Perfect Fries: Fryer Secrets To Crispy, Golden Success

Making the best fries in a fryer requires a few key steps. Firstly, it's important to use the right type of potato – starchy, floury potatoes like russet or King Edward are ideal, while waxy varieties like red potatoes should be avoided. Before frying, the potatoes should be cut into even-sized slices, soaked in cold water to remove excess starch, and thoroughly dried.

The frying process itself involves two stages. For the first fry, heat oil in a deep fryer or large saucepan to around 300-350°F (135-175°C). Fry the potatoes in batches for about 5 minutes, stirring occasionally, until they are softened but not browned. Remove the potatoes from the oil and allow them to cool completely.

For the second fry, increase the oil temperature to 350-400°F (175-200°C). Fry the potatoes again in batches until they are golden brown and crispy, which should take around 5 minutes. Remove the fries from the oil, blot with a paper towel, and season with salt before serving.

The best type of potato for fries is a dense, starchy, floury potato, like a Russet

The Best Potato for Fries: Russet

When making French fries, it is important to remove starch and moisture from the potatoes. This can be achieved by soaking the potatoes in cold water and cooking them twice. The double-fry method is crucial for achieving the perfect crisp exterior.

• Slice the potatoes about 1/2 inch thick.
• Soak them in cold water for at least an hour or overnight. The longer the soaking time, the crispier the fries will be.
• Rinse and thoroughly dry the potatoes.
• Heat oil to 300° F and fry the potatoes in batches for 5-6 minutes.
• Increase the heat to 400° F and fry each batch a second time until golden brown and crispy.
• Remove from the oil, place on paper towels, and sprinkle with salt.

By following these steps and using the right type of potato, you can achieve the perfect French fries with a fluffy interior and a crisp exterior.

Soak the potato slices in cold water to remove starch

Soaking the potato slices in cold water is an essential step in making the best fries. This process, which typically lasts for at least 30 minutes but can be as long as overnight, helps to remove excess starch from the potatoes. The longer the soak, the crispier the fries will be.

The science behind this is that starch is what makes things soft and crumbly, and we want our fries to be sturdy and crisp. Soaking the potato slices in cold water also helps to remove excess sugars from the surface of the potatoes, which can cause them to brown too quickly before they have a chance to become crisp.

After soaking, it is important to thoroughly pat the potatoes dry before frying. This will help ensure that the fries are not greasy and will also reduce the chance of sputtering when they are added to the hot oil.

Once the potatoes are dry, they are ready to be fried. For the best results, a double-fry method is recommended. The first fry should be at a lower temperature to soften the potato, and the second fry at a higher temperature to crisp the edges and create that desirable golden brown colour.

Rinse and dry the potatoes before frying

Rinsing and drying the potatoes before frying is an essential step in making the best fries. This is because it removes excess starch, which can make the fries soggy and prevents them from crisping up.

To do this, place the cut potatoes in a colander and rinse them under cold running water for about 15 to 20 seconds. Then, soak the potatoes in a bowl of cold water for at least 30 minutes, or even overnight. The longer you soak them, the crispier they will be. After soaking, rinse the potatoes again and pat them completely dry with paper towels or a clean dishcloth. This ensures that excess moisture is removed, as moisture can cause sputtering and prevent the fries from browning evenly.

Fry in batches to avoid overcrowding the pan

Frying in batches is essential to avoid overcrowding the pan. This is because frying too many fries at once will make them less crispy. The fries need room to "breathe" and letting them have their space will ensure they turn out perfectly crispy.

When frying in batches, it is important to let the oil return to the desired temperature before adding the next batch. For example, if you are frying at 400°F, the oil will drop to around 360°F when you add the first batch of fries. Allow the oil to return to 400°F before adding the next batch.

If you are using a slotted spoon to add the potatoes to the oil, be sure to wait 10 seconds between each addition to ensure the oil doesn't bubble up too high.

Freeze leftover fries for up to 3 months and reheat in the oven

If you have leftover fries, you can freeze them for up to 3 months and reheat them in the oven whenever you're craving some crispy potatoes. Here's how to do it:

Freezing Leftover Fries

First, let the fries cool completely. Then, transfer them to a plate or tray and place them in the freezer for about 40 minutes to flash freeze. After they're frozen, put them in a freezer bag or container and store them in the freezer for up to 3 months.

Reheating Frozen Fries in the Oven

When you're ready to enjoy your frozen fries, preheat your oven to 400°F (200°C). Spread the frozen fries on a baking sheet lined with parchment paper, making sure they're in a single layer and not touching each other. Heat them in the oven for about 15 to 20 minutes, or until they're crispy and golden brown. If you like your fries extra crispy, you can continue baking for a few more minutes.

Tips for the Best Results

• Don't overcrowd the baking sheet. This will help ensure that your fries get nice and crispy.
• For even cooking, cut your fries into similar sizes before freezing.
• Season your fries before freezing, or add seasonings like salt, garlic powder, or Parmesan cheese after reheating.

Frequently asked questions