Tiffany Haney
French fries are a universally loved food and can be easily prepared at home. While most people get their fries from restaurants or the frozen section of the grocery store, making them at home allows you to experiment with different types of oil and potatoes. If you're cooking for a large group, a turkey fryer can be used to make a big batch of fries. This guide will teach you how to make delicious, crispy fries using a turkey fryer.
How to cook French fries in a turkey fryer
| Characteristics | Values |
|---|---|
| Cut potatoes | Cut potatoes into fries or thin strips |
| Soak potatoes | Soak in cold water for 30 minutes or 10 minutes |
| Dry potatoes | Dry potatoes with paper towels or a kitchen towel |
| Oil temperature | Heat oil to 275–300 °F (135–149 °C) or 325F |
| First fry | Fry for 4-5 minutes or 5 minutes |
| Drain | Drain and cool on paper towels for an hour or 5 minutes |
| Oil temperature | Increase oil temperature to 375F, 400 °F (204 °C) or 350 °F (175 °C) |
| Second fry | Fry for 3-6 minutes or 5-6 minutes, until golden brown |
| Seasoning | Sprinkle with salt, pepper |
| Reheating | Reheat in the microwave for 30 seconds or in a 375F oven for 10 minutes |
| Storage | Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months |
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What You'll Learn
- Soak the potatoes in water for 10-30 minutes, then dry them thoroughly
- Heat oil in the fryer to 275-300°F (135-149°C) for the first fry
- Fry potatoes for 4-5 minutes, ensuring they remain soft and don't brown
- Increase the oil temperature to 375-400°F (175-204°C) for the second fry
- Fry potatoes for 3-6 minutes until golden brown and crunchy
Soak the potatoes in water for 10-30 minutes, then dry them thoroughly
Soaking potatoes in water is an important step in the process of making French fries. It helps to remove excess starch from the surface of the potatoes, which can cause them to stick together during frying. Soaking also helps to prevent the potatoes from browning, ensuring that your fries will be golden and crispy when cooked.
To soak the potatoes, place them in a large bowl or container and cover them with cool water. You can add a tablespoon of salt to the water to help season the potatoes and encourage starch removal. Leave the potatoes to soak for 10 to 30 minutes. If you are short on time, a minimum of 10 minutes will suffice, but the longer they soak, the better the results.
Once the soaking time is complete, remove the potatoes from the water and rinse them under fresh, cool water. This step helps to remove any remaining starch and salt. Then, use a colander to rinse the potatoes for a minute, ensuring they are thoroughly cleaned.
The final step is to dry the potatoes as thoroughly as possible. Use kitchen towels or paper towels to pat the potatoes dry. It is crucial to remove as much moisture as possible before frying, as excess moisture can cause sputtering and affect the browning of the fries. Make sure there is no lingering moisture, as adding wet potatoes to hot oil can be dangerous.
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$18.63
Heat oil in the fryer to 275-300°F (135-149°C) for the first fry
To cook French fries in a turkey fryer, you'll first need to heat the oil in the fryer to 275-300°F (135-149°C). This is the ideal temperature for the first fry. The purpose of this initial fry is to cook the interior of the potato, so it's soft but haven't taken on any colour. This first round is to heat the potatoes through, so they should still be relatively soft when you take them out.
While you're waiting for the oil to heat up, you can prepare your sliced potatoes. Drain the water from the potatoes and lay them out on paper towels. Use another paper towel to pat them dry, removing as much moisture as possible. Oil and water don't mix, so adding wet potatoes to hot oil can be dangerous.
Once the oil has reached the correct temperature, gently place the potatoes in the hot oil. Use a skimmer or tongs to carefully lower the potatoes into the fryer to avoid splashing. Fry the potatoes for about 5 minutes, stirring and flipping them occasionally.
After 5 minutes, remove the potatoes from the oil and place them on a paper towel-lined plate to cool. The potatoes will have a tender texture and will have taken on little to no colour.
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Fry potatoes for 4-5 minutes, ensuring they remain soft and don't brown
To cook French fries in a turkey fryer, you'll want to start by slicing your potatoes into thin strips. From there, you can either soak them in cold water for 30 minutes or place them in a bowl of cool water as you cut them to prevent browning. If you choose to soak them, be sure to pat them dry thoroughly before frying, as excess moisture can cause sputtering and increase the time it takes for your fries to brown.
