Deep Frying Fresh-Cut Fries: How Long Does It Take?

There's nothing quite like the enticingly crisp skin and fluffy interior of a freshly deep-fried French fry. The key to achieving this texture lies in the double-frying method, where the first frying is done at a lower temperature to soften the potato, and the second frying at a higher temperature to achieve that golden, crispy exterior. The entire process, from slicing the potatoes to serving the fries, can take anywhere from 30 minutes to over 2 hours, depending on the preparation method and desired level of crispiness.

The double fry method

Step 1: Preparing the Potatoes

Start by peeling your potatoes, leaving the ends with the skin on. Then, cut them into evenly sized sticks, about 1/3-inch thick. Soak the potato sticks in a bowl of cold water for at least 30 minutes to remove excess starch and prevent them from oxidizing.

Step 2: The First Fry

Heat a heavy pot or deep fryer with oil to 325°F (163°C). Remove the potatoes from the water and pat them dry to remove excess moisture. Add the potatoes to the hot oil, making sure there is at least 1 inch of oil above the potatoes. Fry the potatoes until they are a light brown color, which should take about 5 to 7 minutes. Remove the potatoes from the oil and let them drain on a rack.

Step 3: The Second Fry

Increase the heat of the oil to 350°F (175°C to 196°C). Fry the potatoes again in batches until they are golden brown, which should take about 2 to 3 minutes. Remove the potatoes from the oil, shake off any excess, and season with salt and pepper.

Tips for the Best Results:

• Use a stable fat with a high smoke point, such as beef tallow, duck fat, or peanut oil, instead of vegetable oil or canola oil.
• Cut the potatoes to a similar thickness to ensure even cooking.
• Make sure to dry the potatoes thoroughly before frying to avoid sputtering and to help them brown faster.
• Don't overcrowd the pan when frying, as this can affect the temperature of the oil and the consistency of the fries.

How to cut fries

To cut fries, you'll need a few things: a sharp knife, a cutting board, and a few potatoes. Russet potatoes are recommended for their starchy, non-waxy texture, but you can use any type of potato you like.

First, cut one side of the potato to create a flat surface. This will stop the potato from rocking back and forth while you cut it. Place the potato on the cutting board with the flat side down, then carefully cut downward to create slices about 1/4 inch thick. You can peel the potato before cutting if you prefer, but this is optional.

Next, take each slice and cut it lengthwise to create fries. You can cut the fries as thick or thin as you like, but try to keep them all about the same size so they cook evenly.

If you want to get fancy, you can also invest in a vegetable slicer to make curly, waffle, or shoestring fries.

Now, place the cut fries in a bowl of cool water as you work. This will prevent them from browning. Once you're done cutting, rinse the fries in a colander, then place them back in a bowl of cool water to soak for about 10 minutes. Soaking the potatoes will remove excess starch, resulting in crispier fries.

After soaking, drain the potatoes and dry them thoroughly with a kitchen towel. This step is important because moisture can cause sputtering when the potatoes hit the hot oil, and it will also make the fries take longer to brown.

Soaking fries before frying

Soaking your cut potatoes in cold water before frying is an essential step in making french fries. This process helps to remove excess starch from the potatoes, which can cause them to become gummy in the fryer. By soaking the potatoes, you can achieve crispier fries with a fluffy interior. The ideal soaking time is around 30 minutes to an hour, but even a quick soak can make a difference. After soaking, be sure to thoroughly dry the potatoes before adding them to the hot oil, as water and oil do not mix.

Benefits of Soaking

• Removes excess starch: Soaking draws out the starch from the potatoes, resulting in crispier fries.
• Reduces browning: By removing starch and sugars, soaking prevents premature browning, ensuring your fries are golden and not burnt.
• Improves texture: Soaking helps create the perfect fry—crispy on the outside, fluffy on the inside.
• Enhances flavour: Removing excess starch and sugars improves the flavour of the potato.

Tips for Soaking

• Use cold water: Fill a bowl with cold water and fully immerse the potatoes.
• Soak for 30 minutes to an hour: This is the ideal range, but even a quick soak can be beneficial.
• Dry thoroughly: Before frying, ensure the potatoes are completely dry to avoid splashing or greasy fries.

By taking the time to soak your potatoes before frying, you'll be rewarded with delicious, crispy french fries that are sure to impress!

Oil temperature

The optimal oil temperature for deep-frying fresh-cut fries is crucial to achieving the perfect texture and colour. Here is a detailed guide on the ideal oil temperature for each stage of the frying process:

First Fry at Lower Temperature:

For the initial frying stage, the oil temperature should be set between 275°F and 300°F (135°C to 149°C). This lower temperature range is important as it cooks the interior of the potato to a soft texture without browning the exterior. The potatoes should be fried for about 4 to 5 minutes at this temperature.

Second Fry at Higher Temperature:

After the first fry, increase the oil temperature to 375°F to 400°F (190°C to 204°C). This higher temperature is crucial for achieving the desired golden brown colour and crispy texture. The second fry should take between 2 to 6 minutes, depending on your preference for crispiness.

• It is important to use an oil with a high smoke point, such as peanut, canola, vegetable, or sunflower oil. Oils with lower smoke points, like extra virgin olive or avocado oil, may burn before the fries are done.
• A deep fry thermometer is useful for monitoring the oil temperature if your deep fryer doesn't have a built-in temperature gauge.
• The double fry method is essential for the perfect homemade French fries. The first fry at a lower temperature cooks the interior, while the second fry at a higher temperature crisps the exterior.
• Ensure your fries are thoroughly dried before placing them in the hot oil to avoid splattering and uneven cooking.
• For sweet potato fries, use thicker slices and sprinkle with sea salt and garlic powder after frying.

Potato type

The type of potato you use is important when making French fries. The best potatoes for fries are starchy, floury potatoes as they will give you the desired texture of a fluffy interior and a crisp exterior. Waxy potatoes won't be as crispy.

The recommended potato type for French fries is the Russet potato, also known as the Idaho potato. This is a starchy, floury potato that will give you the desired texture. Other recommended potato types include:

• Kennebec
• Sebago (Australia)
• Maris Piper (UK)
• King Edward (UK)

If you are unsure about the type of potato you have, you can google its name followed by "starchy potato" to find out if it is suitable for making French fries.

Peeling the Potato

Whether or not you peel the skin off the potatoes is a matter of personal preference and will not affect the outcome of the recipe. If you leave the skin on, make sure to scrub the surface of the potatoes well. If you peel the skin off, use a vegetable peeler.

Frequently asked questions