Tillie Doyle
French fries are a popular snack and side dish, and deep frying is a common method of cooking them. The cooking time for French fries in a deep fryer varies depending on the desired level of crispiness and browning, the thickness of the fries, and the type of oil used. The temperature of the oil and the frying technique, such as a single or double fry, also play a role in determining the cooking time. So, how long should you deep fry your French fries for the perfect result?
| Characteristics | Values |
|---|---|
| Temperature for the first fry | 275–325 °F (135–149 °C) |
| Time for the first fry | 4-7 minutes |
| Temperature for the second fry | 350-375 °F (175 °C) |
| Time for the second fry | 1-6 minutes |
| Oil used | Peanut, canola, vegetable, sunflower, beef tallow, duck fat |
| Soaking time | 10 minutes to overnight |
| Fryer filled up to | 1/3rd of the way |
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What You'll Learn
Soak potatoes in water before frying
Soaking potatoes before frying is a crucial step in achieving the perfect crispy french fry. While it may seem like an unnecessary step, soaking potatoes helps remove excess starch, preventing the potatoes from browning prematurely and ensuring a crispier texture.
The first step is to cut the potatoes into long sticks or fries. As you cut them, place the potatoes in a bowl of cool water to prevent browning. Using a colander, rinse the potatoes for a minute, then soak them in a bowl of cool water for 10 minutes to 30 minutes, or even longer. Soaking for a longer duration helps draw out more starch, resulting in a crispier fry. Alternatively, you can soak the potatoes for 2 to 3 hours or even overnight, although this is not necessary.
After soaking, drain and rinse the potatoes again, then thoroughly dry them with a kitchen or paper towel. Removing as much water as possible is essential, as excess moisture can cause sputtering and increase the cooking time.
Once the potatoes are dry, you can begin the frying process. Heat your preferred frying oil in a deep fryer or a heavy-bottomed saucepan to 325°F–375°F (163°C–191°C). Add the potatoes and fry for 4 to 6 minutes, stirring occasionally, until the interior is soft. For the first fry, the potatoes should not take on any color.
Remove the potatoes from the oil and drain them on paper towels for 5 minutes. Increase the oil temperature to 375°F (191°C) for the second fry. Place the potatoes back into the fryer for an additional 3 to 5 minutes, stirring frequently, until they turn golden brown and achieve a crunchy exterior.
Finally, remove the fries from the oil and blot with a paper towel to absorb any excess oil. Allow the fries to cool for at least 5 minutes before serving. Enjoy your crispy, golden brown french fries!
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Oil type and temperature
Deep frying is done at high temperatures, usually between 350 and 375 °F (160 and 180 °C). It is important to choose the right type of cooking oil, as some oils are better suited for deep frying than others because they have a high smoke point—the temperature at which the oil starts to smoke and turn acrid.
Oils with a high smoke point include peanut, canola (rapeseed), safflower, rice bran, sunflower, and vegetable oil. Peanut oil, for example, can be heated to almost 500 °F. These oils are safer to use and less likely to burn, which is one of the leading causes of kitchen fires. Oils with a low smoke point, such as extra virgin olive or avocado, are more likely to burn before your cook time is up, ruining your fries.
Some recommend using beef tallow or duck fat as your cooking fat. Beef tallow is said to be the reason why McDonald's gained its reputation for having the best fries. These fats are more stable and tolerate high heat frying with the least amount of oxidation.
When deep frying, it is important not to overcrowd the pan, as this can cause the oil temperature to drop. This will not only take longer to cook but can also make your fried food soggy. If you are frying a large quantity of French fries, you may need to do it in multiple batches.
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First and second frying times
The first frying time is all about cooking the interior of the potato so that it’s soft. The potatoes should not take on any colour at this stage. If your potatoes are cut into fries of roughly equal thickness, 5 minutes should be enough time to soften them. However, if your potatoes are cut into wedges or thicker fries, you may need to adjust the time accordingly. You can always check if they are done by taking a fry out of the oil and tasting it to see if it’s soft (just be sure to let it cool slightly so you don't burn yourself).
After the first fry, remove the potatoes from the oil and let them drain and cool on paper towels for at least 5 minutes. This will help to remove excess oil and moisture, which can cause sputtering and affect the browning of the potatoes in the second fry.
The second frying time is where you will crisp up the potatoes and give them a golden-brown colour. Increase the heat of the oil to between 350 and 375 °F (175 and 190 °C). Add the potatoes back into the fryer in smaller batches so that they float freely in the oil. Fry for only 2 to 6 minutes, or until they have reached your desired level of brownness and crispness. Keep a close eye on them during this stage, as they can go from golden to burnt very quickly.
Once they have reached the perfect level of crispiness and colour, remove the fries from the oil and drain them on paper towels. Sprinkle with salt and pepper, and serve immediately. Freshly fried potatoes are definitely best, but if you have any leftovers, you can reheat them in the air fryer or microwave for a crispy snack the next day.
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Drain and cool on paper towels
To drain and cool your fries, first prepare a single layer of paper towels on a plate or a clean kitchen surface. When the fries are done, use a slotted spoon or a similar utensil to remove them carefully from the hot oil. Hold the fries briefly over the fryer to let excess oil drip off, then transfer them to the paper towels. Spread the fries out in a single layer so they don't steam each other and become soggy as they cool. If you have a large batch of fries, you may need to use multiple layers of paper towels and switch them out as they become saturated with oil. Blot the fries gently with additional paper towels to absorb any excess oil on the surface. This step helps to ensure that your fries remain crispy and golden. Allow the fries to rest for at least 2 minutes to cool down before serving. This waiting period ensures that the fries are comfortable to bite into and reduces the risk of burns from the hot oil.
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Reheating and serving
The best way to serve your fries is immediately after cooking. However, if you need to reheat them, you can use an air fryer to achieve decent results. If you need to hold the fries for a few minutes, keep them in a warm oven (200°F) on a rack instead of a plate to maintain crispiness.
If you are reheating leftover fries, use a microwave for 30 seconds. The key to maintaining crispiness is to remove as much water as possible.
If you are serving your fries with a meal, it is best to turn the heat up to a higher temperature. For example, chicken tenders, beer-battered shrimp, and homemade buffalo wings are all great options. Of course, you can't go wrong with the classic burger and fries combo.
When serving, be sure to blot the fries with a paper towel to remove any excess oil. Sprinkle with salt, and add any other seasonings you desire, such as Old Bay, white pepper, Cajun seasoning, or Italian seasoning.
Remember, fries will be extremely hot when they come out of the fryer, so allow them to cool for at least 5 minutes before serving or consuming. Enjoy your crispy, golden-brown fries!
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Frequently asked questions
The length of time you need to deep fry French fries depends on the temperature of the oil and the desired crispiness of the fries. The first fry should be at a lower temperature of around 275-325 °F (135-175 °C) for 5-7 minutes. The purpose of this first fry is to soften the potatoes. The second fry should be at a higher temperature of around 350-375 °F (175-190 °C) for 2-6 minutes, or until the fries have reached the desired level of brownness and crispness.
The first fry at a lower temperature cooks the interior of the potato and makes it soft. The second fry at a higher temperature crisps up the exterior of the potato and makes it crunchy and golden brown.
First, cut the potatoes into the desired shape and size. Then, soak the potatoes in cold water for 10 minutes to a few hours to remove excess starch and prevent browning. Drain and rinse the potatoes, then dry them thoroughly with paper towels or a kitchen towel.