Now, heat your oil to 275–300 °F (135–149 °C). If you're using a fry basket, attach it to the edge of the fryer so that the potatoes are completely immersed in the oil. If not, use a skimmer or tongs to carefully lower the potatoes into the oil. Fry the potatoes for 4-5 minutes, stirring and flipping them occasionally. They should still be relatively soft and should not have taken on any colour.
Remove the fries from the oil and increase the heat to 400 °F (204 °C). You can now put the fries back into the fryer for their second and final round of frying. Monitor them closely this time, and pull them out as soon as they start to brown around the edges. They'll continue to cook for a few moments after you take them out, so it's best to remove them just before they reach your desired level of doneness.
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Increase the oil temperature to 375-400°F (175-204°C) for the second fry
To cook French fries in a turkey fryer, you'll need to increase the oil temperature to 375-400°F (175-204°C) for the second fry. This is the stage where you'll get the fries to a golden brown colour and make them crunchy on the outside. The purpose of the first fry is to cook the interior of the potato so that it's soft, so the potatoes should not take on any colour at this stage.
After the first fry, remove the fries from the oil and let them drain and cool on paper towels for 5 minutes. Then, increase the oil temperature to 375-400°F (175-204°C). When the oil has reached the correct temperature, place the fries back into the fryer for their second and final fry.
Monitor the fries closely during this second fry so that you can remove them as soon as they're done. You'll know they're ready when they start to brown around the edges. It's important to note that the fries will continue to cook for a few moments after you take them out of the fryer, so it's best to remove them just before they reach your desired level of doneness. If you like your fries extra crispy, you can leave them in for an additional 1-2 minutes, but be careful not to burn them!
The cooking time for the second fry will depend on your desired level of crispiness and the specific recipe you are following. Some recipes suggest cooking the fries for 3 minutes at 375°F, while others recommend frying for 3-6 minutes at 400°F. It's important to adjust the cooking time based on the temperature you're frying at to avoid overcooking or undercooking your fries.
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Fry potatoes for 3-6 minutes until golden brown and crunchy
When frying potatoes, it is important to ensure that they are as dry as possible before placing them in the fryer. Excess moisture can cause sputtering and will make your fries take longer to brown. It is also important to heat your oil to the right temperature. If your oil is too hot, your fries may burn or cook unevenly.
To get golden brown and crunchy fries, you will need to fry your potatoes at 400 °F (204 °C) for 3-6 minutes. If you like your fries extra crispy, you can leave them in for an additional 1-2 minutes, but be careful not to burn them! Monitor them closely and pull them out as soon as they start to brown around the edges.
It is worth noting that this is the second round of frying for your potatoes. For the first round, you should fry your potatoes at a lower temperature of 325 °F (163 °C) for about 5 minutes. This first fry is to cook the interior of the potato so that it is soft. The potatoes should not take on any colour at this stage. After the first fry, remove the potatoes and increase the heat of the oil to 400 °F (204 °C). Then, put the potatoes back into the fryer for the second and final round of frying until they are golden brown and crunchy.
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Frequently asked questions
First, cut your potatoes into fries, then soak them in cold water for 30 minutes. Dry the potatoes thoroughly with paper towels, then place them in your turkey fryer and fry for 5 minutes at 300°F (149 °C). Remove the fries, increase the oil to 400°F (204 °C), then deep fry them again for 3-6 more minutes.
The key to getting the best results is to remove as much water as possible from the potatoes before frying them. You can do this by soaking the potatoes in water, then drying them thoroughly with paper towels. Another tip is to fry the potatoes in two batches, with the first batch at a lower temperature to cook the interior of the potato, and the second batch at a higher temperature to make the fries crispy and golden brown.
You can use a variety of oils when cooking French fries, such as canola oil, soybean oil, or other vegetable oils. For the best results, some sources recommend using beef tallow or duck fat as your cooking fat, as these fats are more stable at high temperatures and produce fries that are more delicious.
French fries can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. To reheat, place them in a 375°F oven for about 10 minutes, or microwave them for 30 seconds if they are not frozen.
