Make Fries Crispy: Deep Fryer Tips And Tricks

Making crispy fries in a deep fryer is an art, and there are several methods to achieve the perfect result. The most common approach is the double-fry method, where the potatoes are fried at a lower temperature first and then again at a higher temperature. This ensures a soft interior and a crispy exterior. However, a single-fry method can also be used, where the potatoes are fried at a consistent temperature of around 300-400°F. The choice of potato is crucial, with russet potatoes being the most recommended due to their starchy and fluffy texture. Soaking the potatoes in cold water before frying helps remove excess starch, resulting in crispier fries. Additionally, the use of specific oils like peanut, canola, or vegetable oil contributes to the desired crispiness.

Soak the potatoes in water for at least an hour, or overnight

Soaking the potatoes in water for at least an hour, or even overnight, is a crucial step in achieving the perfect level of crispiness for your fries. This process helps to remove excess starch from the potatoes, which is key to ensuring your fries turn out crispy rather than soft and crumbly. The longer you soak the potatoes, the crispier your fries will be, so if you want that extra crunch, be sure to leave them to soak for a good amount of time.

While soaking the potatoes is essential, it's also important to note that you shouldn't let them sit in the water for too long. A few hours should be enough, and definitely no more than 24 hours. Any longer than that, and your potatoes will start to break down, which will affect the texture and taste of your fries.

During the soaking process, it's a good idea to keep the potatoes in the fridge, especially if you plan on soaking them for a longer period of time. This will help to keep them fresh and prevent any potential food safety issues.

Once the soaking is done, be sure to rinse the potatoes thoroughly with cold water. This will help to remove any remaining starch and will also help to cool them down if they've been sitting in the fridge. After rinsing, it's important to dry the potatoes as much as possible. Excess moisture can affect the frying process and impact the crispiness of your fries, so take the time to pat them dry with a clean towel or kitchen paper.

Now that your potatoes are soaked, rinsed, and dried, you're ready to start frying! But before you drop them into the hot oil, there are a few things to keep in mind. First, make sure your oil is heated to the right temperature. For the initial fry, you'll want the oil to be around 325°F. This first fry is meant to soften the potatoes and prepare them for the second fry, so you don't want the oil too hot.

When frying, be sure to work in batches to avoid overcrowding the pot or fryer. Depending on the size of your potatoes and your cooking vessel, you may need to cut them into smaller pieces to ensure even cooking. Fry the potatoes for around 5 minutes, or until they are softened and slightly coloured. Then, remove them from the oil and drain them on a paper-towel-lined plate or tray.

For the second fry, you'll want to increase the oil temperature to around 375°F. This higher temperature will help to crisp up the exterior of the fries and give them that golden brown colour we all know and love. Again, work in batches to avoid overcrowding, and fry the potatoes for 2-6 minutes, or until they reach your desired level of crispiness and browning.

Once they're done, remove the fries from the oil and blot them with a paper towel to absorb any excess oil. Then, sprinkle them with salt, or your desired seasoning, and serve immediately. Enjoy the fruits of your labour – those crispy, golden fries are sure to be a hit!

Rinse the potatoes and dry them thoroughly

Rinsing the potatoes is an important step in the process of making crispy fries. It helps to remove excess starch from the surface of the potatoes, which can make them soggy and prevent them from crisping up properly. After rinsing, it is crucial to dry the potatoes thoroughly. This can be done by spreading them out on tea towel-lined trays or paper towels and allowing them to air dry for a few minutes. Alternatively, you can blot them with a kitchen or paper towel to absorb the moisture. Ensuring that the potatoes are completely dry before frying will help to reduce sputtering and promote even browning.

Heat the oil to 300°F and fry the potatoes in batches for 5-6 minutes

Heating the oil to 300°F and frying the potatoes in batches for 5-6 minutes is a crucial step in achieving the perfect crispy French fries. Here's a detailed breakdown of this step:

Heating the Oil

When heating the oil, it is important to use a thermometer to monitor the temperature closely. Aim for 300°F (149°C), which is the ideal temperature for the first fry. This temperature ensures that the oil is hot enough to cook the potatoes without burning them.

Frying the Potatoes in Batches

Frying the potatoes in batches is essential to avoid overcrowding the fryer. Overcrowding can result in uneven cooking and prevent the potatoes from crisping properly. Depending on the size of your fryer, you may need to divide the potatoes into multiple batches.

Fry Time

For the first fry, aim for a fry time of 5-6 minutes. This duration allows the potatoes to cook through without taking on too much color. The potatoes should be softened and slightly darker but still relatively pale.

After the First Fry

After the first fry, it is crucial to remove the potatoes from the oil and drain them on paper towels. This step helps absorb any excess oil and prevents the potatoes from becoming greasy. It also gives the potatoes a brief break before the second fry, which is crucial for achieving the perfect crispness.

On to the Next Batch

Repeat the process for the remaining batches of potatoes, making sure to allow the oil to return to the desired temperature of 300°F before adding more potatoes. This ensures consistent cooking for each batch.

Preparing for the Second Fry

Once all the potatoes have been fried once, it's time to increase the oil temperature for the second fry, which will give them that extra crispness and golden color.

Heating the oil to 300°F and frying the potatoes in batches for 5-6 minutes is a critical step in the process of making crispy French fries. By following these steps closely, you'll be well on your way to achieving the perfect crispy texture and flavor for your French fries.

Increase the heat to 400°F and fry the potatoes again until golden brown

Now, it's time to fry the potatoes for the second time. This is the step that will give your fries a golden-brown colour and a crispy texture.

Increase the heat of the oil to 400°F. You can use a thermometer to monitor the temperature of the oil. Once the oil has reached the desired temperature, carefully add the potatoes to the hot oil. Fry the potatoes for about 5 minutes, stirring them occasionally to ensure even cooking.

As the potatoes fry, you will notice them turning a gorgeous golden-brown colour and becoming wonderfully crispy. After about 5 minutes, they should be ready. Use a slotted spoon to remove the potatoes from the oil and place them on a paper towel-lined plate or bowl. Blot them with a paper towel to absorb any excess oil.

Now, your homemade French fries are ready to be served and enjoyed! Sprinkle them with salt or your favourite seasoning while they are still hot so that the seasoning sticks to the potatoes. You can also serve them with ketchup, mayonnaise, aioli, nacho cheese sauce, or your favourite condiment.

If you have any leftover fries, you can store them in an airtight container in the refrigerator for up to 5 days. When you're ready to enjoy them again, simply reheat them in the oven at 350°F for about 10 minutes until they are warm and crisp.

Drain the potatoes on paper towels and season with salt

Once you've fried your potatoes, it's time to drain them on paper towels and season with salt. This is an important step in the process of making crispy fries.

First, use a slotted spoon to transfer the potatoes from the deep fryer to a paper towel-lined plate. Spread them out in a single layer so they can "breathe" and cool down. Leaving them in a pile will cause them to steam and become soggy.

Next, sprinkle the potatoes with salt. Salt is a crucial seasoning that enhances the flavour of the fries. You can also add other seasonings like chili powder, garlic powder, onion powder, black pepper, or Cajun seasoning. It's best to season the fries while they're still hot so that the salt sticks to them.

Finally, serve the fries immediately. Fries are best enjoyed fresh and crispy, so don't let them sit for too long before digging in!

Frequently asked questions