Clearly you know everything so there probably isn’t much reason for you to come back here. I hand cut them, put little pats of butter on the fries (I know, not so healthy) and bake them at 400 temp for about 45 minutes. The whole process would take hours, but it was always worth it. For about the past 20 years. This is NOT a post on how to make easy french fries. I have to admit that your presentation is so awesome it might actually be worth it to serve them that way but as fast as they shovel them in their pie hole here it would be a waste of my very valuable time. Do you need Help? :). You warned ’em. Heston Blumenthal was one of the guest judges on Masterchef Australia and making his fries was a ‘pressure test’! But I am totally on board with trying this perfect French fry myself. Cook for 2 minutes, then fry. (Most confusing bunch of replies ever on this one though!). 3. →Follow me on Instagram where I often make a fool of myself←, Oh my gosh, I laughed SO HARD at your post and replies! Hands down. ♦  The first way people make fries is to grab whatever potato they have in their cupboard, cut it up, turn the deep fryer onto “HOT AS HELL”, and throw them in. Ooooookay folks. ~ karen. Let em go until they are golden on the outside, strain, salt, and enjoy :). Peel your potatoes. You CANNOT leave the skin on for perfect fries. That’s exactly what I was thinking.. exactly. Can I use a thermometer and deep cast iron skillet? I haven’t tried Sunflower. Bring a pot of (unsalted) water up to a boil. Bring to boil. They were fried in DUCK fat. I don’t think they sell it anymore, but my guess is another TFal would work. ~ karen. They were limp. Lol. Heston says to fry at 250°f for this step, but I found with a home sized fryer like mine, the batch of fries made the temperature drop so much they weren’t cooking so much as bathing in oil. But, my family gobbles them up, perfect or not. The best french fries I have ever had came from Didier in Toronto. My Mom makes the best French fries I have ever tasted. :), I guess I’m gonna have to go re-buy that deep fryer! Creating the perfect french fries takes time. Yeah. And also that people should learn to spell. It got worse and worse. I don’t even care anymore if I make those yummy looking fries :). I’ve modified his technique slightly to work better for the at home fry cook, but basically the method is boiling the fries, frying them at a low temperature, then frying them at a high temperature. Dang. ~ karen. One of the best ways to clean your fryer is by boiling it out. Do I REALLY need a deep fryer? To create crispy frozen French fries without having to cook them in a deep fryer, toss them with oil prior to oven-baking them. Written by Karen. Fry half of potatoes until crisp and light golden brown, about 3 … Lisa – Well … it’s definitely not a post on how to make the easiest french fry. I have made them this way ever since. You don’t need to thaw frozen french fries before cooking. Recipe Notes: These are a few things to keep in mind as you make your fries. If you add a couple tablespoons of vinegar to the boiling water, the fries won’t fall apart even if they’re left in too long. Always salt your fries while they're still hot from the oven. A couple of things happen when you boil potatoes before frying them. That’s my goal. I'm in the raw camp. Hot oil does not soak into the fries, because when the oil is hot the food immediately gets a … This tip is simple: Pop your cut potatoes into the microwave in an uncovered bowl for 2-3 minutes while you prep your pan for frying. Hmmm. I Went to See a Medium. Maybe. Animal fat is the very best fat to cook french fries in. Peel and rinse the potatoes. Brine for 1 1/2 hours in Brine Solution. LOVE the way they look! I will never, ever, never call your posts stupid because, well, for one…you look strong and could probably kick my ass…and two, who else could tell me how to do all this amazing stuff but you? I’d go for the deep fryer. 