Making French Fries: Deep Fryer Time And Tricks

French fries are a popular side dish, but the best way to enjoy them is to make them at home. The process is simple: cut and soak the potatoes, fry them at a lower temperature, and then fry them again at a higher temperature. The first frying softens the potato and prepares the surface for the second frying, which makes the fries crispy. The entire process takes about 10-20 minutes, depending on the thickness of the fries and the desired level of crispiness.

Soak potatoes in water for 30 minutes to several hours to remove starch

Soaking potatoes in water is an important step in the process of making French fries. It helps to remove excess starch, which can interfere with the cooking process and make the potatoes sticky. The type of starch that is removed during soaking is called amylose, and it is responsible for the gluey texture of mashed potatoes. By removing this starch through soaking, you can achieve crispier French fries that are not sticky.

The potatoes should be cut into slices or strips before soaking, as this exposes more of the starch and allows it to be washed away. It is recommended to soak the potatoes in cold water for about 30 minutes to several hours. The longer soaking time ensures that most of the starch is removed, resulting in potatoes that are less likely to stick together during cooking.

After soaking, it is important to thoroughly pat the potatoes dry before adding them to the hot oil for frying. This step helps to remove any excess moisture, which can cause sputtering and affect the browning of the potatoes.

In addition to improving the texture of the French fries, soaking potatoes in water can also reduce the formation of acrylamide. Acrylamide is a potentially carcinogenic compound that forms when food is cooked at high temperatures. Soaking potatoes in water for 15 to 30 minutes has been found to reduce the levels of acrylamide during cooking.

By following the steps of slicing, soaking, drying, and frying, you can achieve delicious, crispy French fries with a fluffy interior. The soaking process is a key step that should not be skipped, as it improves the texture and reduces the presence of unwanted compounds in the final product.

Pat potatoes dry before frying

Drying your potatoes before frying is an essential step in achieving the perfect crispy texture. By removing excess moisture, you can avoid soggy results and ensure your fries cook evenly. Here are some tips to help you master this step and elevate your French fry game to a whole new level:

Use Paper Towels or a Kitchen Cloth

The most common method for drying potatoes is to use paper towels or a clean kitchen cloth. Gently press down on the potatoes to absorb as much moisture as possible. This technique will help you achieve that coveted crispy texture.

Try a Salad Spinner

If you're looking for an alternative method, try using a salad spinner. Place the soaked potatoes inside and give them a good spin to remove excess water. The centrifugal force will dry the potatoes evenly, ensuring they are ready for frying without any excess moisture that could lead to sogginess.

Timing is Key

After patting your potatoes dry, it's important to fry them promptly. If you let them sit for too long, they may start to reabsorb moisture from the air, undoing your hard work. So, have your oil heated and ready to go before you start drying the potatoes.

Don't Overcrowd the Pan

When frying, be sure to cook the potatoes in batches to avoid overcrowding the pan. This will ensure that each fry has enough space to crisp up evenly. If you put too many potatoes in at once, they will end up steaming instead of frying, resulting in a less-than-ideal texture.

Experiment with Soaking Times

The length of time you soak your potatoes can impact the final texture. For optimal crispiness, soak them in cold water for at least 30 minutes, but you can experiment with longer soaking times of up to 2 hours. Thicker cuts like steak fries or wedges may benefit from a longer soak, while delicate cuts like chips should be soaked for a shorter duration.

Remember, drying your potatoes thoroughly before frying is a crucial step in the process of making French fries. By removing excess moisture, you'll be well on your way to achieving that perfect golden brown, crispy exterior, and fluffy interior that makes French fries so irresistible.

Heat oil to 275-325°F for the first fry

To make French fries in a deep fryer, you'll need to heat the oil to 275-325°F for the first fry. This first frying phase is done at a lower temperature to soften the potatoes and prepare the surface of the potatoes for the second round of frying. The purpose of this initial fry is to cook the interior of the potato so that it's soft. The potatoes should not take on any colour at this stage.

To begin, fill your deep fryer up about 1/3 of the way with your preferred frying oil. Peanut, canola, vegetable, and sunflower oil are all good choices due to their high smoke points. Heat the oil to between 275-325°F. While the oil is heating, dry your potatoes thoroughly. Then, place your potatoes in a fry basket, ensuring they sit level and aren't crowded. If your deep fryer didn't come with a basket, carefully lower the potatoes into the oil using a metal skimmer or tongs.

Blanch the potatoes for 4-5 minutes at 275-325°F. They should be relatively soft when you remove them and only slightly darker in colour. If they've started to brown or crisp, the oil is too hot or they've been in too long. Once they're done, remove the basket or carefully retrieve the potatoes with a skimmer or tongs and set them on a plate or baking sheet lined with paper towels to cool.

Increase oil temperature to 350-375°F for the second fry

Increasing the oil temperature to 350-375°F for the second fry is crucial for achieving the perfect French fries with a golden brown colour and a crunchy texture. This higher temperature range is what gives the exterior of the fries that desirable crispiness.

After the first fry, which is done at a lower temperature to cook the potatoes through, it's important to increase the heat for the final fry. This second fry should only be for a short duration of around 2-6 minutes, so have your paper towels and seasonings ready!

The optimal oil temperature for the second fry is between 350-375°F. This temperature range will give you those sought-after golden, crispy exterior fries. If the oil is too hot, it can burn the fries, so it's important to monitor the temperature closely.

The second fry is where the magic happens and those delicious crunchy, golden fries are created. This higher temperature range is what gives the French fries their distinctive texture and colour.

So, increasing the oil temperature to 350-375°F is a key step in the French fry-making process, ensuring you get that perfect crispiness and colour. This step requires close attention to ensure the fries don't burn, and it's a short step, so be ready to remove them from the oil promptly!

Season with salt or other spices

Seasoning is the final step in making French fries in a deep fryer. The fries should be seasoned while they are still hot so that the salt or seasoning sticks to the potatoes.

The simplest way to season French fries is to sprinkle them with sea salt. You can also add cracked black pepper or other spices like seasoned salt, ground garlic, or onion powder.

For a more complex flavor, combine black pepper, garlic powder, onion salt, paprika, and dried parsley, oregano, thyme, and basil. Shake this mixture onto the fries.

Some recipes call for the potatoes to be soaked in a brine solution before frying, which will add some seasoning to the potatoes.

Frequently asked questions