The Perfect Fry: Timing French Fries In Your Deep Fryer

French fries are a beloved snack and side dish, but achieving the perfect level of crispiness can be tricky. The secret to crispy French fries is to fry them twice, at two different temperatures. The first fry should be at a lower temperature to soften the potato, and the second fry at a higher temperature to crisp up the edges. The potatoes should also be soaked in water before frying to remove excess starch, which can make the fries soggy. The length of time needed to fry French fries will depend on the thickness of the fries and the desired level of crispiness, but generally, the first fry should be for around 5 minutes, and the second fry for 2-6 minutes.

Characteristics of French Fries in a Deep Fryer

Soak potatoes in water to remove excess starch

Soaking potatoes in water is an essential step in making crispy French fries. Potatoes are mostly water, but carbohydrates, primarily starch, form the second-largest portion of a potato. When you cut a potato, you can feel a slimy texture from the starch, and that's what you want to remove. You don't need to remove all of it, but you should remove enough so that it's no longer visible in the water.

Rinsing and soaking potatoes in water help to remove excess starch and prevent oxidation. This process is called leaching, and it gives you the best results possible for crispier fries. After cutting the potatoes, place them in a colander and rinse them for one minute to remove any excess starch. Then, put them in a large bowl of cold water for about 10 minutes to soak. The water will turn starchy due to the excess starch, which can be saved and used as a thickener for soups.

Chilling the water or adding ice helps the cells seal up, resulting in crispier fries when blanched. Warm or room-temperature water is more effective for leaching out the starch. Alternatively, you can blanch or boil the potatoes in water to remove excess starch. Many operators or manufacturers cut the potatoes, rinse them in water, and then transfer them to plastic buckets with water, leaving them for a few hours. During this time, the excess surface starch settles at the bottom of the bucket.

You can also use a sugar solution to soak the potatoes before frying, which prevents them from absorbing too much grease and makes them crunchier.

Pat potatoes dry before frying

The potatoes you use for frying should be dry before they go into the oil. This is because too much water content can make the potatoes soggy and limp, rather than crispy.

If you have parboiled your potatoes, drain them well and let them air dry before frying. If you're using a kitchen cloth or paper towel to dry them, make sure to pat them thoroughly. You can also leave them to air-dry for about 10 minutes.

If you're frying potatoes, it's best to use a starchy variety like Russet or white potatoes. These cook at high heat and quickly, so the water evaporates and steams the inside of the potatoes as the surface starches form a crust. Waxy potatoes, like red potatoes and fingerlings, contain a lot of water and not much starch, so they will turn out soggy.

Before frying, it's also important to soak your potatoes in water to remove excess starch. This can be done for 30 minutes or up to overnight. Soaking the potatoes in a sugar solution or salt water can also help to improve their texture.

Use a stable fat like beef tallow that can tolerate high heat

When making French fries, it's important to use a cooking fat with a high smoke point to avoid greasy results. Beef tallow is a great option as it can withstand high heat and produces fries that are crisp on the outside and fluffy on the inside.

The Benefits of Using Beef Tallow

Beef tallow is rendered beef fat, and it has a high smoke point of about 400°F (204°C), making it ideal for deep frying. It's a stable fat that won't break down easily under high heat, resulting in less greasy fries. Additionally, beef tallow has a unique flavour that enhances the taste of the fries.

Preparing the Potatoes

To make the perfect French fries, start by peeling and cutting your potatoes into thin, even slices. Russet potatoes are a popular choice due to their starchy texture, which yields a fluffy interior and crisp exterior. Soaking the cut potatoes in cold water for about an hour can help remove excess starch, leading to crispier fries. After soaking, be sure to dry the potatoes thoroughly before frying.

Frying the Potatoes

When frying, use enough beef tallow to completely submerge the potatoes. Heat the tallow in a deep pot or a heavy-bottomed saucepan to between 325°F and 375°F (163°C and 191°C). You can use a deep-fry thermometer to monitor the temperature.

