Making French Fries: Deep Fryer Secrets

Making fresh-cut French fries in a deep fryer is a simple process that yields delicious results. Here's a step-by-step guide to achieving crispy, golden French fries at home:

Ingredients and Equipment:

- 5-6 large Russet or Kennebec potatoes

- Oil for frying (peanut, canola, vegetable, or sunflower oil)

- Deep fryer

- Large mixing or serving bowl

- Fry basket (optional)

- Skimmer spoon or metal tongs

- Paper towels

- Condiments and seasonings of your choice

Step 1: Preparing the Potatoes:

Begin by washing the potatoes thoroughly under cool, clean water. You can use a colander or wire strainer for this step. Optionally, you can create a natural vegetable wash by combining water with white vinegar and lemon juice and soaking the potatoes for 2-5 minutes. This ensures your potatoes are nice and clean, as they grow underground.

Next, cut the potatoes in half lengthwise. You can peel the potatoes if you prefer, or if they are particularly dirty. For longer potatoes, you can further cut the halves into 1/2-inch slices before slicing them into 1/4-1/2 inch strips. Try to keep the cuts consistent, but don't worry if they're not perfectly uniform. Soak the sliced potatoes in cold water for 30 minutes to an hour to reduce starch and prevent premature browning.

Step 2: Initial Frying:

Fill your deep fryer with your chosen oil, ensuring it reaches about 1/3 of the way up the fryer. Heat the oil to between 275-300 °F (135-149 °C). Dry the potatoes thoroughly with paper towels, removing any excess moisture. Place the potatoes in a fry basket, if available, or use a skimmer or tongs. Blanch the potatoes in the oil for 4-5 minutes. They should still be relatively soft.

Step 3: Second Frying for Crispness:

Remove the potatoes from the oil and increase the heat to 400 °F (204 °C). Allow the potatoes to cool slightly while the oil heats up. Return the potatoes to the fryer for the final round of frying. Cook for 3-6 minutes, or until they are golden and crisp. Keep a close eye on them to avoid overcooking.

Step 4: Seasoning and Serving:

Remove the fries from the oil and place them on paper towels to absorb excess oil. Season with sea salt, black pepper, or your favorite spices. You can also get creative with seasonings like garlic powder, onion powder, paprika, or a blend of your choice. Serve your fresh-cut French fries with condiments such as ketchup, mayo, ranch, honey mustard, or anything you desire. Enjoy your homemade treat!

Cleaning and slicing the potatoes

The first step to making fresh-cut French fries is to wash your potatoes. Place them in a colander or wire strainer and rinse them off with cool, clean water. Use the pads of your fingers or a stiff-bristled brush to scrub away any dirt and debris. If you want to be extra thorough, you can also soak your potatoes for 2-5 minutes in a mixture of water, white vinegar, and lemon juice.

Once your potatoes are clean, cut them in half down the middle lengthwise. You can leave the skins on or peel them, depending on your preference. For French fries, longer potatoes are better.

Next, cut the halves into 1/2-inch slices. Rest each bisected potato flat-side-down on your cutting board and slice it lengthwise 3-4 times. This will make them easier to cut into individual fries. For larger potatoes, you may need to make a few extra cuts.

Now, slice 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, but don't worry if they're not all exactly the same thickness. Just make sure there isn't a big size difference that could lead to uneven cooking.

If you want to get creative, you can use a vegetable slicer to make your own fun shapes, like shoestring, curly, or waffle fries.

Finally, soak your sliced potatoes in cold water for 30 minutes to an hour. This step is optional but will help reduce the amount of starch in the potatoes, preventing them from browning too quickly when you fry them.

Frying initially to cook the fries through

After cutting the potatoes into thin strips and soaking them in cold water for 30 minutes, it's time to fry them! First, fill your deep fryer about 1/3 of the way with your preferred frying oil, such as peanut, canola, vegetable, or sunflower oil. Heat the oil to 275–300 °F (135–149 °C). While the oil is heating up, dry your potatoes thoroughly with paper towels. Make sure there is as little moisture left on the potatoes as possible.