4. They’ll be crispier, and stay crispier longer. My mom’s fries are pretty darn good too, and she feeds me lunch every day because I work with her and my dad in their home office. And unappealing. I had some cooked in duck fat in Manhattan that were good; but really not having to get out the fryer myself makes any fry perfect for me! Monitor your boiling fries. Here is an abridged version of how to make a “perfect” french fry (to my standards anyhow). No additional oil is needed in this recipe. Are those hand cutted? I’ve found a quicker way to make “perfect french fries”, using the microwave to precook before placing them in the fryer. Email AddressWe are only able to reply to comments that include an email address. Art by Karena, Safety in numbers…she can’t catch us all. You’ll need baking potatoes and a deep fryer plus a pot of cold, salted water. (The hard boiling of the fries destroys the outer layer, turning it to an irregular shape, which increases surface area, which is good!). Cool the fries before frying them a second time. Depending on how big the pot of water is, and how thick your fries are cut, it may take anywhere from 10-20 minutes. – Cook fries to desired doneness, about 15 minutes total time from turning the heat on Did you know that’s called “Fry Sauce” in Utah? The surface should be dry and leathery. I find it appalling the lack of concern people have over the welfare of their vaginas and/or spleens. Here is how to test the moisture content of your potatoes: The best oil for deep frying french fries is any neutral oil with a high smoke point. Pam – No need to thank me if you already knew! Strain very well before deep frying; You can freeze the Potatoes whole or after the first deep fry to cook … That’s it. I’ve done it and it’s true. This form is protected by reCAPTCHA and the Google. I know you didn’t put that in because you didn’t want to have to calculate millimeters to inches for the dummies down south. THE ONLY DRYWALL ANCHOR YOU SHOULD EVER USE. They must have tasted ok but I don’t remember them being a big deal like some of her cooking was. Dry and cool fries in fridge, convection oven or with hairdryer until leathery. ~ karen. Kristen S – I meant to put oil info in the post and completely forgot. 4. Paulina – You can use a cast iron skillet, but I find them a bit dangerous for frying. Remember, you do need to preheat the fryer for best results. If you are cooking french fries for a large party and have limited fryer space, use a cook-ahead process. I’ll have to take your word for how great yours are. 3. How fun to put a comment on a blog post that someone took the time to test, cook, photograph and wirte and tell the person how YOU do it. Fry at 325°f until a crust forms but no colour. These turn out very delicate and as crispy as a potato chip on the outside and soft on the inside. You can create slightly healthier fries in the oven but they will NOT be considered, referred to or hailed as perfect. You can also add dried rosemary before cooking. French fries are delicious. I’ll do jumping jacks while they cool in the fridge. Drain and run under cool water. When I have to have a recipe to make fries, it’s too darn much trouble. Shake out oil and cool in refrigerator. Best way to get a great FF. LOL. Fry the Potatoes. My hubby has been on the search for the perfect French fry. Receive coupon codes and more right to your inbox. Whether you're creating the perfect stir fry or concocting a marinade, cooking oil is a necessary staple to any kitchen. Eliminating a majority of your potatoes' moisture before the final frying is key in order to yield a crispy, golden brown product. If I’m going to work that hard for the best fries, I want the good stuff to dunk them in. Everyone else I hang with doesn’t know how to do crap. What say you? Look at the potato in the solution. Follow the below-listed steps to make the best of French fries. Do you recommend a certain type of potato, or types that someone should definitely not use to make the perfect fry? Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into … Keep reading to learn what boiling out a deep fryer means, why you should do it regularly, and how to boil out your deep fryer successfully with these easy steps. But any tfal should do. HA! :) Glad you can confirm it though. Will have to give Sunflower a try. My favorite fries are ones I don’t have to cook myself. :) She obviously knew perfect. My control group of fries was created by simply cutting up a baking potato, turning my deep fryer onto HOT and throwing them in. Just lost street cred by griping about spelling and then speeding write incorrectly. I promise to try if you tell me what kind of deep frier you have!! Boiling out a deep fryer is the process of removing old oil , adding water and cleaning solution, and then boiling the water to thoroughly clean the interior of the fryer and remove any hard, stuck-on grime. So you wanna know how to make perfect French Fries, do you? Thought that was funny!!! And, I really do love all the great things I learn from you. and BTW there was a McDonalds ad at the bottom of the blog!!!! ♦  The second way people try to make fries is by getting fancy and twice cooking the french fries. You know, so I won’t mis-speed words. I’ve modified his technique slightly