Perfectly Fried Fries: Timing For Crispy, Golden Treats

There are a few steps to making the perfect homemade French fries, and it all starts with the right kind of potato. Russet potatoes are recommended for their starchy, non-waxy texture, which will give you the classic crispy-on-the-outside, fluffy-on-the-inside fry. First, cut your potatoes into fries, then soak them in cold water for 10-30 minutes to remove excess starch. Dry them thoroughly, then fry them in oil at 325°F for 5-7 minutes. Take them out and let them cool, then crank the heat up to 375°F and fry them again for 2-6 minutes until golden brown. Blot with a paper towel, season, and serve.

Soak potatoes in water to remove starch

Soaking potatoes in water is an essential step in making french fries, as it removes excess starch and results in crispier fries. The amount of time you should soak your potatoes for depends on how much time you have and the thickness of your fries. If you're pressed for time, a minimum of 15 minutes will do, but if you can, aim for 10 minutes. If you're making thicker-cut fries, it's best not to soak them for more than 24 hours. For super-thin shoestring fries, the ideal soaking time is around 12 hours.

If you're prepping your fries ahead of time, a few hours of soaking can help make them even crispier. However, if you're short on time, you can simply swirl the potatoes around in the cold water to loosen any starchy coating, then rinse them with fresh water and pat them dry.

Some people also recommend soaking potatoes in saltwater or brine before cooking, as it removes excess starch and makes the potatoes crispier. The potatoes can be soaked in saltwater for about 4-6 hours, and then patted dry.

Dry potatoes thoroughly before frying

When making French fries, it is important to dry your potatoes thoroughly before frying. This is a crucial step in achieving the perfect crispy texture. If your potatoes are still wet, they will likely turn out soggy.

Frying potatoes when they are still wet will result in a less-than-ideal texture. The excess water content will cause your fries to become limp and soggy, rather than crispy.

By drying your potatoes, you are removing the excess water, which allows the potatoes to cook at high heat and evaporate the water inside. This creates a fluffy interior and a golden, crispy exterior.

How to Dry Potatoes

There are a few methods you can use to dry your potatoes:

• Use a kitchen towel or paper towels to blot and pat the potatoes until they are completely dry.
• Air-dry your potatoes by letting them rest for a few minutes after draining.
• If you are parboiling your potatoes, ensure they are well-drained and given time to air-dry before frying.

Soaking Potatoes Before Frying

Many recipes recommend soaking your potatoes in water before frying. This process helps to remove excess starch, which can cause your potatoes to stick together. It also improves the texture by allowing the water to steam and escape during cooking.

When soaking potatoes, use room-temperature water and consider adding salt to improve the crispiness of your fries. Aim for a 3% salt solution (around 1.5 teaspoons of salt per cup of water) and soak for about 50 minutes.

Choosing the Right Potatoes for Frying

When it comes to frying, starchy potatoes like Russets are the best option. They contain less water and more starch, resulting in a crispier fry. Waxy potatoes, like red potatoes, have a higher water content and will turn out soggy.

First fry: 5-7 mins at 275-325°F

To make the perfect French fries, it is important to fry them at two different temperatures. The first fry is done at a lower temperature to make the interior soft, and the second fry is done at a higher temperature to crisp the edges.

For the first fry, you should aim for a temperature of between 275°F and 325°F. Fry the potatoes for 5-7 minutes at this temperature until they are softened and slightly darker, but still pale. This first fry is all about cooking the interior of the potato so that it's soft. The potatoes should not take on much colour at this stage. If you've cut your fries to a standard thickness, 5 minutes should be enough to get the interior soft. However, if your fries are thicker or thinner, you may need to adjust the time. You can always check if they're done by taking a fry out of the oil and tasting it to see if it's soft (remember to let it cool a little first so you don't burn yourself).

Once the first fry is done, remove the fries from the oil and let them drain on paper towels for 5 minutes. This will give them time to cool down before the second fry.

Second fry: 2-6 mins at 350-375°F

The second fry is all about achieving that golden brown colour and crunchy exterior. After you've fried your potatoes at a lower temperature, drained them, and increased the oil temperature to 350-375°F, it's time for the second fry. This time, fry the potatoes in smaller batches so they float freely in the oil. This will ensure even cooking and allow you to easily monitor their progress.

Depending on your desired level of crispness and browning, the second fry should take between 2 to 6 minutes. Keep a close eye on the fries, as they can quickly go from golden brown to burnt. It's better to slightly undercook them than to overcook them, as you can always return them to the oil for a few extra seconds if needed.

Once they've reached the perfect level of crispness and colour, remove the fries from the oil and drain them on paper towels. This will help absorb any excess oil and prevent them from becoming soggy. Immediately season with salt, as this will help the salt adhere to the fries. You can also experiment with other seasonings like Old Bay, Cajun seasoning, or garlic powder.

Finally, serve your homemade French fries while they're still hot and crispy. Pair them with your favourite condiments, such as ketchup, mayonnaise, or aioli. Enjoy the fruits of your labour—literally!

Season and serve immediately

Seasoning and serving your homemade fries immediately is the final step in the process of making delicious, crispy French fries. After removing the fries from the deep fryer for the second time, it's important to drain them on paper towels to absorb any excess oil. While they are still hot, season them with salt and any other desired spices or herbs. This ensures that the seasoning sticks to the fries. You can use simple seasonings like chili powder, garlic powder, onion powder, or black pepper, or try something more complex like Old Bay, Sazon Seasoning, or Cajun Seasoning. Finally, serve your homemade French fries while they are still hot and crispy, alongside your favorite condiments such as ketchup, mayonnaise, aioli, nacho cheese sauce, or burger sauce.

• Spread the fries out on a baking sheet to prevent them from getting soggy.
• Reheat any leftover fries in a 375°F oven for about 10 minutes until warm and crisp. If the fries are frozen, you may need to add a few extra minutes.
• Store leftover fries in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.

Frequently asked questions