Frying French Fries: How Long Should You Leave Them In?

French fries are a popular snack and side dish, but achieving the perfect level of crispiness can be tricky. The key to success lies in the preparation and cooking method. Firstly, it is essential to remove excess starch from the potatoes by soaking them in cold water for at least an hour, or even overnight. This process helps achieve that coveted crunch. The potatoes should then be thoroughly dried before frying.

When it comes to frying, a double-fry method is recommended by many. The first fry is done at a lower temperature of around 275-325°F for about 5 minutes, softening the potatoes. After cooling, the second fry is done at a higher temperature of 350-400°F until golden brown and crisp. This double-fry technique ensures the interior is fluffy and the exterior is perfectly crisp.

So, to answer the question, the total frying time for French fries is around 10-11 minutes, split between two frying stages.

The ideal potato type for frying

The ideal potato for frying is one that is starchy and low in moisture. This is because starchy potatoes brown evenly in hot fat, resulting in the golden brown fries that are so desirable. The low moisture content means the oil doesn't have to work too hard to dry out the fries and make them crispy.

Therefore, the best type of potato to use for frying is the Russet potato. Also known as the Idaho potato, this variety is large, with white flesh and brown skin. Russet potatoes are starchy and low in moisture, which makes them perfect for achieving the desired crispy texture. They also contain a high amount of starch, which is ideal for frying.

Other suitable potato varieties for frying include Yukon Gold, Maris Piper, and King Edward. These potatoes have a similar starch content to Russets and will result in crispy fries. However, it is important to note that waxy potatoes such as fingerlings and some varieties of Yukon Gold are not suitable for frying as they will not yield the desired crispy texture.

When preparing potatoes for frying, it is essential to cut them into uniform sizes. This ensures even cooking. The ideal size for French fries is around 1/4-inch thick batons or slices. Soaking the potatoes in water before frying helps to remove excess starch, which can make the potatoes soggy. Additionally, frying the potatoes twice, at two different temperatures, is a recommended technique to ensure a crispy exterior and fluffy interior.

The importance of soaking potatoes

Soaking potatoes is a fundamental step in making proper french fries. The process helps to remove the troublesome starch on the outside of the potatoes, which is key to achieving the perfect crispness. By soaking the potatoes, you are essentially washing away the excess sugars from the surface of the potato, which can cause the fries to brown too much and too quickly, before they have a chance to become crisp.

The length of the soak can vary, but it is recommended to soak the potatoes for at least 30 minutes to ensure the best results. Some recipes suggest soaking for two to three hours, or even overnight for the best results. This longer soaking time helps to draw out even more starch, resulting in deliciously crispy fries.

After soaking, it is important to dry the potatoes thoroughly before frying. This can be done by patting them with paper towels or spreading them out on tea towels to steam dry.

The type of potato used also matters. Starchy or floury potatoes, such as Russet or Idaho potatoes, are ideal for crispy fries with fluffy insides. Waxy potatoes won't achieve the same level of crispness.

By following these steps and properly soaking your potatoes, you will be well on your way to creating the perfect french fries that are soft on the inside and crisp on the outside.

The double-fry method

Step-by-Step Guide to the Double-Fry Method:

• Soaking: Begin by soaking the potato strips in a bowl of water for about 30 minutes. This helps to draw out the starch, ensuring crispier results.
• First Frying: Pat the potatoes dry and add them to a pot of preheated oil at a lower temperature (around 275-325°F). Fry for about 5 minutes, stirring occasionally.
• Cooling: Remove the potatoes from the oil and let them cool completely. This step is important as it prepares the potatoes for the second frying.
• Second Frying: Heat the oil to a higher temperature (around 350-400°F) and add the potatoes for the second time. Fry until they are golden brown and crispy, which should take around 5-6 minutes.
• Seasoning: Remove the potatoes from the oil, blot with a paper towel, and sprinkle with salt or your desired seasoning. Serve while hot and crispy!

Tips for the Double-Fry Method:

• It is important to ensure that the potatoes are thoroughly dried before frying, as excess moisture can cause sputtering and affect the browning of the potatoes.
• The double-fry method can be done in a deep fryer or a large saucepan/heavy-bottomed pot.
• For the best results, use starchy potatoes such as Russet, Maris Piper, or King Edward.
• You can also experiment with different oils and fats for frying, such as vegetable oil, canola oil, beef tallow, or duck fat.
• For extra crispiness, cut the potatoes with a serrated knife, as it creates a rougher surface for the oil to crisp up.

Oil temperature

The oil temperature depends on whether you are frying the potatoes for the first or second time.

First Fry

For the first fry, the oil temperature should be lower, at around 275°F (135°C) to 325°F (162°C). This softens the potato and prepares the surface for the second frying.

Second Fry

For the second fry, the oil temperature should be higher, at around 350°F (175°C) to 400°F (204°C). This will give the potatoes a golden brown colour and make them crunchy on the outside.

Other Tips

• It is important to note that the oil temperature should be allowed to return to the desired temperature before frying each batch of potatoes.
• The potatoes should be fried in batches to avoid overcrowding, which can make the fries less crispy.
• A slotted spoon can be used to transfer the potatoes to a paper towel-lined plate after frying.
• It is also important to ensure there is sufficient headroom in the pot to allow for oil bubbling.

Seasoning

The fun part about making French fries is that you can season them with almost anything you like. The most common seasoning is salt, which is usually added while the fries are hot so that it sticks to the potatoes. You can use table salt, sea salt flakes, or cooking/kosher salt. However, be mindful that larger-grained salts don't stick as well.

If you want to get creative, you can use other seasonings like chili powder, garlic powder, onion powder, black pepper, Old Bay, Sazon seasoning, Cajun seasoning, or rosemary salt. You can also make your own fries seasoning blend or use a store-bought one.

For an extra kick of flavor, you can try frying your potatoes in beef tallow, duck fat, or lard instead of vegetable oil. These fats have incredible flavors and are more suitable for high-heat frying than some other oils.

Frequently asked questions