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Mar 3, 2024 · This easy-to-make french fry batter ensures a satisfying crispness with just a few simple steps. To begin, you’ll need to gather your ingredients, which typically include all-purpose flour, cornstarch, baking powder, spices, and water or beer for a light, fluffy texture.
- Cut the Potatoes. Wash the potatoes, scrubbing them well, and dry completely. Peeling is optional and comes down to personal preference. Peeled or unpeeled, the cut is absolutely key when making fries.
- Soak the Potatoes. Put the cut potatoes in a large bowl and cover with cool water. Soak for at least 20 minutes or up to an hour. This step gets rid of excess starch, resulting in fluffier and crispier fries.
- Drain and Dry the Potatoes. Drain the potato sticks and pat them dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air-dry for a bit.
- Fry the Potatoes. Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry the potatoes for about 5 minutes. Work in batches if you're making more than one or two potatoes' worth.
- How to Make Homemade French Fries
- Best Potatoes For French Fries
- How Many Potatoes Do You Need?
- Why Soak Potatoes For French Fries?
- Why Double Fry?
- Best Oil Temperature For Frying
- Baking Method
- Make Ahead Method
- How to Store and Reheat Leftovers
1. Slice the potatoes 1/2 inch thick. (A French Fry Cuttermakes this easier.) 2. Soak them cold in waterfor at least an hour or overnight. (Longer = crispier fries) 3. Rinse them twicewith cold water and pat the completely dry. 4. Heat oil to 300° F. Fry them in about 6 batches for 5-6 minutes. Don’t overcrowd them by placing too many in at a time,...
Russet potatoes are ideal. Since they’re dense, they don’t contain as much water inside, which allows them to get extra crispy. Waxy potatoes are the worst. These include red potatoes, fingerling, and new potatoes. They’re high in moisture, and will actually become hollow when fried as the water evaporates out.
It takes way more potatoes than you think to make French fries. Calculate about 2 large Russet potatoes/person.
Soaking potatoes in cold water helps get rid of the starch. Starch makes things crumbly and soft, and we want our fries to be sturdy and crisp. Soak them for at least one hour, or as long as overnight. The longer you can soak them, the better.Store them in the fridge while they soak.
Frying potatoes twice is the best way to obtain the crispiestresult. Why, you ask? After you fry them once, moisture creeps its way back to the top of the French fries, causing them to get soggy. Frying them a second time removes this moisture.
Fry the potatoes at300° F for 5-6 minutes, this allows the middle of the potato to cook.Fry them a second time at 400° F degrees so that the outside becomes crispy and golden.If you prefer to bake these fries: 1. Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry. 2. Toss with up to 1/2 cup vegetable oil and sprinkle with salt and pepper. 3. Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes. 4. Remove, toss, place in a sin...
If you’re Frying Them:
1. Soak the fries as instructed, dry them completely. Fry them in batches at360° F for 5 minutes.Place on a paper towel. Let them cool and pat them dry. 2. Transfer to a plate/tray and flash freeze them for40 minutes. 3. Transfer to them to a freezer bag and freeze them for up to 3 months. 4. When ready to serve, remove them from the freezer and fry them in batches at400°until golden brown, about 5 minutes. 5. Transfer to paper towels and season them immediately with salt.
If You’re Baking Them:
1. Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry. 2. Par Cook them in boiling water for 5 minutes. Remove and pat them dry. 3. Transfer to a plate/tray and flash freeze them for40 minutes. 4. Transfer to them to a freezer bag and freeze them for up to 3 months. 5. When ready to serve, remove them from the freezer and toss with up to 1/2 cup vegetable oil. Sprinkle with salt and pepper. 6. Place the fries in a single layer on a baking sheet at 400° F...
Refrigerating: 1. Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the bag as possible. 2. To reheat, bake at 350° F for about 10 minutes. They reheat very well. Freezing: 1. Flash freeze them on a baking sheet or plate until solid, 1 houror so. 2. Store them in a freezer Ziplocbag in t...
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May 6, 2021 · 💬 Comments. Making French Fries at home is easy! So many people never had the chance yet to experience the simple joy of making fries from scratch, so let me share with you the art of crafting homemade French Fries, a recipe that carries nostalgia and cherished memories for me.
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Feb 6, 2023 · My Homemade French Fries are so easy to make and come out delicious and crispy! You could be eating these in less than 15 minutes start to finish! No soaking or double frying required! This frying method takes fresh potatoes and makes golden brown, absolutely perfect french fries every time!
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- Appetizer, Snack
Jun 8, 2023 · These Homemade French Fries are SO much better than what you can get at a restaurant! The secret is to make double fried french fries cooked at two temperatures, which gives you perfect crispy edges and a fluffy interior.
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Sep 2, 2022 · If you want French fries that stay crispy for a good 15 minutes – even after they've gone cold(!) – this is the recipe for you. Adapted from a ground-breaking method documented in The Food Lab by the legendary Kenji López-Alt, read in post for why this recipe works and makes the best French fries!
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