French fries are a popular snack, but making them at home can be challenging. The Presto FryDaddy® electric deep fryer offers a convenient solution for those who want to make delicious deep-fried foods with minimal effort. With its automatic temperature control, handy scoop, and easy cleaning, it's no wonder it's America's best-selling deep fryer brand. However, achieving the perfect French fry at home goes beyond the equipment used.
The key to crispy French fries is to fry them twice at different temperatures. The first frying is done at a lower temperature, softening the potato and preparing its starchy surface for the second frying, which gives it a crunchy texture. Soaking the potato strips in water before frying also helps draw out excess starch, resulting in crispier fries. Additionally, the type of oil used is crucial. Oils with a high smoke point, such as peanut, canola, vegetable, or sunflower oil, are recommended to prevent burning.
For those with a Presto deep fryer at home, follow these simple steps: first, cut your potatoes into thin strips and soak them in cold water for about 30 minutes. Then, dry the potato slices and fry them for 5 minutes at 275°F (135°C). After removing the fries, increase the oil temperature to 400°F (204°C) - 350°F (175°C) and fry them again for 3 to 6 minutes until golden brown. Blot the fries with a paper towel, sprinkle with salt, and serve!
Characteristics | Values |
---|---|
Number of servings | 4 big servings |
Oil capacity | 4 cups |
Oil temperature | 275–300 °F (135–149 °C) |
Oil type | Peanut, canola, vegetable, sunflower |
Potato type | Russet or Kennebec |
Potato quantity | 5-6 large |
Potato preparation | Peeled, sliced, soaked, dried |
Fry time | 4-5 minutes |
Fry temperature | 400 °F (204 °C) |
Fry basket | Not required |
What You'll Learn
Cleaning and slicing the potatoes
The first step to making French fries in a Presto Deep Fryer is to prepare the potatoes. Start by washing your potatoes with cool, clean water. Place them in a colander or wire strainer and give them a good rinse. You can also hold them under the faucet and wash them one by one. Use your fingers or a stiff-bristled brush to scrub away any dirt. After washing, shake off the excess water.
For an extra step in food safety, you can soak your potatoes for 2-5 minutes in a natural vegetable wash made from water, white vinegar, and lemon juice. This will help remove any lingering dirt or impurities. Potatoes grow underground, so it is important to ensure they are thoroughly cleaned before cooking.
Once your potatoes are clean, it's time to cut them. Lay them out on a cutting board and cut them in half down the middle, lengthwise rather than widthwise. This will ensure your fries are a good length. There is no need to peel the potatoes unless they are particularly dirty or you prefer them without the skins. If you do peel them, use a veggie peeler to save time.
Next, you will cut the halves into 1/2-inch slices. Place each bisected potato flat-side-down on the cutting board and slice it lengthwise 3-4 times. This will create more manageable sections that you can then cut into individual fries. For larger potatoes, you may need to make a few extra cuts.
Now, it's time to slice the sections into fries! Cut the sections into 1/4–1/2 inch strips. Work your way down the line, turning each piece into 6-8 fries. Try to keep your cuts as consistent as possible. If you want thinner fries, you can cut them smaller, but this will require more precise cuts. It's okay if your fries are not exactly the same thickness, but avoid any significant size differences to ensure even cooking.
Once all your potatoes are sliced, gather the fries and transfer them to a spacious serving or mixing bowl. Now, it's time to soak your potatoes. Fill the bowl with cold water until the potatoes are completely submerged, and let them soak for 30 minutes to an hour. Soaking is optional but will reduce the starch content, preventing premature browning.
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Soaking the potatoes in cold water
During the soaking process, the potatoes will release starch into the water, so it's important to drain and rinse them after soaking to get rid of any remaining starch on their surface. Use a colander or paper towels to ensure they are thoroughly dried before moving on to the next step.
The reason why removing starch is so important is that it prevents the potatoes from browning too quickly during frying. This ensures that the inside of the potato is cooked through and fluffy while the outside is nice and crispy, without any burnt spots.
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Frying the potatoes for the first time
Preparing the Potatoes:
- Wash the potatoes thoroughly with cool, clean water. You can use a colander or wire strainer to rinse them off. Use a stiff-bristled brush to scrub away any dirt or debris.
- Cut the potatoes in half lengthwise. This ensures that your fries are longer rather than short and stubby. You can peel the potatoes if you prefer, especially if they are dirty or have blemishes.
- Cut the halves into 1/2-inch thick slices. This will make it easier to cut them into individual fries.
- Slice the potato sections into fries with a thickness of your choice, typically between 1/4 to 1/2-inch thick. Try to keep the cuts as consistent as possible to ensure even cooking.
- Soak the sliced potatoes in cold water for about 30 minutes to an hour. This step is optional but helps reduce the starch content, preventing premature browning during frying.
- Fill your Presto Deep Fryer with your preferred frying oil, such as peanut, canola, vegetable, or sunflower oil, to about 1/3 of the way up. Presto Deep Fryers maintain the perfect frying temperature automatically, so you don't need to worry about adjusting the settings.
- Dry the potatoes thoroughly. While the oil is heating up, drain the water from the potatoes and pat them dry with paper towels. This step is crucial as adding wet potatoes to hot oil can be dangerous.
- Place the potatoes in the Presto Deep Fryer's fry basket, if available. Arrange them in a single layer to ensure even cooking. Do not fill the basket more than 2/3 full to prevent overcrowding and inconsistent heating.
- Blanch the potatoes at a temperature between 275°F to 300°F (135°C to 149°C) for 4-5 minutes. This initial frying step cooks the potatoes through and heats them evenly.
- Remove the potatoes from the oil once the first frying is done. Set them aside on a plate or baking sheet lined with paper towels to cool slightly.
Remember, the key to successful French fries is to monitor them closely and adjust timings and temperatures as needed. Each fryer is different, so always refer to the owner's manual for specific instructions and safety guidelines.
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Frying the potatoes for the second time
The second frying should take between three and six minutes. When they're done, remove the fries and let them cool. They'll be very hot, so hold off on eating them for at least five minutes. You can blot them with a paper towel to remove any excess oil and sprinkle with salt before serving.
If you're not eating the fries right away, you can keep them hot and crisp on a wire rack in the oven, ready to serve.
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Seasoning the fries
Seasoning your fries is the final step in making French fries in a Presto Deep Fryer. You can keep things simple by sprinkling a generous amount of sea salt over your freshly-cooked fries. You can also dress them up a bit by adding a dash of cracked black pepper or other choice spices, such as seasoned salt, ground garlic, or onion powder.
For a new take on classic French fries, try combining 1/2-1 teaspoon each of black pepper, garlic powder, onion salt, paprika, and dried parsley, oregano, thyme, and basil, and shaking the mixture onto your fries.
You can also season your fries with whatever seasoning you like, whether it's simple additions like chili powder, garlic powder, onion powder, or black pepper, or fancier mixes such as Old Bay, Sazon Seasoning, or Cajun Seasoning.
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