Making French Fries Without A Deep Fat Fryer

Making French fries without a deep fat fryer is possible and can be done in a few different ways. One method is to use an air fryer, which cooks by circulating ultra-hot air around the food. Another option is to fry the potatoes on the stove if you have a deep skillet, or in the oven. The traditional double fry method (once at a low temperature and then again at a high temperature) can be used, but it's not foolproof and can result in unevenly browned fries. An alternative is to boil the potatoes before frying, which helps to remove excess starch and prevents them from sticking together. This can be done in vinegared water, which slows the breakdown of pectin in the potatoes and helps to create a crispy exterior.

Choose the right potato

Choosing the right potato is crucial to achieving the perfect french fry. The best homemade french fries are made with starchy, floury potatoes, not waxy ones. This is because starchy potatoes give you the desired crispiness on the outside and fluffiness on the inside.

The type of potato you should use depends on where you are in the world. Here are some recommendations:

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

Cut the potatoes into fries

To make French fries without a deep fat fryer, you'll need to cut the potatoes into fries. Here's a detailed, step-by-step guide on how to do this:

Start with the right type of potatoes. Starchy potatoes, such as Russet, Idaho, or Yukon Gold, are ideal for making French fries. Avoid low-starch potatoes like round red or white potatoes.

Peel the potatoes, if desired. Leaving the skin on is a matter of preference, but make sure to scrub the potatoes well if you choose to keep the skin. Cut a thin slice from one side of the potato to create a flat surface. This will prevent the potato from rocking or rolling when you cut it into fries.

Place the potato on a cutting board, with the flat side down. Carefully cut downward to create slices about 1/4-inch thick. You can use a sharp chef's knife or a serrated knife, which can create a rougher surface and lead to crispier fries.

Stack 2 or 3 slices and cut them into 1/4-inch thick sticks, or batons. Try to cut the fries to be the same size for even cooking. You can also use a French fry cutter or a mandoline for easier and more consistent cutting.

Place the cut potatoes in a bowl of cool water as you work to prevent them from browning.

Once all the potatoes are cut, rinse them in a colander for about 15-20 seconds to remove excess starch. Then, place them in a bowl of cold water and soak for about 10 minutes. Soaking helps to remove additional starch, which can cause the fries to stick together during frying and prevent them from becoming crispy.

After soaking, drain the potatoes and dry them thoroughly with a kitchen or paper towel. Blot any excess water to prevent splattering when frying and to ensure even browning.

Now you're ready to fry your potatoes! Heat your oil to the right temperature (around 360-400°F) and fry the potatoes in batches until they're golden and crispy. Enjoy your delicious, homemade French fries!

Soak the potatoes

Soaking the potatoes is an important step in making french fries. It helps to remove excess starch from the potatoes, which can prevent them from sticking together and ensures maximum crispiness. The water used for soaking can be plain or contain a small amount of vinegar or salt. The potatoes should be soaked for at least 10 minutes, and up to 30 minutes. After soaking, the potatoes should be rinsed and dried as thoroughly as possible before frying.

Heat the oil

Heating the Oil

Now that your potatoes are ready, it's time to heat the oil. The oil temperature is crucial to achieving the perfect crispiness for your French fries. Here are the steps to heat the oil and some tips to ensure success:

• Choose the right oil: Select an oil with a high smoke point, preferably above 400°F (204°C). Good options include peanut oil, canola oil, avocado oil, vegetable oil, sunflower oil, or corn oil.
• Use a heavy-bottomed pan: A heavy-based, deep pan is essential for heating the oil. It helps to distribute heat evenly and maintain a constant temperature.
• Heat the oil to 365°F-400°F (182°C-204°C): Use a deep-fat thermometer or a fry thermometer to monitor the temperature accurately. If using a deep fryer, follow the manufacturer's instructions for heating the oil.
• Don't overcrowd the pan: Fry the potatoes in batches to avoid overcrowding the pan, which can cause the temperature to drop. Depending on the size of your pan, fry about one-third of the potatoes at a time.
• Maintain an even temperature: Keep the oil at a constant high temperature throughout the frying process. Adjust the heat as needed to maintain the desired temperature.
• Be cautious: Frying involves high temperatures and hot oil, so always exercise caution. Keep a lid or baking soda nearby in case of any flare-ups.
• Dry the potatoes: Before adding the potatoes to the hot oil, ensure they are thoroughly dried with paper towels. Excess moisture can cause splattering and affect the cooking process.
• Fry until tender and golden: Fry the potatoes until they are tender in the centre and the edges just start to colour and blister. This usually takes around 7 to 9 minutes, depending on the thickness of your fries.
• Drain and season: Use a slotted spoon or ladle to remove the fries from the hot oil and transfer them to paper towels to drain. Sprinkle with salt, or your desired seasoning, immediately while they are still hot.

Fry the potatoes

Now that you've got your potato slices ready, it's time to fry them!

First, heat up your oil. You'll want to use an oil with a high smoke point, like canola, peanut, corn, safflower, or sunflower oil. Heat it to around 365°F (185°C) in a heavy-bottomed pan. You can use a deep-fat thermometer to monitor the temperature.

While the oil is heating up, pat your potato slices dry with paper towels. This is important because excess moisture can cause sputtering and affect how your fries brown.

Once your oil is hot, carefully add your potato slices. You'll want to work in batches so as not to crowd the pan, which can lower the temperature of the oil. Fry the potatoes for around 5 to 10 minutes, or until they are tender and just starting to colour. Use a slotted spoon or spider strainer to remove the fries from the oil and place them on paper towels to drain.

At this point, your fries have had their first fry. For extra crispy fries, you can give them a second fry at a higher temperature (around 375°F or 190°C). This will give them a golden colour and a crunchy exterior. Again, work in batches and fry for around 3 to 5 minutes. Drain on paper towels and season with salt while they're still hot.

And that's it! You've now got a batch of crispy, golden french fries. Serve them up hot and enjoy!

Frequently asked questions