Making Tasty Thunder Fries Using A Fryer

Thunder fries are a type of French fry that is extra crispy. To make thunder fries at home, you will need to use the double-fry method. First, cut your potatoes into fries of your desired thickness. Next, soak the potato strips in a bowl of cold water for at least 30 minutes to remove excess starch and ensure crispy results. After soaking, thoroughly pat the potatoes dry with paper towels or a clean dishcloth. Then, heat oil in a deep fryer or large saucepan to 275 degrees Fahrenheit (135 degrees Celsius). Gently add the potatoes to the hot oil and fry for about five minutes. Use a slotted spoon to transfer the potatoes to a paper towel-lined plate and let them cool completely. For the second fry, heat the oil to 350 degrees Fahrenheit (175 degrees Celsius). Add the potatoes and fry again until they are golden brown, which should take about five to six minutes. Finally, remove the fries from the oil, blot with a paper towel, and sprinkle with salt before serving.

Soak the potatoes in water to remove starch and prevent browning

Soaking potatoes in water is an essential step in the process of making french fries, as it removes excess starch and prevents browning. This step is especially important if you plan to fry your potatoes, as the starch can affect the texture and taste of the final product.

To effectively remove starch from potatoes, follow these steps:

• Rinse and soak the potatoes: Give your potatoes a quick rinse under cold running water to remove any dirt. Then, using an airtight container, fill it halfway with cold water and place the potatoes inside. Allow them to soak for at least 30 minutes, but preferably a few hours. You will notice that the water becomes cloudy at the bottom, indicating the release of starch. Change the water as needed, rinsing in between to eliminate any starch sediment that may have settled.
• Blanch in hot water: After soaking, drain the potatoes and replace the water. Bring the pot of water to a boil and drop in the potatoes. Cook them for a few minutes until they are tender. This process helps remove even more starch. The tiny starch granules absorb the hot water, swell, and burst, releasing the starch from the potatoes.
• Soak in salt water: For this step, you will need to peel and cut the potatoes into equal-sized pieces. Soak them in salted water for about 30 minutes. Then, drain and replace the water, boiling the potatoes again for 15 minutes in freshwater. This process, known as blanching, helps extract a significant amount of starch from the potatoes.

By following these steps, you will effectively remove excess starch from your potatoes. However, it is important to note that the longer you soak the potatoes, the more starch will be removed. Therefore, if you prefer your fries with a bit more starch for a softer texture, you can reduce the soaking time. Additionally, make sure to dry the potatoes thoroughly after soaking and before frying, as this will ensure a crispier result.

Now, let's discuss why soaking potatoes in water also helps prevent browning. When potatoes are cut and exposed to air, they undergo oxidation, which causes their flesh to turn brown. By soaking them in water, you create a barrier that prevents oxygen from reaching the surface and triggering this chemical reaction. This simple step can help maintain the color and flavor of your potatoes.

In summary, soaking potatoes in water is a crucial step when making french fries or any other potato dish. It not only removes excess starch, improving the texture and taste, but also prevents browning by inhibiting oxidation. By following the steps outlined above, you can ensure that your potatoes are properly prepared for frying, resulting in a delicious and crispy final product.

Rinse the potatoes to remove excess sugars

Rinsing the potatoes is an important step in the process of making french fries. It might seem counterintuitive to wash potatoes before frying them, but it serves a few purposes. Firstly, it helps to remove excess starch from the surface of the potatoes. While starch is essential for achieving crispy fries, too much surface starch can cause the potatoes to brown too quickly during frying, resulting in burnt or soggy fries. Rinsing strikes a balance, ensuring your fries emerge from the fryer evenly cooked and golden.

Rinsing the potatoes also helps to remove some of the sugars from the surface. This is important because these sugars can cause the potatoes to burn and turn black during frying. By rinsing the potatoes, you reduce the risk of over-browning and ensure a more consistent colour.

In addition to the above, rinsing the potatoes in cold water makes the potato cells firmer, which leads to crispier fries when fried. When potatoes are cut and exposed to air, they begin to release water and soften. Rinsing them with cold water helps the cells retain some of their firmness, resulting in a better texture in the final product.

To rinse your potatoes effectively, slice them into long strips of uniform thickness and immediately place them in a bowl of cold water. After slicing all the potatoes, rinse them with cold water multiple times, until the water runs clear. This process will help remove excess starch and sugars, and minimise browning during frying. Make sure to dry the potatoes thoroughly with a paper towel or clean cloth before frying, to prevent hot oil splatter and ensure even crisping.

Fry the potatoes at a lower temperature to soften them

To make thunder fries, you'll want to fry your potatoes at a lower temperature first to soften them. This is the first step of the double-frying method, which is recommended for making homemade French fries.

Frying the potatoes at a lower temperature of around 275° F to 300° F (135° C to 150° C) for about 5 to 10 minutes will help soften the potatoes and prepare the starchy surface for the second round of frying. This initial frying step ensures that the middle of the potato cooks through.

After frying at a lower temperature, you'll want to let the potatoes cool completely before proceeding with the second round of frying at a higher temperature. This cooling period is crucial, as it allows moisture to creep back to the surface of the potatoes, which will help create a crispy exterior during the final frying step.

By frying the potatoes at a lower temperature first, you're not only softening them but also preparing them for that signature crispy texture that thunder fries are known for.

Fry the potatoes a second time at a higher temperature to make them crispy

Frying the potatoes a second time at a higher temperature is the key to achieving the perfect French fry. This technique is known as double frying and is essential to getting that coveted crispy exterior.

The first fry is done at a lower temperature, softening the potato and preparing the starchy surface for the second fry. The potatoes should be fried for around five minutes and then allowed to cool.

For the second fry, the oil temperature should be increased to around 350-400°F (175-200°C). The potatoes are then added and fried until golden brown, which should take around five minutes.

Double frying guarantees a wonderful crunch and is the secret to achieving crispy, restaurant-style results.

Season the fries with salt and/or other spices

Seasoning is an important step in making delicious, flavourful fries. While fries are often seasoned with salt, you can also experiment with other spices to add a unique twist to your dish.

Salt is a staple seasoning for fries and can be used on its own or in combination with other spices. When salting your fries, it is important to sprinkle the salt while the fries are still hot, as this helps the salt stick to the surface. If you are using table salt or sea salt flakes, be generous with your seasoning, as these types of salt have larger grains that do not adhere to the fries as well as finer salts. If you are using cooking or kosher salt, on the other hand, a lighter touch is needed as these salts have better sticking power.

In addition to salt, there are a variety of other spices you can use to season your fries. For example, if you are looking for a zesty, herby flavour, you can try a blend of dill weed, garlic powder, onion powder, and salt. This combination will give your fries an addictive flavour that your diners will not be able to resist. If you want to add a savoury kick to your fries, you can try a fries seasoning blend or nori salt, which is made from finely ground nori (dried seaweed). For a more classic approach, simply season your fries with black pepper in addition to salt.

When seasoning your fries, it is important to taste as you go and adjust the amount of seasoning to your preference. Remember, it is always easier to add more seasoning than to take it away, so start with a lighter hand and gradually increase the amount until you achieve your desired flavour profile.

Finally, keep in mind that the type of potato you use can also affect the flavour of your fries. For crispy fries with fluffy insides, opt for starchy or floury potatoes like Russet, Maris Piper, or King Edward. These potatoes have a higher starch content, which promotes crispiness when fried. On the other hand, waxy potatoes, such as red potatoes, fingerling, and new potatoes, are high in moisture and tend to become hollow when fried, so they are not ideal for making crispy fries.

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