to work better for the at home fry cook, but basically the method is boiling the fries, frying them at a low temperature, then frying them at a high temperature. Based in Lancaster, PA. WebstaurantStore is the largest online restaurant supply store servicing professionals and individual customers worldwide. But then I’m no French Fry expert! – Eat. The rest of you will just have to follow Karen’s instructions, I guess. Hope for the spleen. Your fries are beautiful! But who knows … ~ karen! My new way is to cook frozen chunky fries (Aldi) in my Remoska cooker- about 45 minutes but really good! That’s all! After that you cook them to the crispness you want. This is very similar to the process that we used . The french fries look awesome. Salt them when they come out. My mother in law swears by the fries she had in Cypress, which were fried in Olive Oil. How can we improve it? ‘Cause the bought stuff is just not good enough for these beauties. As someone with a very evil metabolism, I really have to watch what I eat (hey, I`m getting married in three months – can you blame me? I … on the other hand … have purchased a bag full of Kennebec seed potatoes. With hundreds of thousands of products available and millions of orders shipped, we have everything your business needs to function at its best. There was a problem submitting the request, please try again. This has been my previous technique: – Pour cold oil into a pot If ONLY for that! When cooking the potato, you mostly cook the starch. (^-^). You cannot under any circumstances create PERFECT french fries in the oven. You probably cut your own hair, don’t you. I could have told you all this if you had only asked! This one is an older model TFal. ~ karen! Not wanting to sound like a smart ass or anything (’cause I’m fond of both my spleen and my vagina, and not necessarily in that order) but what about the ketchup? ;P, Or you could just give us all your mother’s addy so we could drop in for fries when we are in the neighborhood. In all that time I  had never succeeded in creating the perfect chip at home. 5. Crispy on the outside and soft on the inside. Cool down before chopping into fries; Handle Carefully as they break apart easily. Put your fries back into the fryer for their second and final round of frying… Just in case you are dirty and sore and cranky from working in the new garden…just wanted you to know that I appreciate your blog :), I believe you. YOU GO, GIRL !!! Throw em in the boiling water. A neutral oil won’t affect the flavor of your fries, and an oil with a high smoke point (the point at which an oil starts to break down when heated) will be stable throughout your frying process. I’m so glad you recapped his technique because I’m putting it on the list of things to make soon! Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry … I haven’t decided yet. While she is cooking she could tell stories about the daughter she is going to murder as soon as she catches her. After scrubbing the potatoes, you can peel them or leave the skins on for a little extra fiber. They are even better with potatoes you’ve grown yourself… no matter what floury potato you use. Matthew – I’m familiar with that method. On the other hand, oil that is at the end of its life in your fryer may have some residual flavors from other menu items, or it may start to smoke as a result of too much breakdown. And then cooking them again at a higher temperature. Or maybe the spleen. Now the part of the recipe you obviously left out is how you got out a ruler and straight edge to make them all the EXACT same size. Carefully slice the potatoes into 1/4- to 1/2-inch-thick fries. Does it heat the oil hot enough to actually fry? Other potatoes will be too waxy. Once the outsides start fraying away and they are able to break pretty easily (Some will break on their own) Take them out and strain them. After your French fries get an even golden colour across them, use a slotted spoon or a frying spoon net to remove the fries from the pan. No more commenting from the iPad. Cannot. Before you begin preparing the potatoes, fill a large bowl with cold water and add a tablespoon of lemon juice. First cooking them in oil, taking them out to cool. Different chefs have different favourites in terms of potato varieties, but since most of us live in places where grocery stores carry “baking potatoes” as opposed to “Kennebec variety baking potatoes”, I’ll stick with telling you to use whatever baking potato you can find. I don’t own a deep fryer and not sure I ever will. This is all very scientific, so I figured I’d better have a control group to show you the difference between an O.K. Hey CatFauve! 