Making Crispy Deep-Fried Fries: Tips And Tricks

How to Make Crispy Fries in a Deep Fryer

Making crispy fries in a deep fryer is a simple process that yields delicious results. The key to success is using the right type of potato, preparing the potatoes properly, and controlling the temperature of the oil. Here are the steps to make crispy fries in a deep fryer:

Choose the Right Potato

Select a starchy potato variety such as Russet, Sebago, Maris Piper, or King Edward. These potatoes have a denser texture and less moisture content, which is ideal for achieving crispy fries. Avoid waxy potatoes like red potatoes, fingerling, and new potatoes, as they tend to have higher moisture content and may hollow out during frying.

Prepare the Potatoes

Peel the desired amount of potatoes and remove any eyes or imperfections. Cut the potatoes into uniform sticks, ideally about 1/4-inch thick and 3 inches long. As you cut, place the potato sticks in a bowl of cold water with a tablespoon of lemon juice to prevent discolouration. Once all the potatoes are cut, rinse them under cold water until the water runs clear to remove excess starch. Add another tablespoon of lemon juice and a few cups of ice to the bowl, then chill in the refrigerator for about 30 minutes.

Heat the Oil

Use refined peanut oil, canola oil, safflower oil, or beef tallow for frying. Heat the oil in your deep fryer to a temperature between 325-350°F (135-175°C) for the first round of frying. You can use a candy or frying thermometer to monitor the oil's temperature accurately.

First Fry

Gently place the chilled potato sticks into the hot oil, being careful to avoid overcrowding the fryer. Fry the potatoes for about 5-8 minutes, or until they are soft and slightly golden. Remove the fries from the oil using a slotted spoon or wire mesh skimmer and transfer them to a paper-lined plate or tray to drain.

Increase Oil Temperature

After the first fry, increase the oil temperature to 375°F (190°C) for the second round of frying. This higher temperature will help create a crispy exterior.

Second Fry

Return the fries to the hot oil and cook for an additional 2-6 minutes, or until they are golden brown and crispy. Keep a close eye on the fries to ensure they don't burn.

Drain and Season

Remove the crispy fries from the oil and drain them on paper towels. Immediately sprinkle with salt or your desired seasoning while the fries are still hot so that the seasoning sticks.

Enjoy!

Serve your homemade crispy fries hot and enjoy the delicious crunch! You can also experiment with different seasonings or dips to elevate your fry experience.

Use the right type of potato

The type of potato you use is crucial to achieving the perfect crispy fries. Look for starchy, floury potatoes that will give you crispy fries with fluffy insides. Avoid waxy potatoes, such as red potatoes, fingerling, and new potatoes, as they have a high moisture content and will turn hollow when fried.

The ideal potato variety for crispy fries varies depending on your location:

• Australia: Sebago potatoes (common dirty brushed potatoes)
• US: Russet potatoes (also known as Idaho potatoes)
• UK: Maris Piper or King Edward potatoes

When choosing potatoes, look for those that are dense and have the least amount of moisture. This will ensure that your fries don't turn out greasy or limp.

Additionally, consider the size of your potatoes. For the most even cooking, cut your potatoes into similar-sized pieces. This will ensure that each fry cooks properly and achieves the desired crispiness.

Rinse and soak the potatoes

Rinsing and soaking the potatoes is an important step in achieving the perfect crispy french fries. This process helps to remove excess starch, which can make the fries crumbly and soft, and moisture, which can lead to soggy results. Here's a detailed guide on how to rinse and soak your potatoes for the best crispy fries:

Start by peeling your potatoes and removing any eyes. Then, cut them into your desired shape, typically 1/4-inch thick slabs or sticks. As you cut, place the potatoes in a large bowl of cold water with a tablespoon of lemon juice to prevent discolouration. The acid in the lemon juice will also help keep the potatoes nice and white.

Once all the potatoes are cut, give them a good rinse under cold water. This step helps remove any excess starch from the surface of the potatoes. You can also add another tablespoon of lemon juice to the water if you like. Now, place the potatoes in a colander and rinse again. Blot the potatoes with a kitchen towel to dry them as much as possible.

Next, transfer the potatoes to a bowl of cold water and let them soak. The ideal soaking time is around 10 minutes to one hour, or even overnight if you're planning ahead. The longer you soak them, the crispier your fries will be, as soaking pulls out additional starch. After soaking, drain the potatoes and give them one final rinse.

Now you're ready to start frying! But remember, the key to crispy french fries is the double-fry method. Fry the potatoes at a lower temperature first to cook the interior, and then again at a higher temperature to achieve that golden, crispy exterior. Enjoy your delicious, crispy homemade french fries!

Use the right oil

The type of oil you use for deep frying your French fries is crucial to achieving the perfect crispiness. While you may be tempted to reach for the most affordable option, choosing the right oil can make a significant difference in the taste and texture of your fries. Here are some tips to help you select the best oil for deep frying your French fries:

Choose an Oil with a High Smoke Point

When deep frying, it is essential to select an oil with a high smoke point, which is the temperature at which an oil starts to smoke and break down. Oils with a high smoke point are more stable and can withstand the high temperatures required for deep frying without burning or degrading. Examples of oils with high smoke points include refined peanut oil, canola oil, safflower oil, and vegetable oil.

Consider the Flavour

Different oils can impart unique flavours to your French fries. For instance, beef tallow, duck fat, and lard offer superior flavour and durability in terms of crispiness. They are also more stable at high temperatures compared to oils like soybean or canola oil. However, if you're looking for a neutral-flavoured oil, vegetable or canola oil are good options.

Reusing Oil

You can reuse frying oil, but it's important to do so safely. The general rule of thumb is that frying oil can be reused three to four times or for a total of six hours of cooking time. It needs to be properly filtered and stored in an airtight container, preferably in the refrigerator or a cool, dark, and dry place. Before reusing, check for any separation in the oil, and if it smells off or acrid, do not use it.

Double-fry the potatoes

Double-Frying the Potatoes

Double-frying the potatoes is a crucial step in achieving the perfect crispy french fries. This method ensures that the fries are cooked through, with a fluffy interior and a golden, crunchy exterior. Here's a detailed guide on how to double-fry your potatoes:

First Fry:

• After soaking and drying your cut potatoes, heat oil in a deep fryer or a heavy-bottomed saucepan to 300° F (150° C). You can use vegetable oil, canola oil, or peanut oil.
• Fry the potatoes in small batches to avoid overcrowding. Use a slotted spoon to gently place the potatoes into the hot oil.
• Fry for about 5-6 minutes. The potatoes should be soft and slightly golden.
• Remove the potatoes from the oil using a slotted spoon and place them on a paper towel-lined plate to cool.

Second Fry:

• Increase the oil temperature to 375° F (190° C). This higher temperature will give your fries that crispy texture.
• Fry the potatoes again in batches to ensure even cooking.
• Fry for 3-7 minutes, or until the fries are golden brown and crispy.
• Remove the fries from the oil and place them on paper towels to drain the excess oil.
• Sprinkle with salt or your desired seasoning while the fries are still hot so that the seasoning sticks to the potatoes.
• Serve immediately and enjoy your homemade crispy french fries!

Season the fries

The best type of salt to use for seasoning your fries is table salt or sea salt flakes. Larger-grained salts, like kosher salt, won't stick as well. You can also use a fries seasoning blend, rosemary salt, or nori salt.

Sprinkle the fries with salt or your seasoning of choice while they're still hot so the salt sticks. Give them a toss, then serve. Remember, if you've blanched your fries in salted water, they'll already be salted, so season judiciously, taste, and adjust as needed.

Frequently asked questions