Making Perfect Fried Potatoes Using A Deep Fryer

Deep-fried potatoes are a delicious treat, but getting them just right can be a little tricky. The key to success is in the preparation, the oil temperature, and the frying time. First, you'll need to decide whether to peel your potatoes or leave the skins on. Then, you'll need to cut them into slices or wedges, and decide whether to pre-cook them by boiling, steaming, or microwaving. Next, heat your oil to the right temperature—it needs to be hot enough to create a crispy crust without burning the potato. Fry the potatoes in batches, and once golden, drain them on paper towels and season to taste.

Choosing the right potato

Potato Variety

The most popular varieties for deep frying are Russet, Yukon Gold, and Kennebec potatoes. Russet potatoes are widely used for fries due to their high starch and low moisture content, which results in a crispy texture. They are also easily available and affordable. However, they require soaking in water before frying to remove excess starch and prevent them from sticking.

On the other hand, Yukon Gold potatoes are known for their creamy texture and rich flavour. They have a lower starch content, so they don't need to be soaked before frying. This variety is a good option if you want a more delicate fry with a golden crust.

Kennebec potatoes are also praised for making excellent fries. They have a lower sugar content and higher starch content, resulting in a crispier texture. If you can get your hands on Kennebec potatoes, they are definitely worth trying for your deep-fried potatoes.

Size and Shape

When choosing potatoes, consider the size and shape you want for your fried potatoes. For uniform cooking, it's best to choose potatoes of similar size, especially if you're cutting them into wedges or slices. If you're making slabs or wedges, opt for larger potatoes like Russets. For thinner slices or wedges, medium-sized potatoes like Yukon Gold will do.

Skin

Whether or not to peel the potatoes is a matter of preference. Thin-skinned varieties like Yukon Gold or red potatoes can be left unpeeled, adding a creamy texture and flavour to your dish. However, if you prefer a crispier texture, opt for peeling the potatoes before frying.

Freshness

Always choose firm, unbruised potatoes with smooth skin. Avoid potatoes that have started to sprout or show signs of decay. Fresh potatoes will yield the best results in terms of texture and flavour.

Starch Content

The starch content in potatoes varies, and this affects the final texture of your fried potatoes. High-starch potatoes like Russets will give you crispier results, while low-starch varieties may not get as crispy. If you're using high-starch potatoes, be sure to soak them in cold water to remove excess starch and prevent sticking.

In summary, the best potatoes for deep-frying are Russets, Yukon Gold, or Kennebec potatoes. Consider the size, shape, and texture you want for your fried potatoes, and don't forget to check the freshness of your spuds before starting!

Preparing the potato

Firstly, select the right type of potatoes. Russet potatoes are a good variety to use, or you can opt for Yukon gold or red potatoes. These types of potatoes are ideal for frying due to their low moisture content and high starch content.

Next, you'll want to cut your potatoes into the desired shape and size. For fries, cut them into slices or wedges that are around 1/4-inch thick. If you're making wedges, cut the potatoes into uniform-sized pieces, yielding around 4 to 6 pieces per potato. If you're slicing the potatoes, aim for a thickness similar to a dill pickle chip.

Once your potatoes are cut, place them into a bowl of cold water and let them soak. This step helps to remove excess starch from the potatoes, which will result in a crispier fry. You can also add a pinch of salt to the water for extra flavour. Let the potatoes soak for about 20 minutes or until the water is absorbed. Alternatively, you can drain and pat them dry before moving on to the next step.

Now it's time to season your potatoes. Sprinkle a generous amount of your chosen seasoning onto the potatoes. You can use a simple combination of salt and pepper, or get creative with seasonings like dried ranch, garlic powder, Italian seasoning, or thyme. Don't be afraid to experiment with different flavours!

After seasoning, it's crucial to dry your potatoes thoroughly. Use a clean kitchen towel or paper towels to pat them dry. Removing excess moisture will help ensure that your potatoes fry properly and achieve that desired crispy texture.

At this point, your potatoes are almost ready for the fryer! If you're looking for an extra flavour boost, you can try soaking them in a seasoned liquid before coating them. For example, you can soak the potatoes in buttermilk or a sugar solution for added taste and texture. For buttermilk, combine it with Nashville Hot Chicken seasoning and let the potatoes soak for about an hour. For a sugar solution, stir together warm water and sugar, then soak the potatoes for 15 minutes.

Finally, create a coating for your potatoes by preparing a flour mix. You can use a combination of flour and cornstarch, or just all-purpose flour. Dredge the potatoes in the flour mixture, ensuring they are well coated.

Now your potatoes are ready for the deep fryer! Follow the rest of the frying instructions, and you'll soon be enjoying delicious, crispy fried potatoes.

Getting the oil right

Choosing the Right Oil

The type of oil you use can impact the flavour and texture of your fried potatoes. It is recommended to use oils with a high smoke point, such as canola, vegetable, peanut, or corn oil. These oils are neutral in taste, allowing the flavour of the potatoes to shine through.