Once the oil is hot, place your potatoes in a fry basket (if your fryer has one) or carefully lower them into the oil using a metal skimmer or tongs. Blanch the potatoes for 4-5 minutes. They should still be relatively soft when you take them out. If they start to brown or crisp, your oil is too hot, or you've left them in too long.

Remove the fries from the oil and increase the heat to 400 °F (204 °C). Let the fries cool slightly while the oil heats up.

Frying a second time for the perfect finish

The second round of frying is where the magic happens. It's time to turn up the heat and give your fries that mouth-watering golden-brown crispiness that makes them so irresistible. Here's how to nail the second fry like a pro:

Heating the Oil

Crank up the heat and get your oil sizzling at around 400 °F (204 °C). This temperature will ensure your fries get nice and crispy without burning. If your deep fryer has adjustable temperature settings, select the highest option to get that oil good and hot.

Fry Time

Now it's time to send those potatoes back into the fryer for their final swim. Carefully place them into the hot oil, taking care not to splash. Keep a close eye on them, as they'll only need 3-6 minutes to reach that perfect golden hue. You'll know they're done when they start to turn a light brown around the edges.

If you like your fries extra crispy, you can leave them in for an additional minute or two. Just be careful not to overdo it, or you might end up with burnt fries.

Cooling and Seasoning

Remove the fries from the oil and place them on a fresh bed of paper towels to absorb any excess grease. They'll be scorching hot, so give them a few minutes to cool down before digging in. Sprinkle them with a pinch of sea salt, or get creative with your favourite spices and seasonings. Black pepper, garlic powder, onion powder, or a custom blend of spices can take your fries to the next level.

Serving

Now it's time to enjoy the fruits of your labour! Serve your fries with your favourite condiments. Ketchup is a classic, but feel free to get creative with mayo, ranch, honey mustard, sriracha, chilli, queso, or even brown gravy. Dip, dunk, or drench—it's your call!

Tips for the Perfect Finish

• Remove any excess moisture from your potatoes before the second fry. Moisture can affect the crispiness of your fries and may cause splattering in the hot oil.
• Keep an eye on your fries during the second fry. They can go from golden to burnt in a matter of moments, so don't walk away from that fryer!
• If you're making a large batch, you may need to do multiple rounds of frying to ensure consistent results.
• For an extra crispy kick, try double-frying your fries. This technique involves frying the potatoes at a lower temperature first, then turning up the heat for the second fry.

Seasoning the fries

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 it onto your fries.

You can also use 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.

Serving the fries

Now that your fries are cooked to perfection, it's time to serve them while they're still hot and crispy. Here are some tips to ensure your fries taste delicious and stay crispy:

• Drain the excess oil: After the final fry, remove the fries from the deep fryer and place them on a wire rack or a plate lined with paper towels. This will help absorb any excess oil, ensuring the fries aren't greasy.
• Seasoning: Sprinkle your favourite seasoning over the hot fries. Sea salt is a classic choice, but you can also get creative with cracked black pepper, garlic powder, onion powder, or a custom blend of spices.
• Serve immediately: French fries are best enjoyed fresh out of the fryer. Place them in a serving dish and enjoy them while they're still hot and crispy.
• Dipping sauces: Offer a variety of dipping sauces on the side, such as ketchup, mayonnaise, ranch dressing, honey mustard, or even something unique like sriracha or chili.
• Storage: If you have leftover fries, let them cool completely, then store them in an airtight container in the refrigerator. They will stay fresh for 3-5 days.
• Reheating: To reheat leftover fries, place them in the oven or a skillet to maintain their crispness. Avoid microwaving, as it can make the fries soggy.
• Freezing: You can also freeze cooked French fries. Place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag or airtight container. Frozen fries will last for 10-12 months.

Frequently asked questions