Deep-Frying Seasoned Fries: A Tasty, Crispy Treat

Making seasoned fries in a deep fryer is a great way to get that crispy, golden exterior and soft, fluffy interior. The key to achieving this texture is to fry the potatoes twice at two different temperatures. The first fry is done at a lower temperature to soften the potatoes, and the second fry is at a higher temperature to crisp them up. It is also important to soak the potatoes in cold water before frying to remove excess starch and ensure crispiness. When it comes to seasoning, garlic salt, onion salt, paprika, and salt are popular choices, but you can also experiment with other spices like Old Bay, Cajun seasoning, or black pepper. So, if you're looking for that restaurant-style fry at home, get out your deep fryer and give this method a try!

Soak the potatoes in water to remove starch

Soaking potatoes in water is a crucial step in making seasoned fries in a deep fryer. This process helps to remove excess starch from the potato strips, resulting in crispier fries. Here's a detailed guide on how to soak potatoes for this purpose:

• Rinsing and Soaking: Once you've cut your potatoes into fries, place them in a colander and give them a quick rinse for about a minute. This initial rinse helps remove any surface starch. Then, transfer the potato fries to a large bowl of cold water and let them soak. The soaking time can vary from 10 minutes to 2 hours or even overnight for the best results. During this time, the potatoes will release starch into the water, ensuring a crispy exterior for your fries.
• Draining and Drying: After the soaking process, it's essential to drain the potatoes thoroughly. You'll notice that the water has become starchy, indicating the removal of excess starch from the potatoes. Use a colander to drain the potatoes and then spread them out on a kitchen towel or paper towels to blot any excess water. Removing as much moisture as possible is crucial, as it can cause sputtering when the potatoes are added to the hot oil.
• Timing and Temperature: While the soaking time can vary, it's important to plan accordingly. If you're short on time, a minimum of 10 minutes to 30 minutes of soaking will still make a difference. However, for the best results, aim for a longer soaking period, such as 2 hours or even overnight. Keep the potatoes in the fridge during extended soaking periods.
• Oil Temperature: When frying your potatoes, the oil temperature plays a vital role. For the initial frying, heat the oil to around 325°F to 350°F. This lower temperature cooks the interior of the potato, making it soft. For the second frying, increase the temperature to 350°F to 400°F. This higher temperature is crucial for achieving the desired crispiness and golden-brown exterior.
• Double-Frying Method: To achieve the perfect crispy texture and fluffy interior, it's essential to fry the potatoes twice. The first frying at a lower temperature softens the potatoes, while the second frying at a higher temperature ensures a crunchy exterior. This two-step process is the key to creating restaurant-quality fries at home.

Dry the potatoes

Drying the potatoes is an important step in making seasoned fries in a deep fryer. After cutting the potatoes into fries, it is recommended to soak them in a bowl of cold water for at least 10 minutes, or even up to 24 hours, to remove excess starch and prevent soggy fries. This will ensure the most deliciously crispy results.

Once the soaking time is complete, drain the potatoes and use a kitchen or paper towel to blot and pat them dry, removing as much excess water as possible. This step is crucial, as any remaining moisture can cause sputtering and increase the time it takes for the potatoes to brown.

If you are making battered fries, you can then dip the potatoes into the batter before placing them into the deep fryer. However, if you are not using a batter, ensure that the potatoes are thoroughly dried before placing them into the hot oil to prevent splattering.

Fry the potatoes at a lower temperature

Frying the potatoes at a lower temperature is the first step in a two-step process to making the perfect French fries. This initial fry is done at a lower temperature to soften the potato and prepare the surface of the potato for the second round of frying. The second fry is done at a higher temperature to make the exterior of the potato crispy.

For the first fry, heat the oil in a deep fryer, Dutch oven, or large saucepan to 275 degrees Fahrenheit (135 degrees Celsius). Add the potatoes and fry for about five 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.

The oil temperature for the second fry should be increased to 350 degrees Fahrenheit (175 degrees Celsius). Add the potatoes and fry for a second time until golden brown, which should take about five to six minutes.

Fry the potatoes at a higher temperature

Frying the potatoes at a higher temperature is the second step in the double-frying method. This step is done after the potatoes have been fried at a lower temperature, removed from the oil, and cooled. The second frying is done at a higher temperature to crisp the edges of the potatoes and turn them golden brown. The optimal temperature for the second frying is between 350°F and 375°F. The potatoes should be fried for about 2 to 7 minutes, depending on the desired level of crispness and browning.

During the second frying, it is important to fry the potatoes in smaller batches to prevent overcrowding and ensure even cooking. This step is crucial in achieving the perfect French fry with a crispy exterior and fluffy interior. After the second frying, the potatoes should be drained on paper towels to absorb any excess oil. They can then be seasoned with salt or other spices and served immediately.

Season the fries

Seasoning is the key to making your fries stand out. The right spices can take your fries from good to incredible. Here are some tips to help you season your fries like a pro:

Choose the Right Potatoes

Start by selecting the right type of potatoes. Russet potatoes are often recommended for making fries because they are starchy and have less moisture content. This means they will give you crispy fries on the outside and fluffy fries on the inside.

Soak the Potato Strips

Once you've cut your potatoes into strips, soak them in a bowl of cold water for about 30 minutes. This step helps draw out the starch, ensuring your fries turn out deliciously crispy. After soaking, be sure to pat the potatoes dry before moving on to the next step.

Prepare the Seasoning

While your potatoes are soaking, you can prepare your seasoning. For classic seasoned fries, you can use a combination of garlic salt, onion salt, paprika, and regular salt. Sift the seasonings along with flour, and then gradually stir in water to create a batter. You can also experiment with other spices like Cajun seasoning, Old Bay, Italian seasoning, black pepper, or garlic powder.

Dip and Fry

After your potatoes are dry, it's time to dip them in the batter. Make sure each potato strip is well-coated. Carefully place the battered potatoes into the hot oil in batches to prevent them from clumping together. Fry them until they turn golden brown and crispy.

Drain and Season

Once your fries are cooked, drain them on a paper towel-lined plate to absorb any excess oil. Seasoning your fries while they are still hot will help the spices stick to the potatoes. Sprinkle your favourite seasoning blend generously over the fries, and toss to coat them evenly.

Now you're ready to enjoy your delicious, crispy, and perfectly seasoned fries!

Frequently asked questions