6. I’ve got to tell ya, I make OVEN fries with the skins ON and LOVE them. :). Below, we’ll explain the best way to prepare potatoes for frying, how long to fry french fries, and how long you can hold fries before serving. I do. That’s the all secret, without precooking, water, fridge, hairdryer (oh, lol, I mean – really???)…. I am curious to hear your preferred oil? Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. So what’s the count on punched out vagina’s and spleens? A few times a year he would make a big batch of fries and chili (even the ingredients are hard to find in Japan) and we’d have chili fries! Not even because I value my vag. Hands down, the absolute best. Pat dry thoroughly with paper towels. Interesting that you boil the potatoes from cold, I’d have thought that would make them soggy, even in the couple of minutes. 2. Your email address will not be published. I am a fries-hund and I will definably be trying this method, and I know my spleen and vagina will be thanking me for it. Recipes and laughter–perfect combo that made my evening. Notify me via e-mail if anyone answers my comment. Tina – Thank you for your generous offer. Yup. Head to the Cutting Board. 2. I love peanut, but have a slight peanut allergy, so it makes my face itchy, so I nixed that. Hi Micol – Yup. LOL If I tried to make neat litle log cabins out of the fries I make they would be for tiny handicapped people with one leg longer than the other. Fresh cut fries are a big moneymaker for anyone in the foodservice industry. Thrice cooked french fries. As much as I’d go out and buy a deep fryer, my partner would murder me which is much worse than the punch. In general, frozen French fries will take between 15 and 20 minutes to cook in an air fryer. Microwaving your French fries before you fry them reduces the levels of a cancer-causing substance, reveals findings published today in the SCI's Journal of the Science of Food and Agriculture. French fries dipped in a mixture of ketchup and mayonnaise are divine. French Fries? fry and THE PERFECT FRY. That’s why I made them! I just bought my mother a teeny tiny one (Cuisinart I think) for Xmas. If you salt during the cooking process, you won’t be able to re-use the oil for much else. Thanks for making me go to Wal-Mart and buy one today :P My husband also thanks you from the BOTTOM of his HEART, he has missed *regular* fries (I have been doing the *healthier* oven fry method and he tolerates it at best). Hi Karen, You are a woman after my own heart. Karen Bertelsen. Soak potatoes in a large bowl of water for about 30 minutes. ; Sprinkle french fry seasoning as evenly as you can over the fries … I’ll definitely try it out soon. Simply placing the French fries into a preheated oven may be easier and less messy than using a pot or deep fryer filled with hot oil. ~ karen. Regularly cleaning deep fryers is essential for establishments like Southern kitchens, fast food operations, and diners that rely heavily on their fryer. Fan-effing-tastic. I’m happy with how it heats and doesn’t seem to cloud up as much as other oils. Thanks Karen! Personally I’d stay away from fries cooked in olive oil simply because I’d assume you could taste it. Hope for the spleen, Lisa. Also, this will decrease the heat of the oil, giving you an effective frying temperature of 325-350 which is good. 1. Bridget – I just cut them in strips like you normally would and cut the ends off. I’d heard of his technique about a year before the show but never bothered to do it. ~ karen, Oh my GOSH! Refrigerate until cool. I saw this article in Wired a while back, which mentions the thrice cooked fries you speak of. So, what is it, are you a peanut, canola, vegetable, shortening or olive oil kinda gal? Experiment with seasonings, cuts, or even frying oils to create the best signature fries for your establishment. For efficiency, you can blanch several batches of potatoes and let them cool in your fridge or walk-in cooler. I will be passing this onto him! I have the time but not the fryer because I got rid of mine when we moved rather than clean it and pack it. Traci L. – I’m sure they’re good. Cook … Ideally, you should use oil that has been used a few times and has had the chance to break down a bit. Awesome. 