TOP secrets how to make perfect crispy fries

We all have different food tastes. However, no matter which diet you choose, there is one indulgence that no one can resist: crispy fries. Yes, their preparation usually appears quite an easy task. However, the reality is not so rosy. Having trouble getting a satisfying result with your home baked potatoes? Check out these super simple tips and tricks to learn how to make perfect crispy fries!

We reveal the secret to making your perfect homemade fries

Undoubtedly, the most important factor in making crispy fries is choosing the right variety. On this point, it is necessary to bet on the types which contain less water inside. The high starch content is also important. Among the stars in this category, we find:

• Bintje
• Monalisa
• Agria
• caesar
• Marabel
• Charlotte
• Manon

It is important to choose a suitable variety

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Test to determine if a potato is very moist or not

As we understand, the ideal potato to make fries from must be at a low moisture content. We share a simple trick with you to determine if this is the case with your vegetables.

1. Prepare a solution of 10 cups of water with one cup of salt.
2. Dip the chosen potato in it.
3. Inspect the behavior of the vegetable in the water. If it floats in water, it means that it is rich in water. On the other hand, if the potato is positioned somewhere in the middle, it has a lower water content.

• Use low grade potatoes.

Do a simple test to determine if the potato has a lot of water

Can you make fries with new potatoes?

Normally yes. However, new potatoes are quite high in water. Thus, after cooking, they usually tend to become wet. For this, it is rather advisable to avoid them (especially early spring vegetables). For the latest ones (early June), you can test them but be careful not to put them in very hot oil and not to peel them.

New potatoes are not the ideal alternative for crispy fries

What oil for fries?

To choose the right oil, the most important criterion to consider is its smoke point. It is thus necessary to bet on the types at a very high point. Vegetable oils such as peanut or canola, for example, are two suitable options. As neutral oils, they will not affect the flavor of the fries.
Another essential parameter is the stability of the oil. On this point, emphasis is placed on stable types that do not oxidize at high temperatures. Even if this oxidation does not affect the taste, it can be harmful to the body due to the release of toxic molecules.

• To make your job easier, simply select bottles with special frying indication.

Focus on neutral, stable and high smoke point oils

What’s the main secret to getting crispy fries? Fry the potatoes not once, but twice! Now, we explain the method step by step.

Do you need to wash potatoes to make french fries

Yes. The first step is focused on cleaning the potatoes. For that, you have to start by washing them. Then we peel them. Then it’s time to cut them into fries. You can cut them by hand or use a French fries cutter.

Step 1 of the preparation: Wash and cut the potatoes

Why soak fries before cooking?

The second very important step is soaking the potatoes. It is recommended to soak them in a mixture of water with vinegar for a few hours (from 2 to 24 hours). This technique in fact eliminates the excess starch, which favors the crispy effect at the end. The vinegar also prevents the potato from oxidizing.

• Mix a tablespoon of vinegar with 3 liters of water.

Step No. 2 (super important): soak the potatoes in cold water (+vinegar)

Drain and dry the potatoes

After a good soaking, it is the turn of drying. This is necessary to avoid splashing.

1. Drain.
2. Put wet fries in a salad dryer or pat dry with a clean towel.

Blanch the potatoes

The fourth stage of preparation is blanching. This process involves frying the potatoes without coloring them. This is done by cooking at 150ºC for 1 to 6 minutes depending on the size of the fries:

• 3mm – about 60 seconds or less
• 6 mm – from 120 to 180 seconds
• for greater thicknesses – 4 to 6 minutes

Then, they must be left to cool for about ten minutes before proceeding with the second cooking. For best results, pat the fries dry on paper towel. So, if you don’t want to wait, you can cook two consecutive times:

• the first at a temperature of about 150ºC
• the second at a high temperature of about 180ºC

After drying the potatoes, they are fried at a lower temperature (about 150ºC) just for a few minutes without coloring them

Fry

After all the preparations, the time to fry and taste her perfect fries has finally come. Put the blanched potatoes in the fryer and fry until golden brown.

Finally, a second cooking is carried out at a higher temperature (180 to 190ºC) until they are golden brown.

Season immediately

If you plan to season the fries, do so while they are still warm. You can use salt, garlic powder, fresh herbs etc.

• Fries should be served immediately. Otherwise, in about ten minutes when they cool, they won’t be so crispy.

For best results, serve fries immediately

In order not to end up with soft fries, they must be cooked twice as explained above. The first, they are just fried for about 5 minutes before the fries take on color. The second time, they are fried until golden brown.

Double cooking is the key to success

Once you already know the secret of their preparation (double cooking), you can experiment with cooking methods. So, if you don’t have a fryer, you can prepare your homemade fries either in the oven or in the pan. Here’s how.

Focus on other cooking alternatives

#Homemade fries in the oven

The preparatory steps remain the same:

1. soak the potatoes in cold water
2. drain and dry
3. oil and season
4. cook twice

Preparation :

1. To obtain this crispy effect, we will cook the fries twice. Start by preheating the oven to 180°C.
2. After soaking, dry, oil and season the fries.
3. Spread them evenly on a baking sheet.
4. Cook for fifteen minutes.
5. Then increase the temperature to 220ºC and bake until golden.

Bake using the same principles, i.e. double baking

#Making frying pan fries

To cook the fries in the pan, we follow the same principle.

1. Peel and cut the potatoes.
2. Then, soak them in cold water for a few hours.
3. Drain well and dry.
4. Fry in a cast iron pan at a temperature of about 170ºC for about 5 minutes (without coloring them).
5. Remove from fire. Leave to cool on absorbent paper.
6. Bake a second time, this time at a higher temperature (about 190ºC). Cook until the fries are golden brown.

• Pay attention to the amount of oil. For a 10-inch skillet, use one cup of oil.
• To check the exact temperature, you can use a cooking thermometer.

For the pan fries, we do the same thing

#Air fryer fries

The third alternative for those who do not have a conventional fryer is to use an air fryer. The technique for preparing fries is about the same.

1. Peel and cut the potatoes.
2. Then put them in a cold water bath for a few hours.
3. Drain and pat dry with paper towel.
4. Preheat the air fryer to 150ºC.
5. Oil the fries and season them.
6. Arrange on the bottom of the basket in a single layer.
7. Fry for 12 minutes.
8. Remove, transfer the fries to paper towel and let cool for a few minutes.
9. Then return to the fryer and cook at 220ºC until golden brown.

You can even try making your homemade air fryer fries.

Sources:

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