Making Crispy French Fries: Deep Fryer Secrets

Making French fries at home is a simple process that yields delicious results. The key to crispy homemade French fries is to remove the starch from the potatoes before frying. This can be done by soaking the potato strips in cold water for at least an hour, or even overnight. After soaking, the potatoes should be rinsed and dried thoroughly before frying.

The best potatoes for French fries are russet potatoes, which are dense and low in moisture, resulting in crispy fries. Other types of potatoes, such as red potatoes, fingerling, and new potatoes, are high in moisture and will become hollow when fried.

The optimal oil temperature for frying French fries is 300°F for the first fry, and 400°F for the second fry. Peanut oil or vegetable oil is recommended for frying, as they have high smoke points.

The double-fry method is essential for achieving the perfect crispy texture. The first fry at a lower temperature cooks the potatoes without burning, while the second fry at a higher temperature makes the exterior golden and crispy.

Homemade French fries are a delicious treat that can be easily made in a deep fryer or oven. With the right technique and ingredients, you'll be enjoying crispy, golden French fries in no time!

Soak potato strips in water for 30 minutes

Soaking the potato strips in water is an important step in making homemade french fries with a deep fryer. It is recommended that you soak the potato strips in water for around 30 minutes, although some recipes suggest a shorter time of 10 minutes. This process helps to remove excess starch from the potatoes, which will ultimately lead to crispier fries.

After cutting your potatoes into fries, place them in a bowl of cold water. This will also prevent them from browning while you cut the rest of the potatoes. You can also add ice to the water to further prevent browning. If you want to be extra thorough, you can rinse the potato sticks under tap water for 15-20 seconds before placing them in the bowl of water.

Once you have soaked your potatoes, it is important to dry them thoroughly. This will prevent the oil from splattering when you start frying. You can use paper towels or a clean kitchen towel to pat them dry, or simply spread them out on a tray and let the residual heat do the job for you.

Now your potatoes are ready for the first round of frying!

Pat potatoes dry

Pat the potatoes dry with paper towels or a clean kitchen towel. This is an important step as it prevents splattering when the potatoes are placed in the hot oil. It also helps to reduce the time it takes for the potatoes to brown and ensures crispier fries.

After patting the potatoes dry, carefully place them into the hot oil.

Fry at 275°F for 5 minutes

Now that you've sliced your potatoes into fries, soaked them in water, and dried them thoroughly, it's time to fry!

Heat your oil to 275°F (135°C) and gently place your potatoes into the hot oil. Fry for about 5 minutes, stirring and flipping the potatoes occasionally. Use a slotted spoon to transfer the potatoes to a paper towel-lined plate and let them cool completely.

This first fry is done at a lower temperature to soften the potato and prepare the starchy surface for the second frying. The potatoes should still be relatively soft and should not have browned or crisped.

Cool potatoes

Cooling the Potatoes

After the first fry, it is important to let the potatoes cool down before frying them a second time. This will ensure that the potatoes are soft on the inside and crispy on the outside. The first frying is done at a lower temperature (around 275-325°F) to soften the potato and prepare the starchy surface for the second frying. The second frying is done at a higher temperature (around 350-375°F) to crisp up the exterior.

After the first fry, remove the potatoes from the oil using a slotted spoon or a long-handled metal strainer and drain them on paper towels or brown paper bags. It is important to spread them out in a single layer so they can cool down evenly and "breathe." Let them cool completely before frying them a second time.

While the potatoes are cooling, you can increase the oil temperature to prepare for the second fry. You can also use this time to blot the potatoes with paper towels to remove any excess oil.

Once the potatoes have cooled, they are ready for the second fry. Carefully place them back into the hot oil and fry until golden brown and crispy. Again, you will need to fry in batches to avoid overcrowding the pan and causing the oil temperature to drop.

After the second fry, remove the potatoes from the oil and drain them on paper towels or brown paper bags. Season with salt while they are still hot so that the salt sticks to the potatoes. Serve immediately and enjoy your homemade French fries!

Fry at 350°F for 5-6 minutes

Now that your oil is heated to 350°F, it's time to fry your potatoes for the second time. This is the step that will give your fries a wonderful crunch and keep you coming back for more. Add the potatoes to the oil and fry them for 5 to 6 minutes, or until they are golden brown. When they're done, remove them from the deep fryer and blot them with a paper towel to remove any excess oil. Sprinkle with salt to taste and serve immediately.

If you're making a large batch of fries, you can keep them warm and crispy by flash-frying them for an extra 30 seconds to 1 minute. This way, you can serve them all hot and crispy!

Frequently asked questions