2. To reiterate. And it wasn’t that great anyway. I know everything you said not to do. ~ karen! Simply boil them whole until you can push your fork into them without any great resistance. PS I LOVE your stack of fries! While lifting weights. You’ll need baking potatoes and a deep fryer plus a pot of cold, salted water. Prepare the Potatoes. She started the process early in the morning which gave us the heads up to pass on dinner at friends’ houses that night. Advertisement. Once  you see the first big bubble of a boil, remove fries. Your email address will not be published. Copyright © 2021 The Art of Doing Stuff. Here, you can find liquid cooking and fryer oils in various sizes and types so you can bake bread and saute any dish to perfection. All that said, you made me laugh so hard I snorted with the punching of vaginas comment. Karena I’m even wearing rubber gloves and a lab coat. Those are lovely fries, I just ate a hamburger and it came with the most soggy, sorry looking fries, I should give your method a try, please don’t punch me on the vagina or spleen, my in-laws are sicilian so, you do not want to mess with them lol love your site, keep up the good work! Hubby is the fry maker, he is going to want to kick your butt, because now I will make him worker harder lmao! When it’s almost time to serve them, remove them from the cooler to be fried a second time. Remove and drain on paper towels. Yours look awesome! By the way, I can assure you, your fries might be easier, but they’re not perfect. Gosh I think the rules were broken from the start!Karen I don’t know how in the world you are going to find all of these blog friends to punch them! The unfrozen French fries, if they are exposed to the air for a long time before frying, will not only oxidize and blacken but also become soft due to the absorption of water vapor in the air. This method produced overly dark, slightly undercooked fries. Make the oil as hot as possible (but not smoking, like 350). The potatoes matters, the fat also – it has to be vegetable. That is a lot of work for a fry, but I shall have to make some now just so I can stack them just so…just like you did, because that makes them look irresistible! I like my vagina intact, thank you! But it sounds like an awful lot of work. Then I won’t even feel guilty! Put them in your deep fryer. Thanks! ~ karen, It’s just plain stupid – why to make simple when you can make complicated… I’m Belgian and we’re doing the best fries – by cooking them twice (and no, it’s not fancy, it’s just the right recipe). I test the temperature occasionally with a candy thermometer to make sure it’s actually heating to the temperature it says it is. Never made fries at home before, not sure I’ll start… and I consider myself a french fry addict :) Thanks for all your hard work and scientific inquiry!!! Over the years we have expanded our selection of commercial equipment and wholesale supplies to include healthcare, educational, food, beverage, office, parts and hotel supplies. The following varieties are some of the best types of potatoes for making french fries: The best frying potatoes have a high starch content and low moisture content. Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. So by the end of the summer my perfect french fries will be even perfecter. I will tell you now, that I have tried every method, potato and oil temperature known to mankind in my quest to create THE PERFECT FRENCH FRY. ;) ~ karen! Careful here… Because of the steam from the heat, and the excess moisture on the fries, the oil reacts quite a bit right off the hop, but settles down in 10 seconds.. so slowly drop em into the fryer. I have been using crisco and been happy with the results. Can’t wait for THAT post. Fry them a second time at 375 degrees for 2 … :), LOVE Fries and I would take the time to make the perfect fry. ~ karen! One of the main reasons you should boil out your deep fryer is because it can pro. 1. Traditional Belgian-style french fries are cooked with a two-stage frying process. Or sometimes she let one of us do the cutting while she coached us to keep them uniform in size. Karen dear, ( how can I say this) – you CARE. Thanks for this new (to me) technique. Peel your potatoes, and cut them into fry shape. – Drop the raw fresh sliced potatoes into the cold oil The secret to achieving the perfect french fries is to fry them twice. Soak. Another great tip for making the best french fries is to soak your cut-up french fries in cold water for at least 30 minutes before cooking. You crack me up!!!! And just to make you feel like a slouch, Karen, she made enough to feed her 8 kids, hungry husband, lots of seconds and every frie perfect. Once most of the water is out, the fries should still be steaming a little bit. If you want to make perfect french fries, you need to use a method made popular by The Fat Duck’s Heston Blumenthal. Thanks so much for coming to my website and calling my posts stupid! They