Fry the potatoes in small batches to avoid overcrowding the pan, which can lead to soggy fries. The cooking time will depend on your preferred level of crispness and the thickness of your fries, but it typically ranges from 5 to 10 minutes. For softer fries, aim for the shorter end of the range, and for crunchier fries, go for the longer end.

Double-Frying for Extra Crispness

For the ultimate crispness, consider using the double-frying method. First, fry the potatoes at a lower temperature (around 325°F/163°C) until the interior is soft. Then, increase the temperature to 375°F (191°C) and fry the potatoes again until they turn golden brown. This method ensures a fluffy interior and a perfectly crisp exterior.

Seasoning and Serving

After frying, remove the French fries from the oil and drain them on paper towels to absorb any excess fat. Season the fries while they are still hot so that the salt sticks to the potatoes. You can use sea salt or experiment with other seasonings like chili powder, garlic powder, onion powder, or black pepper. Serve your homemade beef tallow French fries hot and crispy, and enjoy!

Double fry method: first fry at a lower temperature, second fry at a higher temperature

The double fry method is the best way to achieve crispy french fries with fluffy interiors. This method involves frying the potatoes at two different temperatures.

First, cut the potatoes into the desired shape and size. For french fries, a thickness of slightly over 1/4" is recommended, but you can cut them thicker or thinner according to your preference. After cutting, rinse the potatoes in cold water for a minute to remove any excess starch, and then place them in a bowl of cold water for about 10-15 minutes to soak. This soaking step is crucial for removing additional starch and ensuring crispier fries.

For the first fry, heat your choice of frying fat (such as beef tallow, duck fat, or vegetable oil) in a saucepan or deep fryer to a temperature of around 325°F (163°C). Add the cut potatoes in batches, making sure not to overcrowd the pan, and fry for about 5 minutes. The purpose of this first fry is to cook the interior of the potato, making it soft like a baked potato. The potatoes should not take on any color at this stage.

Remove the potatoes from the oil and drain them on paper towels for about 5 minutes. While the potatoes rest, increase the oil temperature to 375°F (190°C). For the second fry, return the potatoes to the fryer and cook for an additional 2-4 minutes, or until they reach the desired level of brownness and crispness. This second fry is where you'll get that golden color and crunchy texture on the outside.

Once they are done to your liking, remove the french fries from the oil and drain them on paper towels. Season immediately while they are still hot so that the salt sticks to the potatoes. You can use sea salt or get creative with seasonings like chili powder, garlic powder, onion powder, or black pepper.

And that's it! You now have perfectly crispy and fluffy french fries to enjoy. Serve them while they're still hot and crispy, and don't forget your favorite condiments!

Use oils with a high smoke point, like peanut oil, canola oil, or vegetable oil

When making French fries, it is important to use an oil with a high smoke point to prevent the oil from burning and adding an unsavory flavor to the fries. Oils with high smoke points include peanut oil, canola oil, and vegetable oil.

Peanut oil is a popular choice for deep frying due to its high smoke point of 450°F (230°C) and its neutral flavor. Refined peanut oil has a higher smoke point than unrefined peanut oil, which can hardly be used for cooking before it starts to smoke and burn. Peanut oil is also easy to find and affordable, making it a convenient option for those looking to fry French fries at home.

Canola oil is another option for deep frying French fries. It has a smoke point of 400°F and a neutral flavor, making it suitable for high-heat cooking. Canola oil is also widely available and affordable, making it a good alternative to peanut oil.

Vegetable oil is a blend of oils from different plants, such as soybeans, canola seeds, and sunflower seeds. It has a smoke point of 400-450°F, making it suitable for deep frying. Vegetable oil is inexpensive and widely available, making it a popular choice for frying French fries.

While other oils such as avocado oil and olive oil have higher smoke points, they may be more expensive or have stronger flavors that can affect the taste of the French fries. It is important to choose an oil with a high enough smoke point to prevent burning and to consider the cost and availability of the oil when making French fries at home.

Frequently asked questions