Tiffany Haney
Deep-fried French fries are a delicious treat, but they can be tricky to get right. The secret to perfect homemade French fries is to use the right oil, cut the potatoes into thin strips, and make sure they're dry before frying. You'll also need to heat the oil to the right temperature and fry the potatoes in small batches so they don't get overcrowded in the fryer. With a little bit of work, you can turn a simple potato into something amazing.
| Characteristics | Values |
|---|---|
| Oil temperature | 325-335°F for the first fry, then above 350°F for the second fry |
| Potato preparation | Cut into 1/4 square strips, then soaked in ice water for 2-12 hours |
| Potato moisture | Dry the potatoes thoroughly before frying |
| Batch size | Fry in small batches to avoid overfilling the fryer |
| Cooking time | First fry: 6-7 minutes, second fry: 1-2 minutes |
| Colour | Fries are done when they reach the desired level of brownness |
What You'll Learn
Preparing the oil
The first step to making French fries in a deep fryer is to prepare the oil. Set up your deep fryer according to the manufacturer's instructions and fill it with peanut oil or another frying fat of your choice, such as beef tallow or duck fat. Heat the oil to 325°F (or slightly hotter, around 335°F, as the temperature will drop when you add the potatoes).
It's important to ensure that the potatoes are as dry as possible before frying, as excess moisture can cause sputtering and will make the fries take longer to brown. To do this, drain the water from the potatoes and pat them dry with a towel. You can also place the cut potatoes in a bowl of ice water and chill them in the refrigerator for at least two hours, or up to 12 hours, before frying.
When the oil is hot enough, carefully place the potatoes into the basket of the deep fryer. It's okay if they are crowded for the first fry, but be sure not to overfill the fryer. The first fry should take around 6-7 minutes, and you'll want to start removing the fries when they just start to darken. Fry in smaller batches if needed, and use a wire rack to prevent the fries from soaking in any excess oil.
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Cutting the potatoes
To make French fries in a deep fryer, you'll first need to cut the potatoes. Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips. Place the cut potatoes in a bowl of ice water and put them in the refrigerator to chill for at least two hours, or up to 12 hours.
When you're ready to fry the potatoes, drain the water and pat them as dry as possible. Blot any excess water with a towel, as excess moisture can cause sputtering and will make the fries take longer to brown.
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Frying the potatoes
First, cut the potatoes into 1/4 square strips. Place them in a bowl of ice water and put them in the refrigerator to chill for at least 2 hours, up to 12 hours.
When you're ready to fry, set up your deep fryer according to the manufacturer's instructions and fill it with peanut oil. Preheat the deep fryer to 325-335°F. Drain the water from the potatoes and pat them as dry as possible. Place the potatoes in the basket, making sure not to overcrowd them.
The first fry should take around 6-7 minutes. You want to start pulling them out when they're just starting to darken. Fry in smaller batches to avoid overfilling the deep fryer. Remove the fries from the oil and place them on a wire rack to drain.
Once the first round of frying is completed, raise the temperature above 350°F. Deep fry the batches again for about 1-2 minutes. They will get considerably darker and crispier. Remove them from the oil when they're as brown as you want and let them drain for a couple of minutes before serving.
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Temperature control
After the first fry, the temperature should be raised above 350°F. The second fry will only take 1-2 minutes, and the fries will get considerably darker and crispier. Remove them when they reach your desired level of brownness.
You can use a thermometer to check the temperature of the oil.
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Draining the oil
To ensure the fries are not overly oily, it is recommended to fry them in smaller batches. By frying a handful at a time, you can better control the oil absorption and prevent the fries from becoming greasy. This also allows for more even cooking and browning.
After removing the fries from the oil, it is essential to let them drain properly. This can be done by placing them on a wire rack or a paper towel-lined plate. Allowing the fries to drain for a couple of minutes helps to remove any excess oil and ensures a crispier texture.
The temperature of the oil also plays a role in the draining process. It is recommended to heat the oil to around 325-335 degrees Fahrenheit for the first fry. However, the temperature may drop slightly when the fries are added. By maintaining a slightly higher temperature, you can ensure that the fries cook through without absorbing too much oil.
Additionally, blotting the potatoes with a towel before frying can help reduce excess moisture. This prevents sputtering and promotes even browning. By taking the time to properly drain the oil and manage moisture content, you can achieve crispier and more delicious French fries.
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Frequently asked questions
Cut the potatoes into 1/4 square strips.
Place the potatoes in a bowl of ice water and chill for at least 2 hours, up to 12 hours.
Use a towel to blot any excess water off, drying the potatoes as much as possible.
Heat the oil to 325-335 degrees.
Fry in small batches for 6-7 minutes, then raise the temperature above 350 and fry again for 1-2 minutes.