look delicious, I would definitely give it a try if only I had a deep fry. Isn’t that just so precious? Place each potato individually into the saline solution. If a single one of you complains this is too much work I’m going to punch you in the vagina. I think you’ll like the results of the thrice cooked fries better. From concessions, to bars, to casual restaurants, customers are always looking for good fries to complement their meals or munch on as a midnight snack. Make em laugh and make em learn. Potatoes partially baked in the oven or microwave, scrubbed with skins left on, and then deep fried are our favorite crispy fries. Cannot. I don’t have a picture, however. So I was wondering what kind of fryer is that one you have? Home fries on the other hand are boiled then cut before you fry them. How do you cut them to be so square in shape? To help you improve your restaurant's fries, we share the best potatoes for frying, how to choose the best oil, potato preparation tips, and how to season your french fries for the best flavor. In the first step for making french fries you focus on cooking the potato. Thank you, iPad, for autocorecting words I do not want, but not catching it when I misspell “write.”, Hah! ~ karen. This is how my mother made her fries, except she cut them with an old wooden-handled crinkle cutter. You should be able to pick up one of the fries without it breaking in half. So did I. What do you think of this page? This guide will teach you how to cut french fries while determining the best french fry cutter for your application. They are 85, so they eat their “dinner” meal at exactly noon every day, so I roll in to work promptly around 11:30ish, because I’m kind of spoiled and can get away with that. A french fry cutter is the perfect way to reduce prep time, ensure uniformity in your fries, and provide the freshest tasting product! Canola oil and peanut oil are two common choices. :). If the potato floats, it has a high moisture content. 4. I hope you will come see my new Annie Sloan Projects revealed! So let’s make PERFECT FRENCH FRIES. ), and when I do indulge, I want whatever it is to be TOTALLY worth it, and, since french fries are one of my guiltiest and most favourite pleasures, this is just what I need! But then I remembered … these were going to be perfect french fries and figured it was worth it. I actually got into a (sort of) heated discussion with another cook about whether the potatoes should be first parboiled. Because they haven't broken down at all, the molecules in brand new oil may not bond well with your french fries. The outer shell is crispy and crunchy, while the inside of the fry is hot, fluffy and salty. @Lisa – I agree! The methods below apply to homemade or frozen french fries.. Oven-Baked French Fries. It helps to remove the starch, now giving a crispier fry… 5. Why Should I Boil Out My Deep Fryer? Part 3 of 3: Frying a Second Time for the Perfect Finish ... Cook your fries for 3-6 more minutes, or until crisp and golden. I’ve come close many times. I, too believe that Kennebec potatoes are the best potatoes, period. ~ karen! Hi Doni – Yup the fryer I have is good. Love you. And I believe this is the perfect fry. Bless her soul. You’ll have to excuse me now while I teach my kung fu class. I’m always looking for a better at-home fry recipe. How Long To Cook Frozen French Fries In The Air Fryer. I think Tina should get a medal for her offer. They’re a distant, gussied up relative. Return oil to 400°F over high heat. Any suggestions? Toooo funny. ~ k! (professional series) I don’t think they sell it anymore. I have a friend who was obsessed with French fries and came very close to this exact method. and Preheat your deep fryer to 375 degrees. I would have liked your ma. If it sinks or is suspended in the middle, it has a low moisture content. As soon as you cut the fries, you're going to transfer them to this bowl. The first, of course, is that par cooking speeds up the time needed for frying, while maintaining a tender, moist center. But they’re not perfect french fries. Shoot – now I want some and I do not have a deep fryer. It’s a post on how to make the very best, *perfect* french fry. Nothing beats a french fry that's crispy on the outside, and still soft and warm on the inside, but it's tough to get it just right when you cook them at home. Love this post Karen! Do you have a recipe for homemade ketchup? I really do think you could kick my ass. They will be cooked, but not falling apart. This will not create the perfect french fry. All Rights Reserved. You just need a small one. Chefs tend to have favourite potato varieties for french fries, but one thing they have in common is they’re all baking potatoes. I will especially have to make them all stack like you did in that first picture! First at 170°C, then cool down and repeat at 190°C. At this point, the potatoes should not have any color. I finally convinced my husband to get me an ice cream maker!! Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. Home » Food » Sides » How to Make Perfect French Fries. Fry again at 385°f until golden and crispy. When you make home fries, do you first parboil your potatoes, or do you leave them raw? Required fields are marked *. Step 1 – Cooking the potato. Starchy, low-moisture potatoes will yield the crispiest french fries. Double fried french fries are the only way you should be making your french fries as they come out incredibly crispy and just like you got them from your favorite restaurant. It’s a win-win kinda thing. She Was Not From Long Island. ~ karen, Yum yum yum, delicious fries…that is all. What do I care about? This process will help you to achieve the crispiest final product, but you can always adjust the frying time if you prefer soft fries. Cook them directly from frozen! Place in pot of cold, heavily salted water. I had one …..long time ago….could never get what I wanted out of it in terms of “the perfect fry” so I ditched it for a pan of hot oil….which of course made very soggy fries! Yeah that’s where the vitamins and nutrients are blah, blah. Sorry. How is the front yard garden project going??? i have also tried this method but it really work .so its really good thank you very much. xoxo I really do. Dissolve 1 cup of salt into 8-10 cups of water. And make em eat. Perfect fries don’t have skin, because the skin won’t get crispy the way we need it to. As a result, your fries won't be as crispy. They are the most perfect fries I have ever seen..not hard to do at all..please don’t hurt me..I’m way smarter than some will feel much better if you punch her instead!!! Sort your potatoes, setting aside the high moisture potatoes to be used for another dish that isn’t fried. Frying is key in order to yield a crispy, golden brown product it sounds like an lot. Cooked fries better assume you could taste it bunch of replies ever on this one!! Some and I would take the time to serve them, remove fries because the won. To see who will be cooked, but they will be even perfecter contain a lot of.! Seed potatoes found out about that here ( http: // ), and cut the ends off about here... From Didier in Toronto cooking was, 2020, toss them with oil to... Place in pot of cold, salted water I make oven fries with the results of fries... Ve got to tell ya, I ’ m always looking for a fry, cuts, or.... That here ( http: // ), Oh, and stay crispier longer then speeding write incorrectly already!... Into 8-10 cups of water for about 30 minutes to make fries, do you leave them raw is getting... Crispy french fries I have been using crisco and been happy with how it and! The vagina….Whaaaaa cast iron skillet, but it was a McDonalds ad at the bottom the! The post to see who will be even perfecter but, my family gobbles them up perfect... Delicious fries…that is all, taking them out to cool much reason for you to come back here types. Space, use a cast iron skillet of you complains this is very similar to the process early in post. She catches her the potato, or even frying oils to create crispy frozen fries... Time is right will yield the crispiest french fries will take between 15 and 20 to! Never succeeded in creating the perfect chip at home cut the ends off some french fries before.. The outside and soft on the other hand are boiled then cut before begin... To me ) technique frying process turning the heat of the fry hot! Create slightly healthier fries in the oven even better with potatoes you ll! Demi-God status take your word for how great yours are and soak for about 30 minutes oven they. Per batch, so I will especially have to excuse me now I! She ’ s called “ fry Sauce ” in Utah the method for achieving perfect, crispy french is. Made her fries, … fry the potatoes should be first parboiled me! Fry or concocting a marinade, cooking oil is a post on how to make perfect... If it was not worth the result about that here ( http // Was worth it make soon said, you should boil out your deep fryer fries should still steaming! Dinner at friends ’ houses that night space, use a pastry brush to lightly coat the french in... Your fries might be easier, but I don ’ t fried in fridge. 80 ’ s, I really do LOVE all the great things I learn from,. 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