Perfect french fries???

superfluke82

I see a bunch of different recipes with with many different techniques. I tried one from emeril that came out ok but kind of annoying with all the steps needed. I've had better fries just slicing potatoes and putting straight in fryer for like 10 minutes. Anyone have a good method for a deep fryer? What about seasoning? i like lowrys seasoned salt but i like some the mixes restaurants use.

superfluke82

nothing?

Soda Popinski

The perfect fries for what? I like different types for different things. I love publix steak fries when i'm eating fish and chips. I like regular ones for making stuffed sandwiches. I like tater tots when I make turkey burgers.

The best fries are fried in peanut oil.

But the absolute best french fries ever made you can't get anymore. McDonalds used to make them in the early 80's back when they fried them in animal fat. Those were the best fries in history. The potatoes were stored in a way that changed the PH of the potato, and when the sugar content was right, they came out perfect. There was a book written on those fries though I cannot remember what it is.

hossmoss

the secret to cooking great french fries is that it takes three steps. Use refined vegetable oil (peanut, corn, canola, smoke point over 400)

Use Russetts, cut, blanch to almost cook through. Cool.
Dry and fry at 250-275 till cooked through.
Cool and flash fry at 400 till a shade before golden. Drain on a rack.

immediately season the way you like.

Shedhead

Perfect home fries.. double fry... first fry cooks em.. cool.. second fry crisps them....

Little known tip.. left over fries ... cool and diced.. toss in a pan , no oil.. refried high heat . Best breakfast hash browns ever

Flash

Extra Crispy

chaser48

Try Sebagos dense potatoes, cook at 350 degrees for about 20 minutes mmm good

GneFshn

Fries are easy.

Use a Mandolin (I like the shoestring cutting plate) on potatoes (I use russet unpeeled usually)

Put cut uncooked fries in large container submerged in cold water. Let sit in fridge for a couple hours. Drain water once half way to remove starch (white milky liquid and refill

use a turkey fryer pot (gonna need the extra room). I like peanut oil as well but its expensive for fries so I usually do fries when I do a big fish fry. I only fill fryer about a 1/4 of the way with oil.

Get oil hot (325-350)

Grab fries right out of water (quick shake of dripping water) and straight into oil (Do not dry them). The reason for only 1/4 fill of oil will rear its ugly head......literally! lol. The water on the fries will raise the oil by 1/2 of the pot at first

Get a cookie sheet with a paper grocery bag on it and dump fries when cooked. Dust with salt or your favorite seasoning if you prefer.

Let sit a minute and dig in.

You will not do them any other way again I promise if you like extra crispy fries

The water on the fries is the key (When it hits the oil it forms a steam barrier around the potato and keeps the starch in so the fries don't stick together and makes them very crispy. Been doin it for 15 years. My dad will eat just a plate of fries with ketchup b4 he dives into the fish.

Enjoy!

evernic

tried many ways, twice cooked seems best, BUT

the best fries now are ore ida, fast food fries...cooked in the oven :hungry:hungry

Soda Popinski

Shedhead wrote: »

Perfect home fries.. double fry... first fry cooks em.. cool.. second fry crisps them....

Little known tip.. left over fries ... cool and diced.. toss in a pan , no oil.. refried high heat . Best breakfast hash browns ever

we double fry our wings now just like that. They come out amazing every single time.

trousertroutman

GneFshn wrote: »

Fries are easy.

Use a Mandolin (I like the shoestring cutting plate) on potatoes (I use russet unpeeled usually)

Put cut uncooked fries in large container submerged in cold water. Let sit in fridge for a couple hours. Drain water once half way to remove starch (white milky liquid and refill

use a turkey fryer pot (gonna need the extra room). I like peanut oil as well but its expensive for fries so I usually do fries when I do a big fish fry. I only fill fryer about a 1/4 of the way with oil.

Get oil hot (325-350)

Grab fries right out of water (quick shake of dripping water) and straight into oil (Do not dry them). The reason for only 1/4 fill of oil will rear its ugly head......literally! lol. The water on the fries will raise the oil by 1/2 of the pot at first

Get a cookie sheet with a paper grocery bag on it and dump fries when cooked. Dust with salt or your favorite seasoning if you prefer.

Let sit a minute and dig in.

You will not do them any other way again I promise if you like extra crispy fries

The water on the fries is the key (When it hits the oil it forms a steam barrier around the potato and keeps the starch in so the fries don't stick together and makes them very crispy. Been doin it for 15 years. My dad will eat just a plate of fries with ketchup b4 he dives into the fish.

Enjoy!

Do you think a plastic bag would work, or only paper? Reason being is some places dont give out brown bags like they used too

lbud

The best aren't fried at all but real sliced potatoes of Your choice cooked on an aluminum grill tray.. Weber knows fries!

TerribleTed

To me the best fries. Take some large backing potatoes wash then microwave. They need to be cooked before you fry them. Then slice potato in half long ways next about 3/8 to 1/2 inch thick. Now it time to fry canola oil is good. They must be salted as soon as they come out with sea salt. This is also good for yucca fries, You end up with crispy out side and tender cooked perfect insides. I cook them to a brown and golden color.

You can use baked leftover potatoes works good to.