French fries are one of those foods that everyone can agree on, even if they are difficult to eat. Most people buy their fries from restaurants or the frozen section of the grocery store, but the best way to enjoy them is to make them yourself at home. All you need is a deep fryer, plenty of clean oil, and enough potatoes to satisfy your hunger. Be sure to make enough to share, because these pups are guaranteed to go fast!
These homemade French fries are so much better than what you can find at the restaurant! The secret is to make double-fried fries cooked at two temperatures, which gives you perfect crispy edges and a soft interior.
Does a person have to own a deep fryer to make fresh French fries?
The answer is, not at all. Remember that fresh fries are basically potato sticks, crispy on the outside and chewy on the inside. Covered, in a bunch of salt, of course.
To do this, you can put oil in a deep skillet like a cast iron skillet to heat the oil and drop them in. Then use a metal spider tool to fish them out and make room for the next batch. You just have to be very careful dropping the fries in the oil so that the hot oil doesn’t splash everywhere, especially on the burners. One thing I’ve learned from reading many Quora answers is that one of the most common causes of house fires is oil fires on the stove that get out of control. Always keep a metal lid for your pan and a kitchen fire extinguisher nearby, just in case.
You can also use a dutch oven to heat your oil. They are a little easier to work with because they have such high sides. Use a clip-on oil thermometer to make sure your temperature stays at a consistent level. Also, cooking the fries in small batches allows the oil to recover faster.
Speaking of ovens, you can coat them in oil and cook them. It’s not quite the same but it’s very good, especially if you put cheese and bacon on it. Then there’s always the air fryer oven. They do a good job if you apply a bit of technique with the potatoes. So there are a lot of options. Hope you find one that suits you
How to make golden and crispy French fries with a deep fryer?
The oil temperature is critical, it must be high. The amount realized at any given time is also critical. The more you put in, the more the temperature will drop initially and you will end up with soggy fries. The other trick is to dry them in a paper towel before starting because the heat from the start will be used to evaporate the water and not to fry. Then you have the type of potato and this is where your preference for flavor and cooking time comes into play.
I prefer oven-roasted wedges, with the skin on, washed and brushed, lightly drizzled with olive oil with at least a little salt, cooked over high heat in a single layer without the grilled pieces overlapping for long in time. Less wasted oil and better for you.
How To Make Homemade French Fries In A Deep Fryer Recipe-
Ingredients-
5-6 large Russet or Kennebec potatoes
Oil for frying (peanut, canola, vegetable, sunflower, etc.)
Sea salt
Ketchup
Additional spices and seasonings (optional)
Miscellaneous condiments (optional)
Instructions-
STEP – 1
Decide if you will peel the skin off or not. If you want to leave the skin on, scrub the potatoes well, and peel off a little skin to check that they are not green underneath the skin. If you want to remove the skin, use a vegetable peeler to peel the potatoes.
STEP – 2
Cut one side of each potato to create a flat surface, then place that side of the potato on a cutting board so it doesn’t rock while you cut it. Carefully cut downward to create slices a little more than 1/4″ thick. Cut those slices into long sticks to create fries, placing the fries in a bowl of cool water as you cut them, to prevent browning.
STEP – 3
Using a colander, rinse the potato sticks for a minute, then place in a bowl of cool water to soak for 10 minutes. Drain and rinse again, then dry the potatoes as well as you can with a kitchen towel.
STEP – 4
Using either a heavy-bottomed saucepan at least 8″ wide and checking the temperature with a thermometer, or a dedicated deep fryer, add enough tallow to come a few inches up the pot, heating it to 325F. Add about half the potatoes and fry for 5 minutes, stirring occasionally.
STEP – 5
Remove them to a paper towel-lined plate, and let sit for 5 minutes. You will notice that they will have taken little color, if any at all, and if you taste one, the potato should be very tender. Increase the heat of the oil to 375F and cook the french fries for 3 more minutes, stirring frequently, until golden brown.
STEP – 6
Place in a large paper towel-lined mixing bowl to drain briefly, then while still hot, add salt and give the fries a toss. Adding salt or seasonings while hot ensures the salt will stick to the fries. Serve French fries promptly with ketchup, mayonnaise, aioli, nacho cheese sauce, or eat them plain. Enjoy!
NUTRITIONAL FACTS-
calories: 267kcal, carbohydrates: 41g, protein: 5g, fat: 10g, saturated fat: 6g, polyunsaturated fat: 1g, monounsaturated fat: 3g, cholesterol: 26mg, sodium: 12mg, potassium: 946mg, fiber: 3g, sugar: 1g, vitamin a: 2IU, vitamin c: 13mg, calcium: 29mg, iron: 2mg
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How do I get crispy French fries from fresh cut potatoes in a consumer fryer? When I buy frozen fries, they are crispy and the oil does not stick to the fries. When I peel and cut fresh potato fries, they come out soft and greasy.
Well, as others have said, you have to fry them twice. But if you want to replicate the perfect McDonald’s fries at home as closely as possible, there are actually four steps:
For 2 pounds. potatoes cut into 1/4″ fries, place them in a saucepan with 2 liters of water, 2 tablespoons of salt and 2 tablespoons of white vinegar or cider. Bring to a boil and boil for 10 minutes. They won’t fall apart – the vinegar strengthens the pectin and holds the outer cell walls of the potato plant together. Drain and dry on absorbent paper for 5 minutes. For what? Boiling cooks the potatoes completely without a long blanching fry that can make them greasy. But don’t omit the vinegar or you’ll have a pot of mashed potatoes after 10 minutes.
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