Amount of Oil

When deep-frying potatoes, it is important to use enough oil to ensure proper cooking. A good rule of thumb is to use enough oil so that it is about 1/4-inch deep in the pan or fryer. This ensures that the potatoes are fully submerged and cook evenly.

Oil Temperature

The temperature of the oil is critical to achieving the desired texture for your potatoes. It should be hot enough to create a golden, crispy crust without burning the interior. Aim for a temperature between 350-375°F (175-190°C). If the oil is too hot, it can cook the exterior of the potatoes too quickly, resulting in a burnt exterior and a raw interior. If it is too cold, the potatoes will absorb more oil and become soggy.

Testing Oil Temperature

To determine if your oil is at the right temperature, you can use a candy thermometer to check that it falls within the desired range. Alternatively, you can test the temperature by dropping a small piece of potato into the oil. If the oil is hot enough, it will sizzle immediately.

Adjusting Temperature for Desired Texture

The frying time and temperature can be adjusted to achieve your desired potato texture. For crispier potatoes, fry at a slightly higher temperature for a shorter duration. For softer potatoes, opt for a lower temperature and cook for a bit longer.

Oil Management

When deep-frying, it is important to monitor the oil level and temperature throughout the process. If the oil level drops, add more oil to maintain the desired depth. If the temperature drops, increase the heat to bring it back up to the target range.

By following these guidelines, you'll be able to get the oil just right for perfect fried potatoes.

Seasoning and coating

The seasoning and coating of your potatoes is a crucial step in achieving the perfect fried potatoes. This process involves multiple steps, including preparing a spice mix, creating a flour coating, and seasoning the potatoes generously. Here is a detailed guide to help you achieve the best results:

Prepare the Spice Mix

Start by mixing the following ingredients in a small bowl to make a flavourful spice mix:

• 2 tablespoons of salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of white pepper
• 1 tablespoon of onion powder
• 2 teaspoons of garlic powder
• 1 teaspoon of cayenne pepper
• 1 teaspoon of dried oregano

Create a Flour Coating

For the flour coating, you will need:

• 1 and 1/2 cups of flour
• 1/2 cup of cornstarch

Mix these two ingredients well. You can also add a teaspoon of baking soda to the mix if desired. This flour coating will give your potatoes a delicious crispy texture.

Prepare the Potatoes

Wash and scrub the potatoes. You can use Russet potatoes or Yukon gold potatoes, as these varieties have a low moisture content and high starch content, making them ideal for frying. Cut the potatoes into your desired shape, such as wedges, slabs, or thin slices. Soaking the potatoes in water before frying helps remove excess starch and prevents them from browning. You can also soak them in a seasoned buttermilk mixture for added flavour and a creamy texture.

Coat and Season the Potatoes

Now, it's time to coat and season the potatoes:

• After draining the potatoes from the water or buttermilk, sprinkle some of the spice mix over them.
• Dredge the potatoes in the flour coating, making sure they are well-coated.
• You can also dip the potatoes in a wet mixture, such as buttermilk or an egg wash, and then coat them with the spice mix again for an extra kick of flavour.
• Place the coated potatoes on a wire rack to dry while you finish preparing the rest of the batch.

Frying and Serving

Once you've completed the coating and seasoning process, it's time to fry your potatoes. Fry them in hot oil at around 350-375 degrees Fahrenheit until they turn a gorgeous golden brown. Remove them from the oil and place them on paper towels to absorb any excess oil. Finally, sprinkle on some more of the spice mix, and your fried potatoes are ready to serve!

Feel free to experiment with different seasonings and coatings to find your perfect combination. Enjoy your delicious, crispy fried potatoes!

Cooking and serving

Deep-fried potatoes are a delicious treat, but there are a few steps to follow to get the best results. First, you'll need to prepare your potatoes. Russet potatoes are a good variety to use, and you can either leave the skins on or peel them. Cut the potatoes into slices or wedges, aiming for uniformity so they cook evenly. If you're cutting wedges, you can place them in cold water until you're ready to fry.

The next step is to preheat your deep fryer or oil to the correct temperature. Most sources recommend heating the oil to around 350–375°F (175–190°C). While the oil is heating, thoroughly dry the potatoes with a clean kitchen towel.

Now it's time to fry! Carefully place the potatoes into the hot oil in batches, being careful not to overcrowd the fryer. Fry for around 10 minutes, or until they're a gorgeous golden brown. Remove them from the oil and drain them on a wire rack placed over a sheet tray to catch any excess oil.

At this point, you can choose to double fry your potatoes for an extra crispy exterior. If you're going for this, turn the heat up to 375°F (190°C) and fry the potatoes again for 2–3 minutes.

Once you're happy with the level of crispiness, remove the potatoes from the oil and drain them again. Season generously with salt, or your chosen seasoning mix. You can also serve them with a dipping sauce like ranch dressing, ketchup, or honey mustard.

Deep-fried potatoes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 3–5 days. Reheat them in the oven or air fryer to restore their crispiness.

Frequently asked questions