit of skin to check that the potatoes are not green underneath, as this could indicate the presence of solanine, a type of toxin.

Slicing the Potatoes

For the perfect French fry shape, start by cutting one side of the potato to create a flat surface. Then, place that side down on a cutting board to stabilize it. Carefully cut downward to create slices about 1/4" thick or slightly thicker.

Then, take each slice and cut it into long sticks, creating your French fries. Try to cut the fries to be about the same size so they cook evenly. You can also use a French fry cutter to make this process easier.

Soaking the Potatoes

Once your potatoes are cut, it's time to soak them. Soaking helps to remove excess starch, which can make your fries soggy. Place the potato sticks in a colander and rinse them for a minute, then put them in a bowl of cold water to soak for at least 10 minutes, or even overnight if you want extra crispy fries.

After soaking, drain and rinse the potatoes again, then dry them thoroughly with a kitchen towel or paper towels. This step is important because excess moisture can cause splattering when you start frying.

Use the right oil

The type of oil you use for frying your French fries is crucial to achieving the perfect texture and taste. Here are some tips and recommendations for choosing the right oil:

Choose an Oil with a High Smoke Point:

• When deep-frying, always select an oil with a high smoke point, which is the temperature at which the oil starts to smoke and break down. Oils with a lower smoke point may not withstand the high temperatures needed for frying and can impart an unpleasant flavour to your food.
• Examples of oils with high smoke points include peanut oil, canola oil, avocado oil, vegetable oil, and sunflower oil. These oils are suitable for deep-frying and will help you achieve crispy results.

Consider the Flavour:

• Different oils can impart unique flavours to your French fries. For example, peanut oil is a classic choice for French fries as it adds a delicious flavour. If you want a more neutral flavour, opt for oils like canola oil, avocado oil, or vegetable oil.
• For an extra boost of flavour, you can even use beef fat (tallow) for frying your French fries. This will give them a rich and savoury taste.

Oil Quantity:

The amount of oil you need depends on the size of your pot or pan. Ensure you have enough oil to fully submerge the potatoes for even cooking. A larger pot or pan will require more oil, while a tall and narrow pot may need multiple batches to fry all your potatoes.

Oil Temperature:

• Maintaining the right oil temperature is critical for successful French fry cooking. Use a deep-frying thermometer to monitor the temperature and make adjustments as needed.
• Start with a temperature of around 375°F (190°C). When you add the potatoes to the oil, the temperature will drop, so starting at this higher temperature ensures your oil remains within the ideal deep-frying range.
• Avoid overcrowding the pot or pan, as this can cause the temperature to drop further. Fry your potatoes in batches if necessary.

Oil Safety:

• Always exercise caution when working with hot oil to prevent accidents and fires. Choose an oil with a smoke point of at least 400°F (204°C) for safety.
• Oil temperature control is essential, as oil that is too hot can catch fire and explode. Maintain the recommended temperature range for the oil you are using.

Reusing Oil:

If you plan to reuse your frying oil, strain it to remove any crumbs or sediment after each use. Store the oil in a cool, dry place until the next use.

Season the fries

Seasoning your fries is the final step in the frying process and is key to ensuring your fries are as flavoursome as possible.

The first step is to remove the fries from the oil and place them on a paper towel to absorb any excess oil. This is important as it ensures the fries are crispy and not greasy.

Next, season the fries with salt and pepper, or any other desired seasonings, and serve immediately. The options for seasoning are endless, but some suggestions include:

• Sea salt
• Chili powder
• Garlic powder
• Onion powder
• Black pepper
• Old Bay
• Sazon Seasoning
• Cajun Seasoning

Sprinkle your chosen seasoning liberally over the fries while they are still hot, so the salt sticks to the potatoes.

If you want to get creative, you can also make a batter for your fries. Simply sift flour, garlic salt, onion salt, paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter. Dip your fries into the batter before frying them.

Frequently asked questions